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Delicious Pistachio Mascarpone Layer Cake Recipe to Impress Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 69 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This Delicious Pistachio Mascarpone Layer Cake is a beautifully moist and flavorful dessert perfect for impressing guests. Featuring delicate layers of pistachio-infused cake combined with a creamy mascarpone frosting, this recipe provides an elegant balance of nutty richness and smooth texture, ideal for celebrations and special occasions.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 1 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup finely chopped pistachios

Mascarpone Frosting

  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pistachios for decoration

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate bowl, beat the unsalted butter with granulated sugar until the mixture is light and fluffy, indicating proper aeration for a tender crumb.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to maintain an emulsion, then stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with whole milk. Mix gently until just combined to avoid overworking the batter.
  6. Fold in Pistachios: Gently fold the finely chopped pistachios into the batter to evenly distribute the nutty flavor and texture.
  7. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare Mascarpone Frosting: In a mixing bowl, beat mascarpone cheese, heavy whipping cream, and powdered sugar until soft peaks form, then add vanilla extract and mix until combined, creating a rich and creamy frosting.
  9. Assemble Cake Layers: Place one cooled cake layer on a serving plate, spread a generous amount of mascarpone frosting on top, repeat with the second layer, and place the final layer on top.
  10. Frost and Decorate Cake: Use the remaining frosting to coat the top and sides of the cake evenly. Finish by sprinkling additional chopped pistachios over the cake for an attractive, nutty garnish.

Notes

  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Use room temperature eggs and butter for better batter consistency.
  • For extra pistachio flavor, lightly toast the chopped pistachios before folding them into the batter and for decoration.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best taste and texture.

Find it online: https://slsrecipes.com/delicious-pistachio-mascarpone-layer-cake-recipe-to-impress-recipe/