Description
This Strawberry Pistachio Mousse Cake features a delicate pistachio sponge layered with luscious strawberry and pistachio mousses, creating a refreshing and elegant dessert perfect for special occasions or gatherings. The combination of nutty pistachios and sweet, tart strawberries delivers a symphony of flavors and textures in each bite.
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 prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt to combine the dry components evenly.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar together until the mixture becomes light and fluffy, creating volume for the sponge.
- Add Wet Ingredients: Incorporate the melted butter and vanilla extract into the beaten eggs and sugar, mixing thoroughly to combine the wet ingredients.
- Combine Ingredients: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix, until just combined for a tender sponge.
- Bake the Sponge: Pour the batter into the prepared cake 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 Strawberry Mousse Base: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
- Bloom Gelatin: In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes, allowing it to absorb the liquid and soften.
- Add Gelatin to Strawberry Mixture: Stir the gelatin mixture into the warm strawberry mixture 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 to create a light and airy texture.
- Fold Strawberry Mixture into Cream: Gently fold the cooled strawberry mixture into the whipped cream, blending until smooth and evenly combined. Set aside.
- Whip Cream for Pistachio Mousse: In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form for a creamy base.
- Add Pistachios and Flavor: Gently fold in ground pistachios and vanilla extract into the whipped cream until smooth and evenly mixed.
- Assemble the Cake: Place the cooled pistachio sponge cake into a cake ring or springform pan. Optionally, slice the cake horizontally to create two layers for more mousse layers.
- Layer Strawberry Mousse: Spread a generous layer of strawberry mousse evenly over the sponge cake.
- Layer Pistachio Mousse: Follow with an even layer of pistachio mousse spread on top of the strawberry mousse.
- Repeat Layers and Chill: Repeat the mousse layering if desired, then refrigerate the assembled cake for at least 4 hours or until fully set and firm.
- Decorate: Remove the set cake from the ring or pan, then garnish the top with fresh strawberry slices, chopped pistachios, and optional mint leaves for a decorative finish.
- Serve: Slice the mousse cake and serve chilled for an indulgent and refreshing dessert experience.
Notes
- Be gentle when folding mousses to maintain a light, airy texture.
- Ensure the gelatin is fully dissolved to avoid lumps in the mousse.
- Chill the assembled cake for sufficient time to allow the mousse layers to set properly.
- Use fresh, ripe strawberries for the best flavor in the mousse.
- Ground pistachios can be finely chopped pistachios processed in a food processor.
