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Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake: Your Celebration Showstopper

Pistachio Mascarpone Layer Cake is a stunning dessert that combines rich, nutty sponge with creamy frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: International
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pistachios Can substitute with almonds.
  • 2 cups All-purpose flour Use gluten-free flour for variation.
  • 2 teaspoons Baking powder Ensure freshness.
  • 1 teaspoon Salt Kosher salt recommended.
  • 1 cup Unsalted butter Soften before use.
  • 1.5 cups Granulated sugar Coconut sugar can be an alternative.
  • 4 large Eggs For a vegan option, use flax eggs.
  • 1 cup Whole milk Almond milk as non-dairy substitute.
  • 0.5 cup Vegetable oil Any neutral oil works.
  • 1 teaspoon Vanilla extract Almond extract can enhance flavor.
For the Frosting
  • 1 cup Heavy cream Use coconut cream for a dairy-free version.
  • 2 cups Powdered sugar Can substitute with a stevia blend.
  • 16 ounces Mascarpone cheese Cream cheese can be used if necessary.
For Decoration
  • 0.5 cup Chopped pistachios Can use walnuts or almonds for variety.

Equipment

  • Oven
  • Food processor
  • Mixer
  • Mixing bowl
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 175°C (350°F). In a food processor, pulse shelled pistachios until finely ground. Measure after grinding.
  2. Combine the ground pistachios, all-purpose flour, baking powder, and salt in a mixing bowl. Whisk together and set aside.
  3. Beat softened butter and granulated sugar until light and fluffy for about 3 minutes.
  4. Add eggs one at a time, mixing well after each. Stir in milk, vegetable oil, and vanilla extract.
  5. Fold the dry ingredients into the wet ingredients carefully.
  6. Grease three 8-inch round cake pans, distribute the batter evenly, and bake for 22-25 minutes.
  7. When baked, transfer to a wire rack to cool completely before frosting.
Frosting and Assembly
  1. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually incorporate mascarpone, powdered sugar, and vanilla extract.
  2. Once the cake layers are cooled, place one layer on a plate, add frosting, then repeat with the second layer.
  3. Top with the third layer and frost the top and sides of the cake with remaining crema.
  4. Decorate with chopped pistachios and refrigerate for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld.

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