Description
A stunning and elegant cake made with moist pistachio sponge layers filled and frosted with a silky mascarpone cream. Each bite combines nutty richness with creamy lightness, topped generously with chopped pistachios for crunch and beauty. Perfect for celebrations or special occasions.
Ingredients
Scale
- 1 cup (130g) shelled pistachios (unsalted)
- 1 ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) whole milk
- ¼ cup (60ml) vegetable oil
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional for extra nutty aroma)
- 1 ½ cups (350g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream
- ⅓ cup (40g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (70g) chopped pistachios (for the sides and top)
- Optional: white chocolate shavings or edible gold leaf for decoration
Instructions
- Add the pistachios to a food processor and pulse until finely ground (do not over-process or it’ll turn into paste). Combine the ground pistachios with flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition. Pour in milk, oil, vanilla, and almond extract. Mix gently. Fold in the dry ingredients (flour-pistachio mixture) until just combined.
- Divide batter into 3 equal parts and pour into greased 8-inch round pans lined with parchment paper. Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick comes out clean. Let layers cool completely on a wire rack.
- In a chilled bowl, whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue beating until smooth and thick (don’t overmix). Refrigerate until ready to use.
- Place the first cake layer on your serving plate. Spread a generous layer of mascarpone cream. Repeat with remaining layers. Frost the top and sides with the rest of the cream. Press chopped pistachios onto the sides and sprinkle over the top.
- Refrigerate the cake for at least 2 hours before slicing. This helps the flavors meld and the cream to firm up beautifully.
Notes
- Ensure the mascarpone cheese is cold for better whipping.
- Chilling the cake before serving enhances the flavors.
- Optional decorations can add a touch of elegance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg