Description
A refined, nut-forward layer cake with tender pistachio sponge and a cloud-like mascarpone filling. Each tier gets frosted, rolled in chopped pistachios, and chilled so slices hold their shape. Elegant, festive, and lovely for special occasions.
Ingredients
Scale
- 1 cup (130 g) shelled unsalted pistachios
- 1 ½ cups (190 g) plain all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs (room temperature)
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 ½ cups (350 g) mascarpone cheese, chilled
- 1 cup (240 ml) heavy cream, cold
- ⅓ cup (40 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup (70 g) chopped pistachios, for coating and garnish
- Optional: white chocolate curls or edible gold leaf for finishing
Instructions
- Pulse the pistachios in a food processor until they form a fine meal — stop before they release oil. In a bowl, mix the pistachio meal with the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture lightens in color and becomes fluffy (about 3 minutes). Beat in the eggs one at a time, making sure each is incorporated before adding the next.
- Add the milk, oil, vanilla, and almond extract (if using) into the bowl and mix until just combined. Fold the dry pistachio–flour mixture into the wet ingredients with a gentle hand; stop as soon as no streaks of flour remain.
- Divide the batter evenly among three 8-inch (20 cm) round pans lined with parchment and lightly greased. Bake in a preheated oven at 175°C (350°F) for 22–25 minutes, or until a skewer inserted into the center comes out clean. Let the layers cool completely on a wire rack.
- While the layers cool, chill a mixing bowl and beat the heavy cream to soft peaks. In a separate bowl, beat the cold mascarpone with the confectioners’ sugar and vanilla until smooth. Fold the whipped cream into the mascarpone gently until light and airy — avoid overbeating.
- Place the first cake layer on your serving plate and spread a generous portion of the mascarpone cream. Stack the next layer and repeat. Apply a thin crumb coat around the outside, chill briefly to set, then finish frosting the top and sides with the remaining cream.
- Press the chopped pistachios onto the sides of the cake and sprinkle some over the top. Add white chocolate shavings or a touch of edible gold if you’d like extra flair.
- Refrigerate the assembled cake for at least 2 hours before slicing so the cream firms and the flavors marry.
Notes
- Keep mascarpone and cream very cold — this helps the filling whip up light and stable.
- Don’t over-process the pistachios or they’ll turn oily and affect the crumb.
- Chill between steps (after crumb coat) for neater frosting work.
- For cleaner slices, run your knife under hot water, dry it, then cut; repeat between cuts.
- You can freeze unfrosted layers wrapped tightly; thaw in the fridge before assembling.
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