Pistachio Mascarpone Layer Cake for Special Occasions
A dreamy Pistachio Mascarpone Layer Cake made with tender pistachio sponge, silky mascarpone cream, and a light whipped topping. A stunning dessert for special occasions.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours (including chilling)
- Yield: 12 servings
Ingredients
For the cake:
1 cup shelled pistachios
1¾ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
4 large eggs, separated
1 cup granulated sugar (¾ cup + ¼ cup)
½ cup whole milk
½ cup neutral oil
1 teaspoon vanilla extract
For the mascarpone filling:
8 oz mascarpone cheese
1½ cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
For the topping:
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
Optional garnish:
Chopped pistachios
Edible flowers
White chocolate curls
Instructions
-
Preheat oven to 325°F. Grease and line three 8-inch pans with parchment.
-
Pulse pistachios into a fine meal. Sift together cake flour, baking powder, salt. Add pistachios.
-
Beat egg yolks with ¾ cup sugar until pale. Stir in milk, oil, vanilla. Fold in dry ingredients.
-
Beat egg whites until soft peaks form. Add ¼ cup sugar and beat to stiff peaks. Fold into batter.
-
Divide into pans. Bake 20–25 minutes. Cool completely.
-
Beat cream to soft peaks. In another bowl, mix mascarpone, powdered sugar, and vanilla. Fold together. Chill filling.
-
Beat cream, powdered sugar, and vanilla for topping.
-
Assemble cake with filling between layers. Frost with whipped topping. Garnish and chill before serving.
Notes
Toast pistachios for extra flavor. Chill cake before slicing for clean layers.