Marie-Antoinette Cake

By vealam

Ingredients

• 4 eggs, room temperature
• 2 cups Granulated Sugar
• 1 cup Milk
• 1 cup Vegetable Oil
• 1/4 cup Lime Juice, preferably freshly squeezed
• 1 teaspoon Vanilla Extract
• 1 teaspoon Rose Extract
• 2 1/2 cups Gluten-Free Flour blend (I used King Arthur’s)
• 1/2 teaspoon Kosher Salt
• 1 tablespoon Baking Powder
• Optional: Pink food coloring (I used Wilton Rose 1/4 teaspoon to achieve the pink tone of this cake)
• 3/4 cups Raw Pistachios*
• 4 tablespoons Unsalted Butter
• 1/2 cup Superfine Sugar
• 3/4 cups Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 1 1/2 cups heavy whipping cream
• 1 1/2 tablespoons sugar
• 1 teaspoons vanilla
• Pink food coloring

Details

Servings 16
Adapted from boulderlocavore.com

Preparation

Step 1

Instructions for the Rose Cake:
Preheat the oven to 350 degrees. Prepare the 6-inch cake pans by cutting a circle of parchment paper to line the bottom (place the cake pan on the parchment paper, trace around it with a pencil and cut out). Using a stiff pastry brush, brush a light coat of softened butter on the pan bottom, insert parchment circle, smooth out wrinkles or bubbles. Brush a light coat of butter over the parchment and on the pan sides. Place a small amount of gluten-free flour in the pan; swirl it around to coat the bottom and sides of the pan. Turn upside down and tap pan to release any excess flour.
In the bowl of a standing mixer combine the eggs and sugar. Beat on medium-low for 2-3 minutes until mixture is thick and creamy.
While the eggs and sugar are beating, in a separate medium mixing bowl combine the milk, oil, lime juice, vanilla and rose extracts.
In a second medium mixing bowl, combine the flour, salt and baking powder. Stir to fully incorporate.
Continue running the mixer at medium speed. Alternate adding the wet ingredient mixture and flour mixture into the mixing bowl with the eggs and sugar until fully combined.
If desired add food coloring and mix to fully combine.
Evenly fill the prepared cake pans and place in the preheated oven for 25-30 minutes until the top of the cake has risen and bounces back when lightly pressed. Remove from the oven and place pans on a cooling rack for 15 minutes.
After cooling in the pan for 15 minutes, run a knife along the inside of the cake pan and gently invert the cake layers onto a cooling rack; remove the parchment paper and allow to cool fully (important for gluten-free cakes to retain their structure).

Instructions for Pistachio Cream:
In the bowl of a food processor, process the pistachio nuts until they are granulated and beginning to stick together. Add the butter and sugar. Pulse to fully combine.
In a chilled bowl of free standing mixer with whisk attachment, combine the heavy whipping cream and vanilla. Beat until stiff peaks form.
Fold the pistachio-butter into the whipped cream until it is fully mixed together.

Instructions for Whipped Cream Frosting:
In the chilled bowl of a standing mixer with whisk attachment combine the heavy whipping cream, sugar and vanilla.
Beat on low speed to combine the ingredients. Add a very small amount of food coloring to create a pale pink color (if desired). Increase speed to high and beat until stiff peaks form.

Assembling the cake:
Level all four layers of the cake so they are flat on top. Place the bottom layer on a cardboard cake round or serving platter.
Divide the Pistachio Cream into third. Spread one third onto the top of the bottom layer. Add the second cake layer and repeat with the second third of Pistachio Cream. Add the third cake layer and repeat with the final third of Pistachio Cream. Place the fourth cake layer on top.
Frost the cake with the Whipped Cream Frosting. Serve immediately. Cake can be refrigerated for a short time before serving however the whipped cream frosting is best served shortly after frosting. Cake should not be left at room temperature.