Name: Pistachio Mascarpone Layer Cake: A Dreamy Delight Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 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

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Introduction

This Pistachio Mascarpone Layer Cake is a dreamy delight perfect for special occasions or whenever you crave a nutty, creamy treat. Layers of moist pistachio cake are filled and frosted with luscious mascarpone cream, then adorned with crunchy pistachios for added texture and flavor.

The image shows a three-layer pistachio cake with each layer separated by a thick, creamy, pale yellow filling that looks smooth and rich. The cake layers are greenish with visible small pieces of chopped nuts embedded inside, giving them a textured look. The top layer is covered with a light green frosting and generously topped with a chunky mix of whole and chopped pistachios, creating a rough, uneven surface. The cake slice sits on a golden board, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Add the pistachios to a food processor and pulse until finely ground, being careful not to over-process or it will turn into a paste. Combine the ground pistachios with flour, baking powder, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Pour in milk, vegetable oil, vanilla extract, and almond extract, mixing gently.
Step 3: Fold the dry ingredients (pistachio-flour mixture) into the wet mixture until just combined, taking care not to overmix.
Step 4: Divide the batter evenly into three greased 8-inch round pans lined with parchment paper. Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely on a wire rack.
Step 5: In a chilled bowl, whip the heavy cream until soft peaks form. Add mascarpone cheese, powdered sugar, and vanilla extract. Continue whipping until the mixture is smooth and thick, but do not overmix. Refrigerate until ready to use.
Step 6: Place the first cake layer on your serving plate. Spread a generous layer of mascarpone cream over it. Repeat with the remaining layers. Use the remaining cream to frost the top and sides of the cake.
Step 7: Press the chopped pistachios evenly onto the sides of the cake and sprinkle over the top. Decorate optionally with white chocolate shavings or edible gold leaf.
Step 8: Refrigerate the assembled cake for at least 2 hours before slicing to allow the flavors to meld and the cream to firm up beautifully.

Tips & Variations

For a more intense pistachio flavor, toast the shelled pistachios lightly before grinding.
To make this cake gluten-free, substitute all-purpose flour with a gluten-free baking blend.
Use edible gold leaf sparingly for an elegant and festive touch.
If you don’t have a food processor, finely chop the pistachios by hand for a coarser texture.

Storage

Store the cake refrigerated in an airtight container for up to 3 days. Keep it chilled to maintain the texture of the mascarpone cream. When ready to serve, bring the cake to room temperature for about 20 minutes for the best flavor and softness. Avoid freezing, as the cream may separate upon thawing.

How to Serve

A close-up of a multi-layered pistachio cake slice showing three thick layers of green pistachio sponge, each separated by creamy pale yellow filling with small nut pieces. The top layer is covered with a smooth pale green frosting generously sprinkled with whole and chopped pistachios in shades of green and brown. The cake rests on a shiny gold surface with another bowl of chopped pistachios blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble the cake a day ahead and refrigerate it overnight. This actually enhances the flavors and gives the cream time to set perfectly.

Can I substitute mascarpone with cream cheese?

You can substitute cream cheese for mascarpone, but the texture and flavor will be slightly tangier and less creamy. If using cream cheese, soften it well before mixing and consider adding a little heavy cream to achieve a smoother consistency.