Description
This elegant Strawberry Pistachio Mousse Cake combines a moist pistachio sponge cake with layers of luscious strawberry mousse and creamy pistachio mousse. Perfect for special occasions, this cake features a delicate balance of nutty flavors and fresh strawberry sweetness, decorated beautifully with fresh strawberries, chopped pistachios, and mint leaves for a refreshing finish.
Ingredients
Scale
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
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
Pistachio Mousse
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ cup ground pistachios
- 1 teaspoon vanilla extract
Decoration
- 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 to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt ensuring even distribution.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar until the mixture becomes light and fluffy, incorporating air for a tender sponge.
- Add Butter and Vanilla: Mix in the melted butter and vanilla extract into the egg mixture until fully combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients carefully to maintain the fluffiness of the batter without overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Strawberry Mousse Base: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium heat, stirring until the sugar dissolves completely.
- Bloom Gelatin: Sprinkle gelatin powder over water in a small bowl and let it sit for 5 minutes to bloom, then add the gelatin to the warm strawberry mixture and stir until fully dissolved. Remove from heat and let cool to room temperature.
- Whip Cream for Strawberry Mousse: Whip the heavy cream with vanilla extract until soft peaks form, then gently fold the cooled strawberry mixture into the whipped cream until evenly combined. Set aside.
- Whip Cream for Pistachio Mousse: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form, ensuring a smooth and airy texture.
- Add Pistachios: Gently fold ground pistachios and vanilla extract into the whipped cream until smooth and fully incorporated.
- Assemble the Cake: Place the pistachio sponge cake into a cake ring or springform pan. For a layered effect, slice the cake horizontally into two layers.
- Layer Strawberry Mousse: Spread an even layer of strawberry mousse over the bottom layer of sponge cake, smoothing the surface carefully.
- Layer Pistachio Mousse: Add a layer of pistachio mousse over the strawberry mousse and smooth out evenly to ensure neat layering.
- Repeat Layers: If using two cake layers, repeat the strawberry and pistachio mousse layering, then refrigerate the cake for at least 4 hours or until fully set.
- Decorate the Cake: Once set, remove the cake from the ring or pan, then decorate the top with fresh sliced strawberries, chopped pistachios, and optional mint leaves for visual appeal and added freshness.
- Serve: Slice the mousse cake carefully and serve chilled for the best texture and flavor experience.
Notes
- Ensure gelatin is fully dissolved and not overheated to prevent lumps in the mousse layers.
- You can substitute fresh pistachios with unsweetened pistachio paste for a more intense flavor in the mousse.
- Allow the cake to chill overnight if possible for the mousse layers to set firmly and enhance the flavors.
- Use fresh, ripe strawberries for the best flavor in the mousse and garnish.
- Handle the folding steps gently to maintain the airiness of the whipped cream mixtures.
