Want to impress your family and friends? Look no further, learn to make this signature cake from scratch. Not only was it red, white and green (appropriately festive), the results had just the right amount of sweetness and lightness to make it the perfect addition to an otherwise heavy meal. My family collectively agreed that it was a sophisticated dessert, necessary for those days when you just want to feel a little bit fancier.
One bite of this pistachio layer cake is all you need. It truly is love at first bite! This is the perfect cake for a special occasion, small gathering or to be honest just for yourself if you really want cake!
For The Cake
125g sifted sharp flour
1/2 tsp almond extract
1 tsp baking powder
1/4 teaspoon baking soda
a pinch of salt
150g powdered sugar
130g ground unsalted pistachios
85 g butter at room temperature
3 egg white
60g sour cream at room temperature
1 tsp vanilla extract
For The Cream
400ml whipping cream
500 ml milk
4 egg yolk
50g corn starch
1 vanilla sugar
raspberries (2 scoops)
To Make The Cake Layer
Preheat the oven at 180 (350 F). Line the bottom of 4 – 7 inch round baking pans with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.
In a food processor, pulse pistachios until a finely ground powder forms.
In a large bowl, whisk together the flour, baking powder, baking soda and salt to combine. Set aside.
Mix the egg whites into a stiff batter.
Mix sour cream with vanilla and almond extract.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with powdered sugar for about 3 minutes. Then add the flour mixture, sour cream, milk, pistachios, mix until combined well. Add the egg whites into the batter and mix until incorporated.
Divide the batter evenly between the prepared pans. Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.
Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
To Make The Cream
Combine egg yolks, sugars, and thickener with a little milk of those 500ml. Bring the remaining milk to a boil, then add the prepared mixture. Stir until it thickens to the consistency of pudding.
Transfer it to a plastic bowl, cover it with clear cling film to prevent crusting, and place it in a bigger plastic bowl filled with cold water. To make a fine smooth cream, add whipped cream to the completely cooled cream and mix until a fine smooth cream is obtained.
To assemble the cake
Wash the raspberries and dry.
Place one layer of cake onto a cake board or serving platter and spoon 1/4 of the cream on top, spreading it into a smooth layer.
Then place 1/3 of the halved raspberries on top, pipe a few blobs of cream on top of this to help stick. Place your next cake layer on top and press down gently. Repeat this process for the next two cake layers, until you are left with the final cake layer to place on top.
Spread a thin layer of the cream over the top and sides of the cake, using a palette knife or cake scraper to get this even. Then place in the fridge for a couple of hours to set.
Transfer the cooled cake to a serving plate and decorate as desired.