Ingredients
For the Cherry Cake:6 oz (1 cup) marschino cherries
10½ oz (1½ cups) granulated sugar
10½ oz (3 cups) sifted cake flour (measured after sifting)
1 tbsp + 1 tsp baking powder
¾ tsp salt
6 egg yolks
1 cup milk
1½ tsp cherry extract (or more to taste)
2 tsp vanilla extract
6 oz unsalted butter, at room temperature
Pink food coloring (I used Americolor Soft Pink)
For the Buttercream:
12 egg whites
18⅔ oz (2⅔ cups) granulated sugar
1 lb 5 oz unsalted butter, soft but still cool
1½ tbsp vanilla paste or 2 tbsp vanilla extract
¼ tsp salt
4.75 oz (1 cup) shelled pistachios
Green and yellow food coloring (I used Americolor Leaf Green and Lemon Yellow)
Pink food coloring (I used Americolor Soft Pink)
See more here
