Description
This elegant Pistachio Cake layered with a fragrant Raspberry Rose Buttercream is a perfect treat for special occasions. The moist pistachio-infused layers are complemented by a creamy, beautifully floral frosting, garnished with fresh raspberries and a crunchy pistachio coating for added texture and flavor.
Ingredients
Scale
For the Cake:
- 2 cups unsalted shelled pistachios
- 2 1/2 cups cake flour
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (16 tablespoons)
- 1 3/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 1 cup whole milk
- 1/2 cup sour cream
- 3 egg whites
- 1/2 teaspoon cream of tartar
For the Frosting:
- 2 sticks salted butter, room temperature (16 tablespoons)
- 1/2 tablespoon vanilla extract
- 1/2 cup raspberries
- 2 teaspoons Anima Mundi Rose Powder
- 4 cups powdered sugar
- fresh raspberries, to garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease three 9-inch round baking pans and line the bottoms with parchment paper for easy removal.
- Grind Pistachios: Using a food processor, pulse the 2 cups of unsalted pistachios until they reach a finely ground powder consistency. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 cup of the ground pistachios (reserve the other cup for later coating), cake flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter on high speed until creamy, about 2 minutes. Add the granulated sugar and continue beating for another 2 minutes until light and fluffy.
- Add Flavorings and Egg: Incorporate the vanilla extract, almond extract, and the large egg into the butter mixture, beating until fully combined.
- Combine Wet and Dry Ingredients: Gradually whisk the dry ingredients into the wet ingredients, alternating with whole milk and sour cream, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Whip Egg Whites: In a clean bowl, add the 3 egg whites and cream of tartar. Beat until stiff peaks form to help lighten the cake batter.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter until fully incorporated, preserving the airy texture.
- Bake the Cake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then, transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a large mixing bowl, beat the salted butter, vanilla extract, and raspberries together for 1 minute until the raspberries are broken down and the mixture is creamy.
- Add Rose Powder and Sugar: Mix in the Anima Mundi Rose Powder and 1 cup of powdered sugar. Continue beating on low speed, gradually adding the remaining powdered sugar until all is incorporated. Increase speed to high and beat for an additional 1 minute until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with remaining layers, then frost the top and sides of the cake evenly.
- Coat with Pistachios: Press the reserved ground pistachio powder gently with your hands all around the cake until it is entirely coated in pistachio crumbs.
- Garnish and Store: Decorate the top with fresh raspberries. Store the finished cake in the refrigerator, where it will keep fresh for up to one week.
Notes
- For best results, make sure the butter is at room temperature to achieve a smooth batter and frosting.
- If Anima Mundi Rose Powder is unavailable, you can substitute with dried rose petals ground finely or a small amount of rose water, but adjust quantity to taste.
- Ensure egg whites are whipped to stiff peaks to help create a light and fluffy cake texture.
- Use parchment paper in the pans for easy cake removal and to avoid sticking.
- To save time, prepare cake layers a day ahead and assemble with frosting the next day.
- Allow cake to come to room temperature before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2.5 g
- Protein: 6 g
- Cholesterol: 85 mg
