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Jam and Pistachio Layer Cake Recipe


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Jam and Pistachio Layer Cake Recipe
Makes 8 servings

2 cups flour
1/4 cup cornstarch
2 tsp baking powder
1/2 tsp each baking soda and salt
4 egg whites
1 egg
3 tsp vanilla
10 tbs unsalted butter
1-1/2 cups each sugar and buttermilk

Filling and Frosting
3 pkgs 8 oz each cream cheese
6 tbs unsalted butter
1-1/2 tsp vanilla
2-1/4 cups powdered sugar
1 cup raspberry jam
2 cups toasted chopped unsalted pistachios

Heat oven to 35O. Spray three 9" round cake pans with cooking spray. Sift flour, cornstarch, baking powder, baking soda, and salt into a bowl. In a bowl, whisk egg whites, egg, and vanilla. In another bowl, beat butter until fluffy. Add sugar, mix well. Add egg mixture, beat well. Beat in flour mixture, alternating with buttermilk. *Divide batter among cake pans. Bake 25 min. Let cakes cool in pans. In a bowl, beat cream cheese, butter, and vanilla until fluffy. Beat in powdered sugar, refrigerate 3O min. Place 1 cake layer on a plate. Spread with 1/2 cup jam. Top with second layer. Spread with remaining jam. Top with third layer. Spread frosting over top and sides of cake. Coat sides of cake with nuts. SERVE & ENJOY.
Anna in Sweden

 http://www.nancyskitchen.com - Copyright 2017


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