I made eggless pistachio cake for my dad’s birthday and was truly surprised by the results, given the fact that it was an eggless 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