Description
This decadent Strawberry Pistachio Mousse Cake combines the rich flavor of pistachio with the fresh sweetness of strawberries, all layered into a light, creamy mousse. Perfect for any special occasion or as a refreshing dessert to impress your guests!
Ingredients
Scale
For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- ½ cup ground pistachios
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
For the Strawberry Mousse:
- 2 cups fresh strawberries, pureed
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 ½ teaspoons gelatin powder
- 2 tablespoons water
- 1 cup heavy cream
- ½ teaspoon vanilla extract
For the Pistachio Mousse:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1/2 cup ground pistachios
- 1 teaspoon vanilla extract
For Garnishing:
- Fresh strawberries, sliced
- Chopped pistachios
- Optional: Mint leaves for decoration
Instructions
- Make the Pistachio Sponge Cake:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy. Add melted butter and vanilla extract and mix well.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Strawberry Mousse:
- In a small saucepan, combine pureed strawberries, sugar, and lemon juice. Heat over medium heat until the sugar dissolves.
- In a separate small bowl, sprinkle gelatin over water and let it bloom for 5 minutes. Then add the gelatin mixture to the warm strawberry mixture and stir until dissolved. Remove from heat and let cool to room temperature.
- Whip the heavy cream with vanilla extract until soft peaks form. Gently fold the strawberry mixture into the whipped cream until combined. Set aside.
- Prepare the Pistachio Mousse:
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the ground pistachios and vanilla extract until smooth.
- Assemble the Cake:
- Place the pistachio sponge cake into a cake ring or springform pan. If desired, cut the cake in half horizontally to create two layers.
- Spread a layer of strawberry mousse over the cake and smooth it out.
- Follow with a layer of pistachio mousse and smooth it evenly.
- Repeat the layers if necessary, and refrigerate the cake for at least 4 hours or until fully set.
- Decorate and Serve:
- Once the mousse is set, remove the cake from the ring or pan.
- Garnish with fresh strawberry slices, chopped pistachios, and mint leaves.
- Slice and serve chilled.
Notes
- You can make this cake a day ahead and store it in the refrigerator for a more flavorful, well-set mousse.
- For an extra rich flavor, consider using roasted pistachios for the mousse.
- If you don’t have a springform pan, you can also use a regular cake pan, but ensure to line it with parchment paper for easy removal.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 23g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 8 g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg