Layered cake with pistachio cream

Cake with pistachio cream

Indulge in this luxurious layered cake with pistachio cream, perfect for any celebration or intimate gathering. With a rich mascarpone filling and layers of delicious cream, this dessert will tantalize your taste buds. The crispy Pavesini layer absorbs the milk, creating the perfect balance of textures, while the pistachio cream adds a delightful nutty flavor. Topped with crunchy pistachio bits, it’s an unforgettable treat!

Helpful Tips:

• Adding a Pavesini Layer in the Center: After spreading half of the mascarpone mixture and the first layer of pistachio cream, you can add another layer of milk-soaked Pavesini. This not only adds more texture but also helps stabilize the cake.
• Balancing Sweetness: If you find the pistachio cream too sweet, balance the taste by adding a pinch of salt to the mascarpone cream or slightly reducing the amount of pistachio cream. This will counter the sweetness and enhance the pistachio flavor.
• Chilling the Ingredients: Ensure the cream and mascarpone are well chilled before use. This helps the cream whip better and gives the cake a more stable texture.
• Final Decoration: Before serving, you can drizzle some slightly warmed pistachio cream over the top of the cake along with crushed pistachios for an extra decorative touch and added flavor.
• Firming in the Freezer: For a more compact cake, place it in the freezer for 1-2 hours before serving. This makes it easier to cut and serve.
• These small tips can help you create a cake that’s even more delicious and visually perfect!

Layered cake with pistachio cream

Servings

8

servings

Preparazione

30

minutes

Total time

30

minutes

Ingredients

• (stampo da 24 cm)

• 150 g of Pavesini cookies (1 1/4 cups)

• Milk

• For the Cream Layers:

• 500 g of mascarpone (2 cups)

• 200 ml of sweetened whipping cream (3/4 cup)

• For the Pistachio Cream Layer:

• 100 ml of whipping cream (1/3 cup)

• 150 g of pistachio cream (1/2 cup)

• For the Topping:

• 200 ml of sweetened whipping cream (3/4 cup)

• 100 g of pistachio cream (1/3 cup)

• Pistachio granules

Preparation

• Begin by quickly dipping the Pavesini cookies in milk, one at a time, and arranging them along the sides and bottom of a 24 cm (9.5-inch) cake pan.
• In a bowl, mix the mascarpone and sweetened whipping cream until you achieve a smooth consistency.
• Whip 100 g (1/3 cup) of cream until stiff peaks form, and then gently fold in 150 g (1/2 cup) of pistachio cream until you have a homogeneous mixture.
• Spread half of the mascarpone mixture over the layer of Pavesini.
• Spread the pistachio cream mixture over the mascarpone layer.
• Add the remaining mascarpone mixture on top.
• Repeat the process of dipping and layering the Pavesini, then invert the cake. Finish with a final layer of pistachio cream and a sprinkle of crushed pistachios for a crunchy topping.
• For best results, refrigerate for at least 4 hours or overnight.

Note:

^{For an even more mouthwatering touch, you can decorate the cake with a few dollops of whipped cream and add white chocolate chips on top of the pistachio granola. This will add an extra note of sweetness and a contrast in texture that will make the cake even more special.}