Today marks four years of Food in my Beard. If you want lists and reminiscing, you can look at some of my about me posts, or wait till the huge 5-year blowout next year. This year however is a quiet one. A modest pistachio birthday cake. Another year older, another year stronger. As I ate this cake with some close friends this Saturday, I felt proud of what this site has become. I also felt proud that I wrote a cake recipe that worked! Something I could never imagine 4 years ago.
I have pistachio butter at work, but if you don't work at an ice cream factory, you could easily make some with pistachios and a food processor.
A silky batter. The idea is that the whipped egg whites counter-balance the dense pistachio butter.
I ended up doing this half on the stovetop, and half in the oven, once I realized there was no way I could flip this thing.
I placed the first one onto my pizza peel right out of the oven and it stuck on there real bad and broke as I was trying to get it off. No worries though, I made plenty of batter.
This is my trying to fix a broken buttercream. More on that later.
The candies on top are actually little candy coated pistachios that taste like pistachio flavored nerds!
Happy Birthday Food in my Beard!
This is the first pastry recipe that I have actually written myself and I'm really proud that it came out! I combined aspects of some of my favorite cake and pancake recipes, and used whipped egg whites to counter-balance the super dense pistachio butter. Yes the technique of half stovetop half oven might be kinda weird, but I made this change after I realized that I would be unable to flip these huge pancakes.
This makes 4 monster pancakes. Enough to have one f-up and still salvage 3 for a nice cake. I made the pancakes in a 10 inch non-stick and put about 3 ladles of batter into each one. basically ¼ of the whole amount of batter.
4 cups of flour
4 cups of milk
3 sticks of butter
6 large eggs
1 ½ cups sugar
3 teaspoons of salt
3 teaspoons of baking powder
2 teaspoons of baking soda
about 1 cup of pistachio butter (make it in your food processor)
Separate 3 of the eggs. set aside the 3 egg whites. Mix the 3 whole eggs and 3 yolks with the sugar and butter and beat well. Next add the milk and pistachio butter and mix well. In a separate bowl, mix the dry ingredients. In a cold bowl, beat the egg whites to stiff peaks. slowly mix the dry ingredients with the wet ingredients until well combined. Finally fold in the whipped egg whites to lighten the mixture. Do this in 3 batches, each time folding gently until you see no more streaks of white.
In a non stick pan with some butter on medium, pour in a quarter of your batter. Give it about 5 minutes on the stovetop, then put it in a 500 degree oven for about 5-10 minutes until the top looks fully cooked. Put it back onto the stovetop and finish cooking before flipping it out onto a cooling rack.
Frost with a nice dark chocolate buttercream. I have no idea what was in mine, I started with one from a very popular food blog and this is the third recipe I have been not happy with from it! The buttercream broke and I tried heating it to save it but it wouldn't come together. Then I started running around my house trying to get any natural emulsifier into the frosting. Finally i pulled it together with a sprinkle of gelatin, some melted chocolate, and an aggressive mixing with a stick blender.
Thank you thank you thank you all for reading! To everyone who has ever commented, reached out to me via email, met me on the street, come to a party, or cooked one of my recipes, you are why I do it! Thank you