A cake that impresses with a beautiful presentation for any event.

Pistachio Cake with Caramel and Gold Leaf Frosting

Servings: 12-16

Ingredients:

For the Pistachio Cake:

1 cup unsalted pistachios, shelled
2 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter, softened
4 large eggs, at room temperature
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Caramel Frosting:

1 1/2 cups granulated sugar
1/2 cup water
1 cup heavy cream, warmed
1/2 cup unsalted butter, cubed
1 teaspoon vanilla extract
Pinch of salt
For Garnish:

Edible gold leaf sheets
Instructions:

1. Preparing the Pistachio Cake:

Preheat your oven to 350°F (175°C)—grease and flour two 9-inch round cake pans.

In a food processor, pulse the pistachios until finely ground. Be careful not to over-process; you want a fine meal but not pistachio butter.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Whisk together the ground pistachios, flour, baking powder, and salt in another bowl.

Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Making the Caramel Frosting:

In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.

Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Let it boil until it turns a deep amber color, swirling the pan occasionally to ensure even heating. Be careful not to burn the caramel.

Remove the pan from heat and carefully pour in the warm, heavy cream. The mixture will bubble vigorously, so be cautious.

Stir in the cubed butter until melted and smooth. Add vanilla extract and a pinch of salt. Let the caramel cool completely.

Once cooled, beat the caramel mixture with a mixer until it thickens to a spreadable consistency.

3. Assembling the Cake:

Place one layer of the cooled pistachio cake on a serving plate or cake stand.

Spread a generous layer of caramel frosting over the top of the cake layer.

Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining caramel frosting. Smooth the frosting with an offset spatula for a clean finish.

Gently apply gold leaf sheets over the top of the frosted cake for an elegant touch.

Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving.

Enjoy your decadent Pistachio Cake with Caramel and Gold Leaf Frosting.

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