Butterscotch Pudding Pistachio Cake

Directions

1. Filling & Frosting
2. Make the butterscotch pudding: In a medium saucepan, whisk the corn starch, a pinch of salt, and brown sugar together. In a separate bowl, whisk together 680ml milk, egg yolks, and 5ml vanilla. Then slowly drizzle into the sauce pan while whisking until there are no lumps. Cook the mixture over medium heat, while whisking until it begins to bubble and thick (8-10 min total). Once it reaches the desired consistency, pull it off the heat and whisk in 50g cold butter. Transfer into a bowl, covering with plastic wrap on the surface until cooled. Chill the pudding in the fridge for several hours or overnight before use. You may need to whisk the mixture so it’s smooth before using.
3. Make the ermine frosting: For the pudding base, whisk together your granulated sugar, and flour. Slowly add in 300ml milk while whisking. Cook the mixture on medium high, while stirring. Once it’s simmering and reaches a pudding-like texture, cook for another 90 sec. It should have the consistency of a thick pudding. Transfer the mixture to a bowl, covering with plastic wrap on the surface and let cool.
4. To make the frosting, add 340g softened butter to the bowl of a stand mixer and mix on high until it’s light and fluffy. Then, on medium speed, slowly add your frosting base a little at a time. Add in 10ml vanilla and salt and mix on medium high until the frosting is creamy.

1. Vanilla Cake
2. To bake the cake, prep 3 6-inch (or 2 8-inch) cake pans with butter and parchment. Preheat your oven to 325F.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Add your eggs and sugar to the bowl of a stand mixer with the whisk attachment and mix on medium high until they reach the ribbon stage. Then add your oil, vanilla, and sour cream and mix on medium until thoroughly combined.
5. Turn the mixer to medium-low and alternate adding your dry ingredients and buttermilk to the batter in 5 additions, starting and ending with the dry. Continue mixing on medium until just combined, scraping down the bowl as needed.
6. Divide the batter evenly between the prepared pans and bake for ~30-35 min, or until a skewer comes out clean. Turn the cakes over on to a wire rack and cool completely.
7. To assemble the cake, use a serrated knife to remove any doming. Start with one layer of cake. Scoop your frosting into a piping bag and cover the top with a thing layer of frosting. Then, pipe a border along the edges to create a dam. Fill the middle of the dam with your cooled butterscotch pudding and 1/2 of the chopped pistachios. Add your second cake layer and repeat. Then add the final cake layer. Evenly cover the top and sides with frosting and smooth it over. You can also add dollops of leftover butterscotch pudding and swirl it over the cake.
8. Slice and enjoy!