Description
A dreamy delight featuring rich mascarpone cream and nutty pistachios, perfect for any occasion.
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)
- 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 decoration)
- Optional: white chocolate shavings or edible gold leaf for decoration
Instructions
- Add the pistachios to a food processor and pulse until finely ground.
- In a bowl, combine the ground pistachios with flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each.
- Pour in milk, vegetable oil, vanilla extract, and almond extract. Mix gently until combined.
- Fold in the dry ingredients until just mixed.
- Divide the batter into 3 equal parts and pour into greased 8-inch round pans lined with parchment paper.
- Bake in a preheated oven at 175°C (350°F) for 22–25 minutes or until a toothpick comes out clean.
- Let the layers cool completely on a wire rack.
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add mascarpone, powdered sugar, and vanilla, continuing to beat until smooth and thick. Do not overmix.
- Refrigerate the cream until ready to use.
- Take the first cake layer, spread a layer of mascarpone cream on top.
- Repeat with remaining layers, frosting the top and sides with remaining cream.
- Press chopped pistachios onto sides and sprinkle on top for decoration.
- Refrigerate for at least 2 hours before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for about three days. Let sit at room temperature for 20 minutes before serving if too firm.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cake, pistachio, mascarpone, dessert, layered cake, celebrations