Description
This Pistachio Mascarpone Layer Cake features moist pistachio-infused layers baked to perfection and filled with a luscious mascarpone and whipped cream frosting. Topped with chopped pistachios and optional white chocolate shavings or edible gold leaf, this elegant cake is perfect for celebrations or a refined dessert treat.
Ingredients
Scale
Dry Ingredients
- 1 cup shelled unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients and Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Mascarpone Cream
- 1 1/2 cups mascarpone cheese, cold
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- 1/2 cup chopped pistachios
- White chocolate shavings or edible gold leaf (optional)
Instructions
- Prepare the Pistachio Mixture: Process the shelled unsalted pistachios in a food processor until finely ground, taking care not to overprocess them into a paste. In a bowl, combine the ground pistachios with all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- Mix the Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, pour in the whole milk, vegetable oil, vanilla extract, and almond extract, and mix just until combined.
- Combine Wet and Dry Ingredients: Gently fold in the pistachio-flour dry mixture into the wet batter, being careful not to overmix to preserve cake tenderness.
- Bake the Cake Layers: Evenly divide the batter among three 8-inch round cake pans that have been greased and lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
- Prepare the Mascarpone Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, then beat gently until smooth, thick, and well combined. Avoid overmixing to prevent the cream from breaking. Refrigerate until ready to use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of mascarpone cream evenly over the surface. Repeat with the remaining layers, stacking and frosting each. Use the remaining mascarpone cream to cover the top and sides of the assembled cake completely.
- Decorate the Cake: Press the chopped pistachios onto the sides of the cake, then sprinkle some over the top. For an elegant finish, garnish with white chocolate shavings or edible gold leaf if desired.
- Chill Before Serving: Refrigerate the cake for at least 2 hours before slicing to let the flavors meld and to allow the mascarpone cream to firm up for clean slices and enhanced taste.
Notes
- Ensure the eggs are at room temperature before mixing to help the batter emulsify better.
- Be cautious not to overmix the batter after adding flour to maintain a tender crumb.
- Chilling the mascarpone cream bowl beforehand improves whipping results.
- Use parchment paper in pans to prevent sticking and make cake removal easier.
- Refrigerate the cake well before serving to ensure the mascarpone layers hold together nicely while slicing.
- The almond extract enhances the pistachio flavor but can be omitted if undesired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pistachio cake, mascarpone cake, layered cake, nut cake, Italian dessert, pistachio mascarpone cake, elegant cake recipe
