Preheat and prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures easy release and clean layers.
Prepare the cake batter
In a large bowl, cream the softened butter and sugar together until light, pale, and fluffy. This step incorporates air, which helps keep the cake tender.
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios, ensuring the nuts are evenly distributed.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently just until smooth to avoid overworking the batter.
Bake the cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prepare the pistachio cream
In a mixing bowl, whip the heavy cream until soft peaks form. The cream should hold its shape but remain smooth and silky.
In another bowl, combine mascarpone (or cream cheese), powdered sugar, pistachio paste, and vanilla extract. Mix until completely smooth and creamy.
Gently fold the whipped cream into the pistachio mixture in batches, using a spatula and light strokes to maintain airiness.
Assemble the cake
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