I love that you explain when something replaces an ingredient. I like to understand the science behind the recipes and you ALWAYS deliver! 😉😜 thank you! 🙏🏻
The cakes are baked, the filling is chillin' and getting ready to chill the cakes before trimming. My cakes had more rise in the middle. I have an older oven but I use a digital probe to try to get the temp just so. The oops moment was after the cakes were in the oven, finding out I had forgotten to add chopped pistachios to the batter. Next time. Thanks for the video. Making this cake for my son for his birthday. It will be a surprise as he had asked for pistachio muffins like ones sold in bakeries.
The cake was a big hit with my son. He loved the tartness of the raspberry filling that balanced out the buttercream icing I had to make at the last minute. My attempt at your French buttercream was a dismal failure as it tended to melt at room temp and the texture was not right. I know I did something wrong though. I'm not a novice in the kitchen or baking but my icing attempt was a no go. My advice to anyone is to watch the video and then, most meticulously, make the icing in the recipe. The taste was wonderful and we used some of the icing to eat the cut off cake tops. Yes, the cake has a fantastic flavor. Thanks SG
Thank you, thank you thank you Liz! I am a beginner, baker and nervous every time I make a cake but you have made it so approachable. Thank you so much. Also, your recipes rock!
CHAPTERS ► 00:00 Intro 00:11 Pistachio cake batter? 00:30 Homemade pistachio butter 01:34 Can I use cake flour? 01:56 Natural color 02:25 Preparing the pans 03:20 Baking the cakes 03:38 Cooling the cakes 04:01 The secret filling! 05:58 French buttercream 06:34 Pasteurizing eggs 07:12 Other frostings you can use 07:25 When are my eggs done cooking? 07:59 Meet Dolly!! 08:22 Whipping to the ribbon stage 08:56 Adding the butter 09:42 Trick for making super smooth buttercream 10:20 Trimming the cakes 10:39 The crumb coat 11:23 The final coat 12:27 Decorating the cake 13:12 Tasting the cake 13:57 Bloopers!
I love that you don't use food coloring. This is way more appetizing to me than bright green. I like your jibe as well. You're a happy and knowledgeable baker without being gimmicky and fake.
i have made this recipe and its absolutely delicious! If I wanted to add extra chopped pistachios for added texture, how much should I add? will it make it dry?
I made this cake and the frosting for it last night! The cake turned out great. The "Friss" frosting though - I am not sure why it came out on the runny side. My butter was at room temp, and the sugar dissolved properly in the eggs when I whisked them over a bain marie. Once I started whisking in my mixer, it never came together too much--and that was after 15 minutes of whisking! The end result was a more runny frosting after I switched to a paddle for 10 minutes (it did firm it up a bit but not too much where I could pipe it). I stuck it in the fridge overnight hoping that it will come together today later when I whisk it with a paddle attachment again. Any ideas why it wouldn't have worked? I make Swiss and Italian merengue frosting, and never had this issue! But I have never used the whole egg, just the egg whites.
I'm a Kenwood mixer girl. I have 2. Both go. One my mum had which was probably broughter in the 1950s and one my son gave me. The latest one which you can cook in as well as make a cake. For me Kenwood give the best
Thank you Liz! I have been looking for a pistachio recipe to make for my parents anniversary next week and BAM I received a notification that you created one. Thank you so much!!!! I'm definitely going to try! ❤
I’m making my 2nd cake for sone reason my 1st one fell in the middles ? On the paper it says 35 min but on video says 35-45 min I didn’t catch that. I tried to put back in. I know I could probably fix it up but decided to make another and freeze also . I hope like your regular cakes they can be frozen 🙏🙏🙏🙏
Well done! Really appreciate the detailed descriptions and I’m excited to try this at home. Pro chef of 20 odd years trying to get back into baking, most useful content
I agree. She’s gotten even more beautiful over the years! Love all her recipes. The vanilla cupcake was such a hit for Valentine’s Day, I made 4 dozen!
This pistachio raspberry cake famous in my country but no one willing to share their recipe 😁😁😁 Tqvm for ur recipe. I'm surely make this cake soon ❤️❤️❤️
Looks really yummy..I will try it also! I only wonder if the sponge part is not to thick? I will maybe cut each of them in 2...and so put more cream and raspberry ...I hope you don't mind if I wrote from my imagination..but maybe the sponges are not dry..so I won't need more layers of cream 🤗❤️🙏
Hello Dolly 😉 Sorry about Oscar… I am definitely not a French BC person… great for a pastry filling though! Swiss is my tried and true BC. Liz is generous for sharing this recipe (and making me feel accepted in the perfectionist club🤣) Every vanilla, yellow or white cake I have made always seems to have a grainy texture and off flavor. Then I tried Lizs’ recipe and success! Btw… I made a pistachio paste not that long ago and it was way too dry and crumbly… but I am going to have to try her techniques😊 Thanks to the Sugar Geek team!
