Description
A delightful French-inspired Strawberry Pistachio Mousse Cake featuring a tender pistachio sponge topped with a luscious homemade strawberry mousse. Finished with optional whipped cream and garnished with fresh strawberries and chopped pistachios, this layered dessert is perfect for special occasions or anytime you crave a fresh, fruity treat.
Ingredients
Scale
For the Pistachio Sponge Cake:
- ¾ cup shelled pistachios (unsalted)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup whole milk
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
For the Strawberry Mousse:
- 2 cups fresh strawberries (hulled and chopped)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
For the Whipped Cream Topping (optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- Fresh strawberries
- Chopped pistachios
Instructions
- Prepare the Pistachio Sponge Cake: Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease it. Using a food processor, pulse the shelled pistachios until they are finely ground. In a mixing bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar together until light and fluffy (about 3–4 minutes). Gently fold the dry ingredients into the egg mixture. Stir in the whole milk, melted unsalted butter, and vanilla extract until the batter is smooth. Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Make the Strawberry Mousse: Place the fresh strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until the strawberries are soft and releasing juice. Puree the mixture in a blender or food processor and strain through a fine sieve to remove seeds. In a small bowl, sprinkle the unflavored gelatin over cold water and let it sit for 5 minutes to bloom. Warm the gelatin mixture in the microwave for about 10 seconds until dissolved, then stir it into the warm strawberry puree. Chill the strawberry mixture until just cool and beginning to thicken. In a chilled bowl, whip the heavy cream to soft peaks, then gently fold it into the cooled strawberry mixture to create a light mousse.
- Assemble the Cake: Place the pistachio sponge cake in the base of a springform pan. Pour the strawberry mousse evenly over the cake layer and smooth the top with a spatula. Refrigerate the assembled cake for at least 4 hours or overnight to allow the mousse to set fully.
- Prepare the Whipped Cream Topping (Optional): In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the mousse has set, spread or pipe the whipped cream over the top of the cake for an elegant finish.
- Garnish and Serve: Decorate the top of the cake with fresh strawberries and chopped pistachios before serving for a beautiful and tasty presentation.
Notes
- You can prepare the pistachio cake layer a day in advance and store it refrigerated.
- If fresh strawberries are unavailable, frozen strawberries can be used but must be thawed and drained before cooking.
- For a nut-free alternative, substitute almond flour for the ground pistachios in the cake.
