Description
Heavenly pistachio cream cake merges Italian pastry traditions with rich, nutty flavors. Silky layers of creamy pistachio and delicate sponge promise a luxurious dessert you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup pistachio paste or ground pistachios
- 1/2 cup whole milk
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1 teaspoon vanilla extract
- Green food coloring (optional)
Instructions
- Heat oven to 350F and prepare two 8-inch round cake pans with butter and flour coating.
- Combine dry ingredients like flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute evenly.
- Using an electric mixer, cream butter and sugar until fluffy and pale, creating a smooth base.
- Incorporate eggs individually into butter mixture, mixing after each addition, then blend in vanilla extract.
- Fold pistachio paste into batter, creating a uniform green-tinged mixture.
- Gradually add flour mixture and milk, alternating between each, stirring until batter becomes silky and well-integrated.
- Distribute batter evenly between prepared cake pans, ensuring smooth surface.
- Bake for 25-30 minutes until cake springs back when touched and edges slightly pull away from pan sides.
- Remove from oven and allow cakes to cool completely on wire rack.
- Prepare cream filling by whipping heavy cream with powdered sugar and pistachio paste until stiff, glossy peaks form.
- Once cooled, carefully layer cakes with pistachio cream, spreading filling between cake layers.
- Optional: Frost top and sides of cake with remaining pistachio cream for elegant presentation.
Notes
- Use room temperature ingredients to ensure smooth batter and even mixing.
- Toast pistachios lightly before grinding to enhance their nutty flavor and release natural oils.
- Substitute almond milk or oat milk for dairy-free version, keeping same liquid measurements.
- Check cake doneness by inserting toothpick – it should come out clean with minimal crumbs.
- Refrigerate cake if not serving immediately to maintain cream filling’s stability.
- Reduce sugar by 25% for less sweet version without compromising texture.
- Fold cream gently to maintain its light, airy texture and prevent deflating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 321
- Sugar: 14 g
- Sodium: 112 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 75 mg