Description
This elegant Strawberry Pistachio Mousse Cake combines a light pistachio sponge cake with layers of luscious strawberry and pistachio mousse. The cake is topped with fresh strawberries, chopped pistachios, and optional mint leaves, making it a perfect refreshing dessert for festive occasions or special gatherings.
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
- 1½ 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 your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt to ensure they’re evenly combined.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar until the mixture becomes light and fluffy, which helps to give the cake its airy texture. Then add the melted butter and vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the egg mixture, being careful not to overmix, until just combined.
- Bake the Sponge 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. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Strawberry Mousse Base: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the sugar dissolves completely.
- Bloom and Incorporate Gelatin: Sprinkle gelatin powder over water in a small bowl and let it bloom for 5 minutes. Add the bloomed gelatin to the warm strawberry mixture, stirring until fully dissolved. Remove from heat and allow to cool to room temperature.
- Whip Cream for Strawberry Mousse: Whip the heavy cream with vanilla extract until soft peaks form. Then gently fold in the cooled strawberry mixture, combining them carefully to retain airiness. 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 the mixture is smooth and well combined.
- Assemble the Cake: Place the cooled pistachio sponge cake into a cake ring or springform pan. If desired, slice the cake horizontally to create two layers.
- Layer Strawberry Mousse: Spread a generous layer of the strawberry mousse evenly over the cake or the bottom layer if sliced.
- Layer Pistachio Mousse: Follow with a layer of pistachio mousse, spreading it smoothly over the strawberry mousse.
- Repeat Layers: If using two layers of sponge cake, repeat the strawberry and pistachio mousse layers accordingly. Refrigerate the assembled cake for at least 4 hours until fully set.
- Decorate the Cake: Once mousse is set, carefully remove the cake from the ring or springform pan. Garnish the top with fresh strawberry slices, chopped pistachios, and optionally, mint leaves for a fresh, colorful finish.
- Serve: Slice the mousse cake and serve chilled for the best texture and flavor.
Notes
- Make sure to bloom the gelatin properly to avoid lumps in the mousse.
- When folding mousse layers, gently incorporate ingredients to maintain the mousse’s airy texture.
- You can substitute gelatin with agar-agar to make the recipe vegetarian-friendly.
- Chill the cake sufficiently to ensure the mousse layers set firmly before serving.
- Use fresh, ripe strawberries for the best natural sweetness and flavor.
