Double Pistachio Layer Cake

Double Pistachio Layer Cake

This double pistachio layer cake is made of 3 pistachio cake layers and delicious pistachio whipped cream. If you're a pistachio lover then this cake is for you!

Course Dessert

Cuisine Italian

Prep Time 50

Cook Time 35

Total Time 1 25

Servings people

Calories 986kcal

Author Pina Bresciani

Ingredients

Pistachio Cake

2 cups unsalted shelled pistachios
2 ⅓ cup all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter at room temperature
1 ¾ cup granulated sugar
5 large egg whites at room temperature
½ cup mascarpone at room temperature
2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole milk at room temperature

Pistachio Whipped Cream

3 cups whipping cream
3 packets whipping cream stabilizer
6 tablespoon icing sugar
7 tablespoon pistachio cream spread

Instructions

Make the cakes:

Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
Pulse the pistachios in a food processor until ground up into very fine crumbs. It should be similar to the consistency of sand. You’ll have about 1 and ½ cups of crumbs. (If you have more than that, set aside for garnish or later use)
Pour 1 and ½ cups of pistachio crumbs in a large bowl. Whisk in the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the mascarpone, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 22-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the pistachio whipped cream:

Using a stand mixer fitted with the whisk attachment, whip whipping cream, stabilizer, and powdered sugar together until thick, but not yet holding stiff peaks. Add in pistachio spread and beat until stiff peaks form.

Assemble the cake:

Once cakes have cooled completely, place one cake on cake stand or serving dish. Evenly cover with ⅓ of pistachio whipped cream. Top with 2nd layer and evenly cover the top with ⅓ of the whipped cream. Top with the third cake layer, and top with last ⅓ of the whipped cream.
Top cake with blackberries and pistachios.
Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.

Notes

The cakes can be made ahead the night before, and covered tightly at room temperature.
I would recommend to use the whipping cream stabilizer, at it will help to hold the weight of the cakes, and keep the whipping cream stable in warmer temperatures.
There is no need to level the cakes before assembling the cake.

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