Pistachio Honey Baklava Cake with Pistachio Buttercream

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line three 8-inch (20 cm) cake pans with parchment and spray the sides with non-stick spray.
2. Beat the sour cream, honey, oil, eggs and vanilla together until smooth.
3. Sift the flour, baking soda, baking powder and salt into the wet mixture and mix about 1 minute, just until combined.
4. Divide the batter evenly among the pans, ideally by weight. Bake 24 to 26 minutes, until a toothpick inserted in the centre comes out clean.
5. Cool the layers in the pans 5 to 8 minutes, then turn onto a wire rack to cool completely. Chill about 30 minutes to firm them.
6. Grind the shelled pistachios in a food processor until very fine. Add the heavy cream and pulse until a thick paste forms.
7. Beat the softened butter on medium-high 7 to 9 minutes, until fluffy and white, scraping the bowl often.
8. Beat in the pistachio paste and vanilla, scraping the bowl, until well combined.
9. Mix in the confectioners' sugar on low until incorporated, then beat on high 3 to 4 minutes until light and fluffy. If it stays flat, chill 30 minutes and beat again. Keep refrigerated until used.
10. Level each layer, then split each in half to get 6 layers. Drizzle about 2 tablespoons honey on each layer and spread it with an offset spatula.
11. Spread a generous amount of buttercream over each layer to the edges. Pipe about 1 cup of buttercream as a barrier ring around the edge, sprinkle 3 to 4 tablespoons finely diced pistachios inside it, drizzle a few tablespoons honey, then stack the next layer. Repeat.
12. Apply a thin crumb coat around the outside and chill about 30 minutes. Then add the final layer of frosting and smooth it with spatulas.
13. Sprinkle the remaining finely diced pistachios on top, drizzle with a few tablespoons honey, and pipe the remaining buttercream as dollops with a French star tip.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamSour creamPistachio