Pistachio Cake with Mascarpone Pistachio Mousse and Berries Filling
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Eggless Pistachio Cake with Mascarpone Pistachio Mousse and Berries Filling

Cook Time35 mins
Total Time35 mins
Servings: 10 people

Ingredients

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

Mascarpone Mousse

  • 150 grams mascarpone cheese
  • 250 grams whipped cream
  • 7 tbsp powdered sugar

Pistachio Mousse

  • 100 grams pistachios unsalted
  • 3/4 cup water
  • 2 tbsp butter melted
  • 2 tbsp sugar
  • 250 grams mascarpone mousse

Instructions

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.