Description

This Strawberry Pistachio Cake with Whipped Cream is a stunning dessert that layers a nutty pistachio sponge with rich pistachio mousse, topped with silky whipped cream rosettes and a vibrant pistachio glaze. Perfect for celebrations, it’s a refreshing and elegant treat that blends fruity brightness with creamy decadence.

Ingredients

For the Pistachio Sponge Base:

1 large egg
60 g sugar
25 g melted butter
12 g milk
30 g neutral oil (sunflower or canola)
65 g all-purpose flour
2 g baking powder
10 g pistachio paste
10 g chopped pistachios

For the Pistachio Mousse:

250 ml cold heavy cream
100 g white chocolate
80 g pistachio paste
2 sheets gelatin (or 4 g powdered gelatin)
40 ml milk

For the Whipped Cream Rosettes:

250 ml cold heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

For the Green Pistachio Glaze (Drip):

60 g white chocolate
30 g pistachio paste
2-3 tbsp cream (warm)
Green food coloring (optional)

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Instructions

1. Make the Pistachio Sponge Base:

Preheat oven to 170°C (340°F). Line a cake pan (6–8 inch) with parchment.
Whisk egg and sugar until pale and fluffy.
Stir in melted butter, milk, and oil.
Sift in flour and baking powder. Fold gently.
Mix in pistachio paste and chopped pistachios.
Pour into the pan and bake for 20–22 minutes. Let cool.

2. Prepare Pistachio Mousse:

Bloom gelatin in cold water (or as per package if powdered).
Heat milk and dissolve gelatin.
Melt white chocolate, stir in pistachio paste and warm gelatin mixture. Cool to room temp.
Whip heavy cream to soft peaks. Fold into cooled pistachio mix.
Spread over cooled sponge and chill for at least 4 hours.

3. Make Whipped Cream Rosettes:

Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
Transfer to piping bag with a star tip.

4. Prepare Pistachio Glaze:

Melt white chocolate, stir in pistachio paste and warm cream until smooth.
Add green food coloring if desired. Cool to thick, pourable consistency.

5. Assemble the Cake:

Drip glaze over the chilled mousse layer.
Pipe whipped cream rosettes around the edges.
Top with fresh strawberries and chopped pistachios (optional).

Notes

Use high-quality pistachio paste for best flavor.
Glaze should be slightly warm, not hot, when pouring.
For a fruity contrast, layer thinly sliced strawberries inside the mousse.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French-Inspired, European