Pistachio Mousse Cake
A sophisticated, velvety dessert featuring a light-as-air pistachio mousse layered over a rich, moist sponge cake.
Ingredients
- •1/2 cup all-purpose flour (65g)
- •1/2 cup granulated sugar (100g)
- •2 large eggs
- •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 finely ground pistachio powder
- •1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.
- 2
Whisk the eggs and granulated sugar together until pale and fluffy, then fold in the flour, melted butter, and ground pistachios until just combined.
- 3
Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean; let it cool completely.
- 4
In a chilled bowl, whip the heavy cream, powdered sugar, vanilla, and pistachio paste together until stiff peaks form.
- 5
Spread the pistachio mousse evenly over the cooled cake base using an offset spatula.
- 6
Refrigerate the cake for at least 2 hours to allow the mousse to set before serving.
💡 Chef tips
- For a deeper flavor, lightly toast your pistachios in a dry pan for 3 minutes before grinding them.
- You can make the cake base a day in advance; just wrap it tightly in plastic wrap to keep it moist.
- Garnish the top with extra crushed pistachios or fresh raspberries for a beautiful color contrast.
✅ How it should turn out
The finished cake features a delicate, nutty sponge topped with a cloud-like, vibrant green mousse that melts in your mouth with a rich, buttery pistachio flavor.