Description
A soft, moist pistachio-flavored sponge cake layered with creamy mascarpone pistachio filling and topped with a glossy pistachio ganache. Elegant and nutty, perfect for special occasions.
Ingredients
- 1½ cups flour
- 1 cup finely ground pistachios
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup yogurt or sour cream
- ½ cup milk
- Optional: 1–2 drops green food coloring
- 200 g mascarpone or labneh cheese
- 1 cup cold heavy cream
- ¼ cup powdered sugar
- 2 tablespoons pistachio paste or pistachio cream
- 1 teaspoon vanilla extract
- 150 g white chocolate
- ½ cup cream
- 1 tablespoon pistachio cream or paste
- Optional: 1 drop green food coloring
- Chopped pistachios (for decoration)
- Piping decorations (optional)
- White chocolate chips (optional)
Instructions
- Preheat the oven to 340°F (170°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Mix in yogurt and milk until combined. Add food coloring if using.
- Gently fold in the dry ingredients until smooth.
- Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.
- To make the pistachio cream, whip cold cream until fluffy. In another bowl, mix mascarpone, powdered sugar, vanilla, and pistachio paste until smooth. Fold in whipped cream.
- To prepare the ganache, heat cream until hot (not boiling), pour over chopped white chocolate, and let sit 1 minute. Stir until smooth, then mix in pistachio paste and optional coloring.
- Slice each cake horizontally to create 4 layers. Spread pistachio cream between each layer.
- Cover cake with a thin layer of cream and chill for 30 minutes.
- Pour ganache over chilled cake, letting it drip down sides. Decorate with chopped pistachios and piped cream as desired.
Notes
- Use unsalted, shelled pistachios for the best flavor and color.
- You can substitute mascarpone with labneh or full-fat cream cheese.
- Make cake layers ahead and store refrigerated for convenience.
- Chill the cake before pouring ganache for a clean drip effect.
- Let the cake sit at room temperature 15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
