I made a pistachio cake for my dad’s birthday and was truly surprised by the results, given the fact that it was an egg less cake. The addition of pistachios made this cake really a big hit. Although at the time of baking I was worried if nuts will weigh down the cake and it won’t rise as much. However, it did rise to a certain level, but that is not critical for the taste.
Whenever I make an eggless cake, especially vanilla based cake, I like using condensed milk. This gives the cake a very nice flavour and adds extra moistness to it.
What makes this cake melt in your mouth is the mascarpone pistachio mousse. I used mascarpone and whipped cream to make two different kinds of mousse. One with pistachios and another a vanilla mousse. With the left over vanilla mousse I decided to use it for the frosting of the cake. And I must warn you on this. If you want to frost your cake to perfection, then using mousse as frosting might not be the best idea. I had some difficulties giving the cake a smooth finish and pipping out flowers. But if that is not an issue for you, then you are good to go. The frosting will give your cake a rustic look.
Without any delay, let’s get started with the recipe on eggless pistachio cake. Definitely give it a try on the next occasion. I am sure you will love the outcome.
Eggless Pistachio Cake with Mascarpone Pistachio Mousse and Berries Filling
For the cake:
- 300 grams condensed milk
- 84 ml oil (2/3 cups)
- 90 ml milk
- 2 tbsp powdered sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 150 grams All purpose flour
- 50 grams powdered pistachios unsalted
For the berries filling
- 150 grams mixed berries frozen or fresh
- 3-4 tbsp water
- 4 tbsp sugar
- 1 tbsp lemon juice
- 150 grams mascarpone cheese
- 250 grams whipped cream
- 7 tbsp powdered sugar
- 100 grams pistachios unsalted
- 3/4 cup water
- 2 tbsp butter melted
- 2 tbsp sugar
- 250 grams mascarpone mousse
For the cake
- Sift flour with baking powder and baking soda.
- Beat condensed milk, oil and sugar until completely incorporated.
- Add half of the flour and half of the milk and beat well.
- Add the remaining half of flour and milk. Mix well.
- Add pistachios and gently fold it into the batter.
- Pour in two greased and lined out tins
For the berries filling
- In a bowl add all the ingredients and bring it to a boil. Reduce the heat to medium low and cook for at least 10 minutes.
- Let it cool at the room temperature.
For the mascarpone mousse
- In a bowl add mascarpone and sugar. Beat for 30 seconds.
- In a separate bowl whip the cream until stiff peaks form.
- Add the whipped cream to mascarpone cheese. Beat well until well incorporated.
For the pistachio mousse
- In a pan add pistachios and cook them in 3/4 cup of water until they turn soft.
- Grind the pistachios in a mixer or with a hand blender. Add melted butter and sugar
- Add pistachio paste to the half of the mascarpone cream and mix well.
Assemble the cake
- Cut the cakes into half. Fill both mousse in pipping bags separately.
- On the bottom layer, line the outside with mascarpone mousse, creating a thick outer. Fill the center with the pistachio mousse.
- Put another layer of cake and spread the berries filling.
- Put the third layer and cover with mousse in the similar way as before. Finally topping it off with the final layer of cake.
- Use the rest of the mascarpone to frost the cake.