Spumoni Cake

Traditional Spumoni is a molded Italian ice foam made with layers of different flavors separated by fruit or nuts in whipped foam. In our baked accept on this archetype frozen treat, we stacked layers of sweetness strawberry, silky chocolate, and nutty pistachio cake to achieve a tasty trifecta.

Spumoni Cake

  • 1 loving cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated carbohydrate
  • iii large eggs (150 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) cake flour
  • ½ loving cup (63 grams) all-purpose flour, divided
  • 1 tablespoon (15 grams) blistering pulverisation
  • i teaspoon (three grams) kosher salt
  • 1 loving cup (240 grams) whole milk
  • 1 cup (320 grams) strawberry preserves, divided
  • ¼ loving cup (21 grams) unsweetened cocoa powder
  • ¼ loving cup (threescore grams) boiling water
  • ½ teaspoon (ii.5 grams) baking soda
  • Pistachio Paste (recipe follows), divided
  • Vanilla Buttercream (recipe follows)
  • Garnish: chopped roasted pistachios, chopped freeze-dried strawberries
  1. Preheat oven to 350°F (180°C). Spray 3 tall-sided 9-inch round cake pans with baking spray with flour. Line lesser of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle zipper, beat butter and saccharide at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of basin. Add eggs, one at a fourth dimension, chirapsia well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together cake flour, ¼ cup (31.5 grams) all-purpose flour, blistering powder, and salt. With mixer on low speed, gradually add together flour mixture to butter mixture alternately with milk, kickoff and ending with flour mixture, beating just until combined after each addition. Divide batter among 3 bowls, weighing about 410 grams each.
  4. Add ½ loving cup (160 grams) strawberry preserves and remaining ¼ cup (31.5 grams) all-purpose flour to commencement bowl, folding until combined.
  5. In a small bowl, combine cocoa, ¼ loving cup (sixty grams) boiling water, and baking soda. Fold cocoa mixture into second basin.
  6. Add half of Pistachio Paste (122 grams) to third bowl, folding until combined. Spoon batters into prepared pans, smoothing tops with an showtime spatula.
  7. Broil until a wooden selection inserted in center comes out clean, 20 to 25 minutes. Allow cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  8. Place strawberry cake layer on a block plate. Pipe a edge of buttercream around border of strawberry layer. Spread remaining ½ cup (160 grams) strawberry preserves inside buttercream border. Place chocolate cake layer on top of preserves, and pipe a border of buttercream around border.
  9. In a small bowl, stir together ½ cup (120 grams) Vanilla Buttercream and remaining Pistachio Paste; spread ½ cup of mixture within buttercream border on chocolate layer. Top with pistachio cake layer. Spread remaining Vanilla Buttercream on elevation and lightly on sides of cake. Garnish with pistachios and freeze-stale strawberries, if desired.

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Pistachio Paste

  • two cups (264 grams) roasted pistachios
  • 2 tablespoons (42 grams) honey
  • ¼ cup (sixty grams) h2o
  1. In a java or spice grinder, grind pistachios to a fine powder.
  2. In a small bowl, stir together pistachio powder and love. Add ¼ loving cup (lx grams) water, 1 tablespoon (15 grams) at a time, until mixture reaches a peanut butter consistency. Store in an closed container at room temperature until gear up to use, up to ane week.

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Vanilla Buttercream

  • 1½ cups (340 grams) unsalted butter, softened
  • two teaspoons (8 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher common salt
  • 9 cups (1,080 grams) confectioners' carbohydrate
  • 6 tablespoons (ninety grams) whole milk
  1. In the basin of a stand mixer fitted with the paddle attachment, beat butter at medium speed until flossy. Shell in vanilla and salt. Reduce mixer speed to low, and gradually add confectioners' sugar. Increase mixer speed to medium, and crush until smoothen. Beat in milk, ane tablespoon (15 grams) at a fourth dimension, until frosting reaches a spreadable consistency.

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