Pistachio and cream cake

Name: Pistachio and cream cake
Cook time: 25 min
Total time: 205 min
Yield: 4
Ingredients: 4 pieces eggs; 100 g sugar; 100 g flour; 80 g pistachio powder; 1 packet baking powder; 80 g melted butter; 400 ml whole cold liquid cream; 250 g mascarpone; 80 g icing sugar; 2 tablespoons pistachio paste; 50 g crushed pistachios; 1 little pistachio or melted white chocolate sauce (for the top)

by Instagram

Why some badges are missing

Not vegan: melted butter → try dairy-free butter
Not gluten-free: flour → try gluten-free plain flour
Not dairy-free: melted butter → try dairy-free butter
Not egg-free: eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: pistachio powder → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: flour → try gluten-free plain flour
Not low-histamine: pistachio or melted white chocolate sauce
Not low-GI / diabetic-friendly: sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: pistachio powder

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

A light sponge cake enriched with ground pistachios and layered with a smooth mascarpone cream filling. The nutty flavour and soft crumb make it an elegant dessert for afternoon tea or special…

Prep

—

Cook

25m

Rest

180m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

4 pieces eggs
100 g sugar
100 g flour
80 g pistachio powder
1 packet baking powder
80 g melted butter
400 ml whole cold liquid cream
250 g mascarpone
80 g icing sugar
2 tablespoons pistachio paste
50 g crushed pistachios
1 little pistachio or melted white chocolate sauce — for the top

Instructions

Step by step

1
Preheat the oven to 170 degrees.
2
Separate the whites from the yolks.
3
Whip the yolks with the sugar, add the melted butter, flour, baking powder and pistachio powder.
4
Whip the whites into stiff peaks and gently fold into the paste.
5
Pour into a round mold and bake for 20 to .
6
Let cool then cut into 3 discs.
7
Whip the liquid cream with the mascarpone, icing sugar and pistachio paste until you get a firm cream.
8
Place a first disc, spread a layer of cream, place the second disc, cream, then the third.
9
Cover the entire cake with the rest of the cream and smooth well.
10
Pour a drizzle of sauce on top and let it flow on the edges.
11
Sprinkle with crushed pistachios.
12
Chill in the fridge for at least 3 hours before cutting.

Per serving

serves 4

Calories

646kcal

Protein

10.9g

Carbs

63.2g

Fat

39.5g

Fibre

1.5g

Sugar

47.5g

Sodium

206mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#cakes #Dessert