Pistachio Mousse Cake

Delight your taste buds with the luxurious Pistachio Mousse Cake, a stunning dessert that perfectly balances elegance and indulgence. This layered creation features a moist pistachio sponge cake, made with finely ground unsalted pistachios for a nutty, aromatic base. Topped with a silky pistachio mousse infused with white chocolate and pistachio paste, this no-fail recipe combines rich textures with a light, creamy finish. Perfect for special occasions or as the centerpiece at your next dinner party, this cake is as visually captivating as it is delicious. Garnish with a pistachio glaze or a sprinkle of crushed pistachios for an unforgettable presentation. With a harmonious blend of flavors and a melt-in-your-mouth mousse, the Pistachio Mousse Cake is the ultimate dessert for pistachio lovers and mousse enthusiasts alike.

Nutriscore Rating: 48/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 10

Ingredients

• 150 grams Shelled unsalted pistachios
• 150 grams All-purpose flour
• 200 grams Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 Large eggs
• 100 grams Unsalted butter
• 120 milliliters Milk
• 1 teaspoon Vanilla extract
• 200 grams White chocolate
• 400 milliliters Heavy cream
• 5 grams Powdered gelatin
• 25 milliliters Water
• 100 grams Pistachio paste

Directions

Step 1

Preheat the oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

To make the pistachio sponge, grind the pistachios in a food processor until they are a fine powder.

Step 3

In a bowl, mix the ground pistachios, flour, baking powder, and salt.

Step 4

In another bowl, beat 4 eggs with the granulated sugar until light and fluffy.

Step 5

Melt the butter and mix it with milk and vanilla extract. Gradually add this mixture to the egg and sugar mixture.

Step 6

Fold in the dry ingredients until just combined. Pour the batter into the prepared cake pan.

Step 7

Bake the sponge for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan before removing.

Step 8

For the pistachio mousse, chop the white chocolate and melt it gently in a double boiler or in a microwave in 30-second intervals, stirring until smooth.

Step 9

In a small bowl, sprinkle the powdered gelatin over 25 ml of water and let it bloom for 5 minutes.

Step 10

Heat the bloomed gelatin mixture until completely dissolved, then stir it into the melted white chocolate.

Step 11

Whip the heavy cream to soft peaks. Gently fold the pistachio paste into the whipped cream.

Step 12

Carefully fold the melted chocolate mixture into the whipped cream until well combined.

Step 13

Spread the pistachio mousse over the cooled sponge cake, smoothing the top with a spatula.

Step 14

Refrigerate the cake for at least 4 hours or until the mousse is set.

Step 15

Optionally, top the cake with a pistachio glaze or more ground pistachios before serving.

Nutrition Facts

Serving size	(1665.9g)

Amount per serving	% Daily Value*
Calories	6239.0

Total Fat 422.0g	0%
Saturated Fat 190.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1418.6mg	0%
Sodium 2257.4mg	0%
Total Carbohydrate 516.3g	0%
Dietary Fiber 30.5g	0%
Total Sugars 343.7g
Protein 112.6g	0%

Vitamin D 214.5IU	0%
Calcium 974.4mg	0%
Iron 21.5mg	0%
Potassium 3816.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 7.1%

Carbs: 32.7%