Hi hi Sugar Geek !!! I love all your tutorials, as a upcoming baker your tips and tricks help me sooo much . Thank you . I would like to know how long can the buttercream can be kept refrigerated. Thank you ! Keep inspiring us bakers 💗
The buttercream tasted amazing and looked just like yours as I was making it. However I had issues with its stiffness. It was very light and when I was stacking the cake layers it was not strong enough to hold the cake together. It fell apart essentially. Any ideas how that happened? I pretty much followed the directions to a t.
I just love your videos. And I love pistachios. Can't wait to try it and French buttercream Just wondering why put in both baking soda and baking powder? Thank you for sharing and keep on caking 💜
I believe that pistachio cream has added sugar and dairy, so it may change the consistency and sweetness of this cake recipe. I haven’t tried it so I’m not 100% sure if it would work, I’d recommend grinding your own pistachios to make butter.
Hi Sugar Geek, great work and knowledge delivered👌🏾. Can you please experiment and record how bakers in the warm regions of the continent avoid "sweating cakes" after the final coat of cake. Thank you😊🇬🇭
Hi thank you! Sweating cakes is totally normal in any environment. If you are chilling your cakes properly, sweating is just the cake coming to room temperature. Putting it in a cardboard box, or blowing it with a fan can help with the sweating. Once it comes to room temp, it will stop sweating and be ready to eat!
Hi! Do we need to soak the pistachio sponges with sugar syrup to make it moist? And can I follow the same steps of reverse creaming with my regular hand held mixer? Shall I use spatula to mix at the end?
I love your sweater 😍 Also, I was literally just thinking about making a pistachio cake a couple days ago but wasn't sure what recipe to use. 😄😄😄 I prefer sans seeds in my jams & jellies. And I love this buttercream! It's my favorite!!!! 💖💖💖💖💖
Why don't u put the dome top side of each layer on the BOTTTOM, & ice the top of it?? Then add the next layer, dome side down again, then ice that top, then do the sides. I wouldn't slice off the sides tho -- why waste cake??!! Sides as is are also smoother, with less loose crumbs to worry about getttng into the icing there. Looks like a great-tasting cake tho!! Will also check out the strawberry cake recipe (it's probably even better!!). Love the wackyish humour!! Love so pretty in pink Dolly!! I just liked & subscribed -- & hi from Toronto!! 👏👋👋
Hello Dolly… RIP Oscar, lol! Thank you Sugar Geek team! I made a pistachio paste and the recipe said to just blitz them plain. No binding agent so it obviously came out crumbled and dry😞 I am going to have to try Liz’s recipe 😊 Every vanilla, yellow or white cakes I have made always seems to come out with a grainy texture and off flavor. Then I tried her’s! What a difference! IMO, French BC is great for a pastry filling but Swiss has to be my family’s and friends favorite❤️
I love that you explain when something replaces an ingredient. I like to understand the science behind the recipes and you ALWAYS deliver! 😉😜 thank you! 🙏🏻
Putting the geek in sugar geek 7 days a week haha
The cakes are baked, the filling is chillin' and getting ready to chill the cakes before trimming. My cakes had more rise in the middle. I have an older oven but I use a digital probe to try to get the temp just so. The oops moment was after the cakes were in the oven, finding out I had forgotten to add chopped pistachios to the batter. Next time. Thanks for the video. Making this cake for my son for his birthday. It will be a surprise as he had asked for pistachio muffins like ones sold in bakeries.
The cake was a big hit with my son. He loved the tartness of the raspberry filling that balanced out the buttercream icing I had to make at the last minute. My attempt at your French buttercream was a dismal failure as it tended to melt at room temp and the texture was not right. I know I did something wrong though. I'm not a novice in the kitchen or baking but my icing attempt was a no go. My advice to anyone is to watch the video and then, most meticulously, make the icing in the recipe. The taste was wonderful and we used some of the icing to eat the cut off cake tops. Yes, the cake has a fantastic flavor. Thanks SG
I tried this ... what a crows pleaser ... my husband said it was the best cake that i ever made so far 😋, thank you for the recipe ...
