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Pistachio Rose Cake

Pistachio Rose Cake

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Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 14

Ingredients
  

For the Cake

  • 1 cup Vegan Butter 226g
  • 1¾ cups Granulated Sugar 350g
  • 1½ cups Plant Milk 237ml
  • 2 teaspoon Apple Cider Vinegar
  • 2 teaspoon Vanilla Extract 10ml
  • 3 cups All Purpose Flour 375g
  • 1 teaspoon Baking Powder 6g
  • 1 teaspoon Baking Soda 6g
  • ½ teaspoon Salt 3g
  • 1 cups Raw Unsalted Pistachios 125g

For the Icing

For the Mirror Glaze

  • 2 ounces Strawberry Couverture *see notes 56g
  • 2 ounces Vegan White Chocolate 56g
  • ¼ cup Vegan Sweetened Condensed Milk 50ml
  • ½ cup Granulated Sugar 100g
  • ⅓ cup Corn Syrup
  • 7½ Tbs Water 112ml
  • 1 teaspoon Agar Powder

Instructions
 

  • Prepare 2-8" cake pans with grease & parchment paper lining & preheat the oven to 350°F
  • Grind the pistachios in a food processor or chop as fine as possible by hand with a knife, set aside
  • Combine the plant milk with the apple cider vinegar & vanilla set aside.
  • Sift the flour with the salt, baking powder & baking soda
  • Cream the vegan butter & sugar on medium to high speed until light & fluffy, this may take 3-5 minutes. Scrape the bottom & sides of the bowl from time to time to ensure an even mix.
  • Turn the speed down to low & add 1/3 of the sifted dry ingredients mix just until it is combined
  • Now add half of the plant milk & mix just until combined
  • Repeat with another 1/3 of the dry ingredients, the other half of the plant milk then the last of the dry ingredients.
  • Last add the ground pistachios & mix well. If using food color add it now
  • Portion the batter into your prepared pans & bake in the preheated 350°F oven for 20 minutes. Then turn the oven temperature down to 300° & bake for another 15 minutes or when a toothpick inserted into the center comes out clean, no raw cake batter.
  • Cool the cakes in the pans until they are cool to the touch, then flip them out onto a wire rack to cool the rest of the way.
  • Prepare the buttercream recipe of your choice & add the Rose Extract at the last stage of mixing, tasting for your desired flavor- you can add more or less of the extract according to your taste.
  • Fill & Crumb Ice the cake as shown in the video tutorial & refrigerate to cold while you make the mirror glaze.
  • For the Mirror Glaze: In a large bowl combine both chocolates chopped into smaller, same sized pieces
  • Combine the sugar, water, sweetened condensed coconut milk & corn syrup & heat over medium heat stirring often to at least 150°F then add the agar powder
  • Whisk constantly and bring to a rolling boil then pour over the chocolate in the bowl & whisk to melt. Add color if desired
  • Cool to at least 90°F before pouring it over your cake.
  • Place your chilled cake on a cooling rack set over a parchment paper lined sheet pan
  • Pour the mirror glaze over the cake letting the excess run down over the sides.
  • The agar will cause it to set very quickly so try not to use a spatula to ice it, just allow the excess to drip off
  • You can reuse the excess glaze, just scrape it off the parchment paper & store in a clean container in the refrigerator for up to 2weeks- simply rewarm when needed
  • Decorate your cake as shown in the video or as you prefer :)

Video

Notes

Be sure to read all the notes for success section above the recipe
Storage Pistachio Rose Cake can be left at room temperature for up to 3 days loosely wrapped to prevent drying. For longer storage refrigerate for up to 1 week. Cake layers can be frozen wrapped well for up to 1 month
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