Pistachio Mousse Cake
A luxurious, velvety dessert featuring a delicate pistachio-infused mousse layered over a rich, moist sponge cake.
Ingredients
- •1/2 cup all-purpose flour (65g)
- •1/4 cup granulated sugar (50g)
- •1 large egg
- •1/4 cup unsalted butter, melted (55g)
- •1/2 cup shelled pistachios, finely ground (60g)
- •1 cup heavy whipping cream (240ml)
- •1/4 cup powdered sugar (30g)
- •2 tablespoons pistachio paste or butter
- •1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.
- 2
Whisk the egg and granulated sugar together until pale and fluffy, then fold in the flour and melted butter to create the sponge base.
- 3
Pour the batter into the pan and bake for 15-20 minutes, or until a toothpick comes out clean; let it cool completely.
- 4
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- 5
Gently fold the pistachio paste and half of the ground pistachios into the whipped cream until smooth and uniform.
- 6
Spread the pistachio mousse evenly over the cooled cake base.
- 7
Refrigerate the cake for at least 2 hours to set, then garnish with the remaining ground pistachios before serving.
💡 Chef tips
- Ensure the heavy cream is very cold before whipping to achieve the best volume and stability.
- You can make the cake base a day in advance and store it wrapped at room temperature before adding the mousse.
- If you cannot find pistachio paste, you can process toasted pistachios in a food processor until they turn into a smooth, oily butter.
✅ How it should turn out
The finished cake features a light, airy pistachio mousse that melts in your mouth, perfectly balanced by the dense, nutty sponge base with a vibrant green hue and rich, roasted aroma.