Thank you, thank you thank you Liz! I am a beginner, baker and nervous every time I make a cake but you have made it so approachable. Thank you so much. Also, your recipes rock!
CHAPTERS ►
00:00 Intro
00:11 Pistachio cake batter?
00:30 Homemade pistachio butter
01:34 Can I use cake flour?
01:56 Natural color
02:25 Preparing the pans
03:20 Baking the cakes
03:38 Cooling the cakes
04:01 The secret filling!
05:58 French buttercream
06:34 Pasteurizing eggs
07:12 Other frostings you can use
07:25 When are my eggs done cooking?
07:59 Meet Dolly!!
08:22 Whipping to the ribbon stage
08:56 Adding the butter
09:42 Trick for making super smooth buttercream
10:20 Trimming the cakes
10:39 The crumb coat
11:23 The final coat
12:27 Decorating the cake
13:12 Tasting the cake
13:57 Bloopers!
I love that you don't use food coloring. This is way more appetizing to me than bright green. I like your jibe as well. You're a happy and knowledgeable baker without being gimmicky and fake.
I made this cake for my moms 80th celebration and people loved it! . Now I have couple orders pending 😄
i have made this recipe and its absolutely delicious! If I wanted to add extra chopped pistachios for added texture, how much should I add? will it make it dry?
I made this cake and the frosting for it last night! The cake turned out great. The "Friss" frosting though - I am not sure why it came out on the runny side. My butter was at room temp, and the sugar dissolved properly in the eggs when I whisked them over a bain marie. Once I started whisking in my mixer, it never came together too much--and that was after 15 minutes of whisking! The end result was a more runny frosting after I switched to a paddle for 10 minutes (it did firm it up a bit but not too much where I could pipe it). I stuck it in the fridge overnight hoping that it will come together today later when I whisk it with a paddle attachment again. Any ideas why it wouldn't have worked? I make Swiss and Italian merengue frosting, and never had this issue! But I have never used the whole egg, just the egg whites.
I love Pistachio cake!!! Thank you for sharing this delicious recipe!
This recipe looks delicious. I’m going to make it. I have a question. Is there a recipe for the pistachio butter? I’m not sure if I missed it.
All your cakes look so good. Thank you for sharing and giving information for baking tips.
I'm a Kenwood mixer girl. I have 2. Both go. One my mum had which was probably broughter in the 1950s and one my son gave me. The latest one which you can cook in as well as make a cake. For me Kenwood give the best
Thank you Liz! I have been looking for a pistachio recipe to make for my parents anniversary next week and BAM I received a notification that you created one. Thank you so much!!!! I'm definitely going to try! ❤
Yay I’m so glad! Let us know how it turns out :D
@@SugarGeekShow OMG the cake was amazing!!!! Thank you so much again for sharing your recipe!
Can you freeze the buttercream till later?
I’m making my 2nd cake for sone reason my 1st one fell in the middles ? On the paper it says 35 min but on video says 35-45 min I didn’t catch that. I tried to put back in. I know I could probably fix it up but decided to make another and freeze also . I hope like your regular cakes they can be frozen 🙏🙏🙏🙏
I can’t wait to make this! I love pistachio desserts. Thank you for sharing!
Well done! Really appreciate the detailed descriptions and I’m excited to try this at home. Pro chef of 20 odd years trying to get back into baking, most useful content
Can I just say you look amazing in this video!!! Loving the sweater.
I agree. She’s gotten even more beautiful over the years! Love all her recipes. The vanilla cupcake was such a hit for Valentine’s Day, I made 4 dozen!
@@WhitneyCorn omg you guys! youre too kind!! Thank you so much
This pistachio raspberry cake famous in my country but no one willing to share their recipe 😁😁😁
Tqvm for ur recipe. I'm surely make this cake soon ❤️❤️❤️
Great recipe ❤️
I think cream cheese frosting goes well with it too
I love watching your videos Liz you always make me smile and very hungry.🤤🥰
Thank you for recipe
Can't wait to to try this pistachio recipe!! Thank you sweetie!!! 💕💕💕💕
great recipe can’t wait to try 😍😍
Looks really yummy..I will try it also! I only wonder if the sponge part is not to thick? I will maybe cut each of them in 2...and so put more cream and raspberry ...I hope you don't mind if I wrote from my imagination..but maybe the sponges are not dry..so I won't need more layers of cream 🤗❤️🙏
I just made this CAKE and it’s AMAZING ❤❤❤❤
Was the texture dense like a pound cake or was it soft and fluffy like a regular layer cake sponge?
