Vanilla Bean & Cardamom Cake
1/2 c. butter, softened
1 1/2 c. sugar
1/2 vanilla bean
2 c. cake flour
1 1/2 t. cardamom
1 t. baking powder
1/2 t. baking soda
pinch of kosher salt
1 c. buttermilk
3 egg whites, beaten stiff
Preheat oven to 350 degrees. Coat the insides of 2 8-inch cake pans with cooking spray and line with parchment paper . In a large mixing bowl, beat the butter, sugar, and the beans scraped
from half of a vanilla bean together until light and fluffy. In a separate bowl, sift together the flour, cardamom, baking powder, baking soda, and salt. With the mixer on low, add half of the dry ingredients to the
butter/sugar mixture and mix just until it starts to combine. Add half
of the buttermilk and mix just until it starts to combine. Add half of
the remaining dry ingredients and lightly mix. Add the remaining
buttermilk and lightly mix. Add the remaining dry ingredients and
lightly mix. With a spatula, fold in the stiffly beaten egg whites. Divide the
batter evenly among the two pans. Bake a cake
for 25 - 30 minutes or until it passes the toothpick test as well. Cool
completely.
Pistachio Marscapone Filling
8 ounces marscapone cheese, softened
2-3 tbsp pistachio paste
3 tbsp (or to taste) powdered sugar
Combine all ingredients in a small bowl. Depending on how sweet you like your filling add more or less powdered sugar.
Vanilla Pistachio Buttercream
4 oz. unsalted butter, softened
2 Cups Powdered Sugar
1/2 tsp Salt
1 tbsp plus 1 tsp lowfat milk
1 tsp vanilla extract
1 tsp fresh lemon juice
4 oz. unsalted butter, softened
2 Cups Powdered Sugar
1/2 tsp Salt
1 tbsp plus 1 tsp lowfat milk
1 tsp vanilla extract
1 tsp fresh lemon juice
1 cup pistachios, chopped
Cream the butter & salt for about 30 seconds and then
add half of the powdered sugar and the milk to the butter and beat again
until combined. Add the rest of the powdered
sugar, the vanilla, and the lemon juice and beat until combined. Beat on high speed for 5-6 minutes or until the
frosting is fluffy. Add 2/3 cup chopped pistachios.
To assemble: Top first layer with pistachio marscapone filling. Place second layer on top. Frost the cake evenly, add the remaining 1/3 cup chopped pistachios on top of the frosting.
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