Description
This luscious Pistachio Cream Cake features layers of moist pistachio-infused cake filled with a rich mascarpone pistachio cream and topped with fluffy whipped cream. Perfect for special occasions or as an elegant dessert, it combines nutty flavors with creamy textures for a delightful treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk
- 1/2 cup finely ground pistachios (unsalted)
Pistachio Cream Filling
- 1 cup heavy cream
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to ensure the cakes release easily.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate eggs one at a time, beating thoroughly after each addition to blend well, then mix in the vanilla extract for fragrance.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and finely ground pistachios to evenly distribute leaveners and nuts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture alternately with the milk, starting and ending with the dry ingredients; mix until just smooth without overmixing.
- Bake the Cake Layers: Divide the cake batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely, which prevents soggy layers when assembling.
- Prepare Pistachio Cream Filling: In a medium bowl, beat together the heavy cream, mascarpone (or cream cheese), powdered sugar, and pistachio paste until the mixture is smooth and possesses a thick consistency suitable for spreading.
- Make Whipped Cream Topping: Using a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, ensuring the topping holds shape on the cake.
- Assemble the Cake: Place one cooled cake layer on a serving platter and evenly spread the pistachio cream filling over the top.
- Layer Cakes: Place the second cake layer on top and press down gently to secure the layers without compressing them excessively.
- Frost the Cake: Cover the top and sides of the assembled cake with the prepared whipped cream topping, smoothing it with an offset spatula or knife.
- Garnish: Decorate the cake with chopped or whole pistachios for added texture and visual appeal.
Notes
- Ensure all ingredients are at room temperature for the best mixing results and final texture.
- Use unsalted pistachios to control the salt level in the cake and filling.
- Pistachio paste can be homemade by grinding pistachios with a bit of sugar and oil or purchased from specialty stores.
- Chill the bowl and beaters before whipping cream to help achieve stiffer peaks.
- This cake is best enjoyed within 2 days when stored in the refrigerator due to its fresh cream components.
