Pistachio Layer Cake with Rose Mascarpone Frosting


For the pistachio cake: Makes 4 thin cake layers, or 2 thick

  • 240g all-purpose flour
  • 320g caster sugar
  • 125g pistachios, finely ground
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 egg yolks
  • 3/4 cup water
  • Half cup melted butter
  • 1 tsp vanilla extract
  • 6 egg whites

For the Rose Mascarpone Frosting:

  • 500g mascarpone (2 x 250g tub)
  • 1/2 cup icing sugar
  • 4 tsp rose water
  • Pink food gel
  • Pistachio kernels and dried roses, for decoration


For the pistachio cake:

  1. Preheat oven to 180C, and line 4 small cake tins, or 2 medium ones.
  2. Combine the flour, sugar, pistachios, baking powder and salt in a large bowl.
  3. Whisk together the egg yolks, water, melted butter and vanilla, and then mix into the dry ingredients.
  4. In a mixer or with a whisk, beat the egg whites until fluffy and soft peaks have formed. Mix in the baking soda with just a couple of folds of a spoon.
  5. Fold in the egg whites to the cake mixture, and pour equally into cake tins. Bake for between 20-25 for thin layers, or 30 minutes for the thicker layers, until a toothpick inserted comes out clean.
  6. Leave to cool before assembling with rose mascarpone frosting.

For the Rose Mascarpone Frosting:

  1. Combine together the mascarpone and icing sugar using an electric whisk, and then add the rose water until well mixed. Lastly add the pink food gel to tint to your desired shade.
  2. Use a spatula to spread, or a piping bag to pipe the rose mascarpone onto each cake layer.
  3. Assemble the cake together, and frost the top with another layer of mascarpone. Leave the sides exposed or cover with more frosting if desired.
  4. Sprinkle pistachio kernels over the top, and decorate with dried roses. Keep cake stored in the fridge in an airtight container.

Source: Beela Bakes

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