Description
A rich and creamy pistachio mascarpone layer cake with a delightful flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pistachio paste
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup crushed pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the pistachio paste and mix until combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the vanilla extract, baking powder, and salt. Mix until smooth.
- Gradually add the flour, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Fold in the mascarpone cheese until combined.
- Once the cakes are cool, layer them with mascarpone cream in between.
- Frost the top and sides of the cake with the remaining mascarpone cream.
- Garnish with crushed pistachios before serving.
Notes
- Store the cake in the refrigerator if not consumed immediately.
- This cake can be made a day in advance for better flavor.
- Adjust the sweetness by varying the amount of powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pistachio Mascarpone Layer Cake, layer cake, dessert, mascarpone