Pistachio Mascarpone Layer Cake
A delightful dessert combining rich pistachio flavors with creamy mascarpone cheese, perfect for special occasions.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
Frosting Ingredients
- 1.5 cups mascarpone cheese
- 0.5 cups heavy cream
- 0.25 cups powdered sugar
- Extra chopped pistachios for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Frosting
- In another bowl, whip mascarpone cheese, heavy cream, and powdered sugar until soft peaks form.
- Place one cake layer on a serving platter, spread some mascarpone cream on top, then add the second cake layer.
- Frost the top and sides of the cake with the remaining cream.
- Garnish with extra chopped pistachios.
Serving
- Slice the cake into even pieces and place them on individual plates.
- Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence.
Notes
Make sure all your ingredients are at room temperature before starting for best results. Be careful not to over-mix the batter, and don’t over-whip the mascarpone cream. You can add layers of fruit for added freshness.