Mini Pistachio layered Cakes

 

For the Cake:

• All purpose flour - 1cup
• Unsalted butter- 1 sticks
• Pistachio powder -1tsp
• Sugar-1/2 cup
• Eggs-2
• Buttermilk-2tbsp
• Baking powder-1 tsp
• Vanilla Essence- 1tsp
• Salt a pinch

For the cheese Frosting:-

• Cream cheese "Philadelphia" - 1/2 cup
• Butter- 1/4cup
• Powdered sugar -1 cup
• Pistachio powder- 2tbsp
• Vanilla essence -1tsp
• Food color( turquoise , teal food gel) - 1 or 2drops

 

Method:

🌲Preheat the oven to 350F.
🌲Place a baking paper on a oven size tray pan and set aside.
🌲In a large bowl, whip together the butter and sugar until it becomes a white fluffy.
🌲Then add egg , flour, salt, pistachio powder , buttermilk and vanilla essence on a high speed until smooth and creamy.
🌲Pour the batter into the tray pan and make smooth. Bake for 20 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. 
🌲Remove from the oven and allow the cake base to cool in the pan set on a wire rack. Cool completely.
🌲 After the cake is completely cooled,  cut into small square or rectangle shape . Set aside.
To prepare frosting:-
🌲In a large bowl whisk  the butter and powdered sugar.
🌲Now add cream cheese into it. Mix the mixtures carefully and transfer into a pastry bag.
🌲Pipe cheese frosting over a layer of cake, top with another layer of cake, followed by the last (top ) layer of cheese frosting. 


🌲Refrigerate at least one hour before serving.
🌲Enjoy!