OOOOOOOH I can NOT wait to try this amazing recipe! Thanks for sharing it!🥰
Of course!! I hope you like it 🥰
Hello Dolly 😉 Sorry about Oscar… I am definitely not a French BC person… great for a pastry filling though! Swiss is my tried and true BC. Liz is generous for sharing this recipe (and making me feel accepted in the perfectionist club🤣) Every vanilla, yellow or white cake I have made always seems to have a grainy texture and off flavor. Then I tried Lizs’ recipe and success! Btw… I made a pistachio paste not that long ago and it was way too dry and crumbly… but I am going to have to try her techniques😊 Thanks to the Sugar Geek team!
Love your videos. You are refreshing.
I have never heard of a buttercream using whole eggs, will have to try this out!!!
It’s SO good, I can’t get over how creamy it turns out 😋
I love Swiss Buttercream! But definitely want to try this crossover version! Friss Buttercream! 😆
To anyone who has made this cake, was the texture of the sponge dense like a pound cake or was it soft and fluffy like a regular layer cake sponge?
Is this cake strong enough for wedding cakes? Like a 3 layer 10 inch? Or is it too tender/soft to stack large layers?
Hi I’m making this cake right now. Do I substitute the the pistachio butter for pistachios or butter
Hi Liz thank you for the recipe the cake turned out AMAZING but my frosting split how can I fix it
Hi hi Sugar Geek !!! I love all your tutorials, as a upcoming baker your tips and tricks help me sooo much . Thank you . I would like to know how long can the buttercream can be kept refrigerated. Thank you ! Keep inspiring us bakers 💗
Thanks so much for watching 💕 This buttercream can last 2 weeks in the fridge or 6 months in the freezer
Hi Liz, it looks really yummy, so do you recommend this Stand Mixer? More than the Artisan Kitchen Aid?
The buttercream tasted amazing and looked just like yours as I was making it. However I had issues with its stiffness. It was very light and when I was stacking the cake layers it was not strong enough to hold the cake together. It fell apart essentially. Any ideas how that happened? I pretty much followed the directions to a t.
This is really awesome! The only thing I would have made different, would have been thinner layers, more filling. I am going to make it 200%!
Looks delicious 😋 what kind of pistachios can I use
Hey Liz. How far in advance can you make the buttercream? Can you freeze it or best not to?
Hey Liz! You add pistachio butter to your buttercream but I don't see it listed in the ingredients for the buttercream. How much did you add?
About 1/2 cup- you can add as much or as little as you like!
Love the seeds too, finally someone who understands me 🥺🤣
Pistachios & raspberries have just been added to the shopping list!
Yay!!! Let us know how it turns out
I just love your videos. And I love pistachios. Can't wait to try it and French buttercream
Just wondering why put in both baking soda and baking powder? Thank you for sharing and keep on caking 💜
Liz where I live there’s no pistachio butter 🥺 I found pistachio cream , can I use it instead ?? Thank you so much 💗💗
I believe that pistachio cream has added sugar and dairy, so it may change the consistency and sweetness of this cake recipe. I haven’t tried it so I’m not 100% sure if it would work, I’d recommend grinding your own pistachios to make butter.
@@SugarGeekShow yes I totally agree I will do my own pistachio, thank you so much Liz 💗
"YES" to raspberry seeds!!
Wow!!! I have to do it!!! DELICIOUS
Hope you like it!
how long does the cake goop last?
is this friss buttercream stable in humid weather?
Ok Liz. You got me. I'm making it. 😁
Yay I hope you like it!!
My favorite buttercream is from an old Julia Child cookbook. You make a custard then beat in the butter. No idea what the modern equivalent is.
Maybe a German buttercream
Sounds delicious!
Hi kindly tell me about your electric batter mixer, if it is available on line, its cool
Hi Sugar Geek, great work and knowledge delivered👌🏾. Can you please experiment and record how bakers in the warm regions of the continent avoid "sweating cakes" after the final coat of cake. Thank you😊🇬🇭
Hi thank you! Sweating cakes is totally normal in any environment. If you are chilling your cakes properly, sweating is just the cake coming to room temperature. Putting it in a cardboard box, or blowing it with a fan can help with the sweating. Once it comes to room temp, it will stop sweating and be ready to eat!
Hi I was wondering if I had to make a 12x12 cake how many batches do you recommend making per pan and also should I lower the temp to bake it? :)
Hi, love all your cakes. Just a small question. Can this cake be made eggless?
What mixer is that?
