Print

Pistachio Mascarpone Layer Cake

Print Recipe

This soft and creamy cake blends nutty pistachios with rich mascarpone cream, making it a perfect treat for birthdays or a calm weekend dessert.

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 for extra nutty aroma)
  • 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 the sides and top)
  • Optional: white chocolate shavings or edible gold leaf for decoration

Instructions

  1. Add the pistachios to a food processor and pulse until finely ground (do not over-process or it’ll turn into paste).
  2. Combine the ground pistachios with flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, mixing well after each addition.
  5. Pour in milk, oil, vanilla, and almond extract. Mix gently.
  6. Fold in the dry ingredients (flour-pistachio mixture) until just combined.
  7. Divide batter into 3 equal parts and pour into greased 8-inch round pans lined with parchment paper.
  8. Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick comes out clean. Let layers cool completely on a wire rack.
  9. In a chilled bowl, whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue beating until smooth and thick (don’t overmix). Refrigerate until ready to use.
  10. Place the first cake layer on your serving plate. Spread a generous layer of mascarpone cream. Repeat with remaining layers. Frost the top and sides with the rest of the cream. Press chopped pistachios onto the sides and sprinkle over the top.
  11. Refrigerate the cake for at least 2 hours before slicing. This helps the flavors meld and the cream to firm up beautifully.

Notes

Use cold mascarpone and a chilled bowl for firmer whipped cream. Don’t over-process pistachios or they turn into paste.

Nutrition

Keywords: cake, dessert, pistachio, mascarpone, birthday cake, layered cake

Find it online: https://surgerecipes.com/pistachio-mascarpone-layer-cake/

×