The Cake

Again, I posted recipe using white eggs ; I told you I will come more often with recipe contains white eggs since I still have gallons of white eggs.  I love this recipe,  the cake is so delicious even  the frosting. Finally I out of my comfort zone when come to décor a cake with buttercream . The buttercream is so light and airy - perfect for someone who doesn't like heavy buttercream like store buttercream taste.  I might use this recipe more often.

The author of the cake book are 2 very talented guys, see I always amazed with guys who know how to bake a pretty delicious cake.  I've been tag several recipe from their cake book ; hopefully I will enough time to bake often since I really need to sit and sewing .. cross finger.

Aunt Sassy Cake  a.k.a Pistachio Cake
Recipe : Baked Explorations by Matt Lewis and Renato Poliafito

Ingredients :
1 cup pistachio ; un-shelled
2 1/2 cups cake flour
3/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cup sugar
1 tablespoon pure vanilla extract
1 large egg
3 large white eggs. at room temperature
1/4 teaspoon cream of tartar

Honey Vanilla Butter Cream
1 1/2 cup sugar -  or 2 cups sugar to more sweet (according my taste )
1/3 cup all purpose flour
1 1/2 cup whole milk
1/3 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small piece

Assembly :
1/3 cup crushed shelled pistachio

Directions : Make The Cake
Preheat the oven to 325 F - Butter three-8 inch round cake pan, line the bottoms with parchment paper , add butter the parchment. Dust the parchment with flour and knock out the excess flour.

In the bowl of a food processor, pulse the pistachio until they are coarsely chopped. Transfer about 2 tablespoon to a large bowl.  Continue to process the rest of pistachio until they almost powdery - but not superfine dust.  Stir the pistachio powder into the reserved coarse pistachio. Sift the flour, baking powder, baking soda, and salt. together over the large bowl containing the pistachio mix. Stir to combine.

In the bowl of standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until  creamy, 3 to 4 minute. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat just combine. Turn the mixture to low.

In measuring cup, make 1 1/2 cup of ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture.  For each addition, turn the mixer to low to add ingredients then up to medium speed for a few second until incorporated.

In medium bowl, whisk the eggs whites and cream of tartar until soft peaks form.  You can do this by hand, or hand mixer it should only take 2 to 3 minutes. Don't over beat. Gently fold the eggs white into the batter.

Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minute, until a toothpick inserted in the center of the cakes come out clean.  Let it cool for 20 minutes.

Make The Honey Vanilla Butter Cream
In medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened , about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing).  Reduce the speed to low and add the butter, mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy.

Add the vanilla and honey and continue mixing until combined.

Assemble The Cake
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1/4 cups frosting on the top. Add the next layer, trim and frost it, add the third layer.  Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up ( this is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of cake)
Spread the side and top of the cake with the remaining frosting, garnish with crushed pistachio.