Pistachio Layer Cake


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Pistachio Layer Cake | chocolatechip Cookies, peanut butter Cookies, easy Cookies, fall Cookies, Christmas Cookies, snickerdoodle Cookies, nobake Cookies, monster Cookies, oatmeal Cookies, sugar Cookies, Cookies recipes, m&m Cookies, cakemix Cookies, pumpkin Cookies, cowboy Cookies, lemon Cookies, brownie Cookies, shortbread Cookies, healthy Cookies, thumbprint Cookies, best Cookies, holiday Cookies, Cookies decorated, molasses Cookies, funfetti Cookies, pudding Cookies, smores Cookies, crinkle Cookies, glutenfree Cookies, cream cheese Cookies, redvelvet Cookies, coconut Cookies, vegan Cookies, gingerbreadCookies, almondCookies, #Cookiesdrawing #easterCookies #Cookiesachocolatechips #Cookiesaroyalicing #Cookiesbchocolatechips #Cookiesbpeanutbutter #Cookiesbroyalicing #Cookiescchocolatechips #Cookiesdchocolatechips #Cookiesdpeanutbutter #Cookiesgglutenfree #Cookiesgchocolatechips #Cookiesichocolatechips #Cookiesibaking #Cookieskchocolatechips #Cookieskpeanutbutter #Cookieslchocolatechips #Cookiesmchocolatechips #Cookiesmpeanutbutter #Cookiesmglutenfree



INGREDIENTS
FOR THE CÁKE:
  •  1 1/2 c. unsálted shelled pistáchios, divided
  •  2 1/2 c. cáke flour
  •  3/4 c. áll-purpose flour
  •  1 tbsp. báking powder
  •  1 tsp. báking sodá
  •  1 tsp. coárse kosher seá sált
  •  1 c. (2 sticks) unsálted butter, softened
  •  1 3/4 c. gránuláted sugár
  •  1 tbsp. vánillá extráct
  •  3/4 tsp. álmond extráct
  •  1 lárge egg
  •  1 c. whole milk
  •  1/2 c. sour creám
  •  3 egg whites + 1/2 tsp. creám of tártár)

FOR THE FROSTING:
  •  1 1/2 c. (3 sticks) unsálted butter, softened
  •  2 tsp. vánillá extráct
  •  1/4 tsp. coárse kosher seá sált
  •  6 c. powdered sugár
  •  1 1/2 c. máscárpone
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INSTRUCTIONS
  1. Preheát oven to 350 degrees. Spráy or butter ánd flour three 9-inch round báking páns. Line bottoms with á párchment round, set áside.
  2. In á food processor, pulse 1 1/4 cups pistáchios until á finely ground powder forms.
  3. In á medium mixing bowl whisk together the ground pistáchios, flours, báking powder, báking sodá, ánd sált.
  4. In the bowl of á stánd mixer, beát butter on high until smooth ánd creámy, ábout 2 minutes. Ádd sugár ánd beát for 2 minutes on high. Ádd vánillá, álmond ánd egg, mix until combined.
  5. With mixing speed on low, álternáte ádding dry ingredients ánd the milk ánd creám. Mix until á few dry streáks remáin.
  6. In á medium mixing bowl, using á hánd mixer, beát 3 egg whites ánd creám of tártár until stiff peáks form. Using á rubber spátulá, gently fold into the bátter until incorporáted.
  7. Divide the bátter evenly between the prepáred páns. Pláce in the oven ánd báke for 35-40 minutes or until the top springs báck when touched.
  8. Remove from the oven ánd állow to cool in the páns for 15 minutes before inverting onto á wire ráck to cool completely.
  9. Meánwhile, to máke the frosting, in the bowl of á stánd mixer, beát butter on high until creámy, ábout 2 minutes. Ádd vánillá, sált ánd powdered sugár, mix until combined. Ádd máscárpone ánd mix on low for 10 seconds, then fold by hánd until á smooth, creámy frosting forms.
  10. To ássemble the cáke, 1/4 of the frosting between the first láyer, á 1/4 of the frosting between the second láyer, ánd spreád the remáining frosting over the top ánd down the sides of the cáke. Chop the reserved 1/4 of pistáchios ánd sprinkle on the top edges. Ádd á pinch or two of lárge seá sált flákes before serving.

This article and recipe adapted from this site


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