I have a pink KA mixer my parents got me when I was 18 (15 years ago!) and her name is Millie!!
And my favorite buttercream is SMBC since you asked ☺️
Great name!! And ❤️ SMBC!
Omg Delicious !!!!
Absolutely fabulous 😀🤩🥰😍
Thanks so much!
Hi! Do we need to soak the pistachio sponges with sugar syrup to make it moist? And can I follow the same steps of reverse creaming with my regular hand held mixer? Shall I use spatula to mix at the end?
It Looks Amazing 👌😍
Trying it as soon as my new jar of pistachio paste arrives. 👍🏼
I love your sweater 😍 Also, I was literally just thinking about making a pistachio cake a couple days ago but wasn't sure what recipe to use. 😄😄😄 I prefer sans seeds in my jams & jellies. And I love this buttercream! It's my favorite!!!! 💖💖💖💖💖
Thanks!! Hope you like the recipe 😄
هل منكن تترجمو. لنا 😅
Can i use a sweetened pistachio butter?
I think you can, it’ll just add sweetness to the cake so I’m not sure how that would balance out
Qué sabroso luce . Gracias.🥰🥰🥰
If I want to make my own pistachio butter, do I use unsalted pistachios?
This is excellent
Can I use crushed pistachios instead of paste?
So yummy and luxurious looking 😍
Just made this today!
Tasted amazing the whole family loved it! Thank you❤️
What kind of pistachios did you use? All I can find are salted
Looks delicious.
Can you make this into cupcakes? Any changes in the recipe for that?
I love your channel just subscribed
Thank you! Welcome to the sugar geek fam 😄
Why don't u put the dome top side of each layer on the BOTTTOM, & ice the top of it?? Then add the next layer, dome side down again, then ice that top, then do the sides. I wouldn't slice off the sides tho -- why waste cake??!! Sides as is are also smoother, with less loose crumbs to worry about getttng into the icing there. Looks like a great-tasting cake tho!! Will also check out the strawberry cake recipe (it's probably even better!!). Love the wackyish humour!! Love so pretty in pink Dolly!! I just liked & subscribed -- & hi from Toronto!! 👏👋👋
Could this be adapted to use gluten free ingredients?
Can this be made into cupcakes?
Seeds? Or no Seeds? 🤔
Seeds!
No seeds!!!
Seeds
Hello Dolly… RIP Oscar, lol! Thank you Sugar Geek team! I made a pistachio paste and the recipe said to just blitz them plain. No binding agent so it obviously came out crumbled and dry😞 I am going to have to try Liz’s recipe 😊 Every vanilla, yellow or white cakes I have made always seems to come out with a grainy texture and off flavor. Then I tried her’s! What a difference! IMO, French BC is great for a pastry filling but Swiss has to be my family’s and friends favorite❤️
So glad you like the recipes!!!
I want to make this but can’t find the recipe
Here you go! sugargeekshow.com/recipe/pistachio-cake-with-raspberry-filling-and-french-buttercream/
Im silent viewer 😁 but i always watch your vlogs . Say hi to Dolly lol i love her color 😁. I like mine seeds out. Where you bought cleargel?
Tell me, is it possible to make this recipe with another nut paste?
nice
Please mention the measurement of the ingredients please it will gonna help a lot
Hi plz make a chocolate mousse cake
We have a chocolate entremet cake with mousse coming out in the next few weeks!
@@SugarGeekShow I can’t wait!
Yummy 😋
🟢🟡🟢🟡🟢
tolle Präsentation & hervorragende Zubereitung 👍 sieht lecker aus 😍💚😍💚
🟢🟡🟢🟡🟢
Wait, what? Eggs from the grocery store are already pasteurized? And here I’ve been searching for pasteurized eggs for a decade. 😂
Right? I was the same! I was so surprised to learn that in the US they come pasteurized
My mum always made buttercream by beating eggs and sugar over steam and then once cooled she added it to butter little by little with other flavours 😏
wow....
I hate raspberry seeds
For me cake fruit spread, I like smooth with no pips or seeds so yes I will painfully sieve out the offending bits
No seeds please
Where's the recipes?
In the description beneath the video 😊
It looks absolutely mouthwatering
Thanx for sharing this
Stay connected
I am your new friend 🤝🤝🔔🔔🔔🔙🔙🔔🔔🔔🔔
ليته مترجم بالعربي
So big, it looks good, not so many icimg
RIP OSCAR 🙏🏻
Is there a vacant house near you ....coz I want to be your neighbor tonight
Can I use this recipe for a semi naked cake?