Description
This Pistachio Mascarpone Layer Cake is a decadent, nutty dessert featuring moist pistachio-flavored cake layers paired with a rich and creamy mascarpone frosting. Enhanced with vanilla and almond extracts, and garnished with chopped pistachios and optional white chocolate or edible gold leaf, this cake is perfect for special occasions or an elegant 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
- 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 pistachios in a food processor until they are finely ground but not turned into paste. In a separate bowl, mix the ground pistachios with the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Mix the Batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Then, incorporate the whole milk, vegetable oil, vanilla extract, and almond extract, mixing just until combined.
- Combine Wet and Dry Ingredients: Gently fold the dry pistachio-flour mixture into the wet ingredients. Take care not to overmix in order to maintain a tender cake texture.
- Bake the Cake Layers: Evenly divide the batter among three greased and parchment-lined 8-inch round cake pans. 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 the oven and allow the cakes to cool completely on a wire rack.
- Prepare the Mascarpone Cream: Using a chilled bowl, whip the heavy cream until soft peaks form. Add the cold mascarpone cheese, powdered sugar, and vanilla extract, and beat until the frosting is smooth and thick, taking care not to overmix. Refrigerate the mascarpone cream until you are ready to assemble the cake.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of the mascarpone cream over the top. Repeat this with the remaining layers, stacking and frosting each one. Finally, cover the top and sides of the cake with the remaining mascarpone cream.
- Decorate the Cake: Press the chopped pistachios onto the sides of the cake and sprinkle over the top. Optionally, add white chocolate shavings or edible gold leaf for an elegant finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours before slicing to allow the flavors to meld and the cream to firm up, resulting in a perfect texture for serving.
Notes
- Ensure the eggs are at room temperature to help the batter mix evenly and produce a lighter cake.
- Do not over-process the pistachios; they should be finely chopped but not pasty for optimal texture.
- Be gentle when folding the dry ingredients to avoid a dense cake.
- Chilling the mascarpone cream bowl helps achieve a better whipped cream consistency.
- Refrigerating the cake before serving is crucial for clean slicing and ideal flavor melding.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: pistachio cake, mascarpone cake, layered dessert, nutty cake, mascarpone frosting, Italian dessert, elegant cake
