- 200g (1 cup) mascarpone cheese
- 100g (1/2 cup) heavy cream
- 60g (1/4 cup) pistachio cream (or finely ground pistachios if unavailable)
- 50g (1/4 cup) powdered sugar
Garnish
- Fresh raspberries
- Chopped pistachios
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans. Line the bottom with parchment paper for easier release.
- In a bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and mix to combine.
- In a separate bowl, mix flour, ground pistachios, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.
