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Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake

  • Author: Amelia
  • Total Time: 2 hours 50 minutes (including chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (if substituting flour with gluten-free blend)

Description

The Pistachio Mascarpone Layer Cake is a sophisticated and elegant dessert combining a nutty pistachio sponge with a rich yet fresh mascarpone cream. Its vibrant green layers and creamy texture make it a stunning centerpiece for any occasion. Light but satisfying, this cake offers an irresistible balance of flavors ideal for celebrations or simply indulging in a special treat.

Ingredients

Scale

Pistachio Sponge

  • 1 cup unsalted ground pistachios (finely ground)
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free adaptation)
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Optional: green food coloring for more vibrant color

Mascarpone Filling and Frosting

  • 1 cup mascarpone cheese, chilled
  • 3/4 cup heavy cream, chilled
  • 1/2 cup powdered sugar

Garnish (Optional)

  • Chopped pistachios
  • Edible flowers
  • Powdered sugar for dusting

Instructions

  1. Prepare the pistachio sponge: Preheat your oven to 350°F (175°C) and grease your cake pans. In a bowl, combine ground pistachios, flour, and sugar. In a separate large bowl, whisk eggs and melted butter together until light and fluffy. Carefully fold the dry ingredients into the wet ingredients, maintaining as much air as possible to keep the batter light. Add vanilla extract and, if using, a few drops of green food coloring. Pour the batter evenly into the prepared pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
  2. Make the mascarpone filling: While the sponge layers cool, whip the mascarpone cheese together with powdered sugar until smooth and creamy. In another chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture to create a light, airy filling and frosting.
  3. Assemble the cake layers: Once the sponge layers have fully cooled, trim the tops if necessary to ensure even, flat layers. Spread a generous layer of mascarpone cream between each sponge layer. Stack the layers carefully to maintain an even cake. Use the remaining mascarpone frosting to coat the entire outside of the cake smoothly.
  4. Garnish and chill: Decorate the cake with chopped pistachios, edible flowers, or a dusting of powdered sugar as desired. Refrigerate the cake for at least two hours, or overnight if possible, to allow the flavors to meld and the frosting to set firmly before serving.

Notes

  • Use fresh pistachios for the best flavor; avoid pre-ground nut flours that may be stale.
  • Do not overmix the batter; gently fold ingredients to keep the sponge light and fluffy.
  • Keep mascarpone cold to help it whip more easily and smoothly.
  • Use a ruler or guide to layer the cake evenly for a polished presentation.
  • Let the cake rest refrigerated for several hours or overnight to enhance flavor and texture before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 70 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 85 mg

Keywords: pistachio cake, mascarpone cake, layer cake, nutty dessert, elegant cake, creamy frosting, gluten-free cake option

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