Pistachio Crepe Cake Food

PISTACHIO CREPE CAKE

Steps:

• Place all the crepe ingredients in a blender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
• After the batter has chilled for one hour, spray acrepe pan (or small pan) with cooking spray and heat on medium heat.
• Using a scant 1/4 cup scoop the batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
• Cook the crepe until the edges begin to go golden brown and lift away from the sides of the pan ( about 1 minute.)
• Use a thin spatulato lift the side of the crepe of the pan, and then quickly flip the crepe with your fingers and cook for an additional 30 seconds. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool for at least 1 hour.
• While the crepes are cooling, beat the softened butter and cream cheese together in alarge bowl,[/url] using an [url href=http://amzn.to/1NbMeVT target=_blank rel=nofollow]electric hand mixer, until light and fluffy. Add in the vanilla extract and beat until well combined.
• Turn the beaters down to low power and gradually add in the powdered sugar. Once all the sugar is combined, beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.
• To assemble:
• Place one crepe on a plate and drop a heaping 2 Tbsp of the cream cheese frosting on top. Use an off-set spatula to spread the frosting out over the whole crepe in a thin layer.
• Sprinkle the frosting with a heaping 1/2 Tbsp of the chopped pistachios and place another crepe on top, gently pressing to adhere the crepes together. Repeat these steps until you get to the last crepe.
• Once you get to the last crepe, spread all off the remaining frosting over top, and along the sides, in a thick, smooth layer.
• Gently press the coconut flakes along the top and sides of the cake and place back into the refrigerator to set for at least 2 hours. *
• Serve immediately from the refrigerator and DEVOUR.

PISTACHIO CAKE

Steps:

• Mix all ingredients together.
• Pour into a greased bundt pan.
• Bake at 350 for about 45-50 minutes.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan.
• With an electric mixer, mix all ingredients except chips until well blended.
• Stir in mini chocolate chips.
• Pour cake mix into bundt pan.
• Bake at 350 degrees for 1 hour.
• Test for doneness.
• Enjoy!

PISTACHIO CREAM CAKE

Steps:

• Cake:.
• Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.
• In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.
• In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk and vanilla.
• In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes. Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
• Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
• Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.
• When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 inches wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
• Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
• Cream Frosting:.
• In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks. Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks.
• Sesame Custard Sauce:.
• In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.
• In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.
• Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.