Pistachio Cake with Irish Buttercream

#pistachio #Christmasrecipe #buttercream
This Pistachio Cake with Irish Buttercream is this Christmas’ sleeper hit. I was pleasantly surprised by the 100% approval rate when I gave out this cake to my taste testers. While I admit there are many steps to making this cake, it is not as daunting as you would imagine.

I actually completed this cake over a span of 2 days. Reason being – I started baking them a tad too late in the day and it got pretty dark by the time I finished cooling off the 3 sponges. So I wrapped each sponge with cling wrap and keep them in a cool place. The next day, I continued with the frosting and finished assembling the cake.

The sense of achievement you get from making this 3-layer cake is incredible (or maybe that’s just me). Do not worry if your sponge cakes look a little less than perfect. All will be covered up by the baby-green pistachio frosting laced with my favorite Irish Cream (Baileys). So if you have some time on hand and want to impress your dinner guests over this Christmas, heck or even any other occasions, gather your ingredients and make this today.

Ingredients:
1 cup shelled pistachios (processed in food processor finely)
2½ cups (320 g) cake flour
¾ cup (64 g) all-purpose flour
1 tbsp baking powder (don’t worry, there’s no typo error)
1 tsp baking soda
¾ tsp salt
1 cup (227 g) unsalted butter, softened
1 ½ cups (300 g) caster sugar
1 tbsp vanilla extract
1 large egg
1 ½ cup (300 ml) iced water
3 large egg whites, at room temperature
¼ tsp cream of tartar

For Irish Buttercream:
1 cup (100g) unsalted pistachios
1/2 cup (118ml) Irish cream (I used Bailey's)
2 cups (450g) butter, softened at room temperature
8 ounces (226g) cream cheese, softened at room temperature
2 cups (250g) powdered sugar
Green food coloring (optional)

For decoration:
Raspberries and chopped pistachio

Makes a 3- layer 8-inch cake

GET THIS RECIPE IN FULL AT http://www.bearnakedfood.com/2016/12/07/pistachio-cake-irish-buttercream/
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