To be precise, this is a pistachio molly cake decorated with pistachio butter cream with Italian meringue.
However, we must warn you in advance: This layer cake is delicious to drop. However, it is also quite expensive and involves many steps.
But it’s worth the effort. Promised!
The Molly Cake is, as always, as soft as you could wish for. And with our soft and airy buttercream, even the toughest skeptics can be convinced.
The pistachio layer cake
For about 8 people
Our pistachio layer cake begins with the preparation of the pistachio Molly Cakes . The recipe can be found on our great blog.
Divide the cake dough into three parts and bake each in 3 cake pans 20 cm x 5 cm .
The recipe of buttercream with italian meringue
- 3 egg whites
- 100 g + 100 g sugar
- 50 ml of water
- 210 g soft butter, cut into small cubes (remove the butter from the fridge for 2 hours before use) + 2 tbsp Crisco shortening (optional)
- 2 teaspoons pistachio paste
- 2 drops of almond emulsion
- 1 tsp vanilla extract
For the syrup boil the water and the 100 g of sugar to 120 °. The temperature should rise slowly.
Meanwhile, beat the egg whites until a shaving creamy mass is produced. Add the remaining 100 g of sugar gradually. Keep an eye on the syrup. This should now have reached the right temperature. Remove the syrup from the heat and drizzle over the egg whites. Be sure to put the syrup on the egg whites and not on the whisk. It would be a pity if the syrup were distributed everywhere. Beat the drizzled egg whites until a shiny and smooth meringue is produced. This should stick firmly to the whisk and should not melt.
Before the butter can be added, the meringue should no longer be hot and the bowl of the baking machine should be at most lukewarm. If you are not sure, you should transfer the meringue from one container to the other to accelerate the cooling process and prevent catastrophic butterflakes.
Now, the butter can be added gradually and with constant beating. Keep the consistency of the butter cream in mind. If this is too liquid, the butter was too warm. In that case you can use Crisco shortening to solidify the buttercream. That certainly helps!
Finally, the food flavors and pistachio paste are added to the butter cream.
Refrigerate for 30 minutes in the refrigerator.
The finishing touch
- several piping bags
- 1 middle star-shaped spout 172
- pistachios splitter
- Butter toffees (cut into small pieces)
- 1 angle palette
- 1 large spatula to smooth the cake
- A small cup with melted and cooled white chocolate
Fill a piping bag with the pistachio butter cream. Cut off the top of the bag to make an opening of about 2 cm.
Place the first cake base on a cake tray and place it on a rotatable cake plate.
Use the buttercream to paint a spiral on the bottom of the cake and then cover it with a second cake base. Repeat this process with the last cake base.
Cover the entire cake with a thin layer of butter cream. Smooth the buttercream with an angle palette or a cake spatula. Keep the cake cold for 30 minutes (the butter cream too!)
Remove the cake from the refrigerator after the wait and cover it with a slightly thicker buttercream layer. Smooth the cream and remove excess cream with the Angle Palette.
Sprinkle the bottom edge of the cake with the pistachios and toffee pieces.
Fill a piping bag (equipped with the middle star-shaped spout 172) with buttercream and decorate the cake’s surface.
Fill another piping bag with the white melted chocolate. Cut off the tip of the piping bag to create an opening of 3-4 mm. Drizzle the white chocolate on the edge of the cake. How to achieve a “drip cake” effect.
A little hint:
If the pistachio butter cream is too firm to use, you can beat it with the electric hand mixer for 1 minute. So it is wonderfully supple and soft again!