Description
This strawberry pistachio mousse cake is an elegant, layered dessert combining a soft pistachio sponge base, a silky pistachio mousse, and a light strawberry mousse topping. Finished with a glossy strawberry glaze and garnished with crushed pistachios and fresh strawberries, it is perfect for special occasions and summertime celebrations, delivering a balance of nutty sweetness and fruity freshness.
Ingredients
Scale
Pistachio Sponge
- ¾ cup all-purpose flour
- ¼ cup ground pistachios
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 3 large eggs
- ¼ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Pistachio Mousse
- ¾ cup shelled unsalted pistachios
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 teaspoon gelatin powder
- 2 tablespoons water
Strawberry Mousse
- 1 ½ cups fresh strawberries, hulled and chopped
- â…“ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons water
- 1 cup heavy cream
Strawberry Glaze
- ½ cup strawberry puree
- 2 tablespoons sugar
- ½ teaspoon gelatin powder
- 1 tablespoon water
Garnish
- Chopped pistachios
- Fresh strawberries
Instructions
- Prepare the Pistachio Sponge: Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Whisk the eggs and sugar together until pale and fluffy, then mix in vanilla extract, milk, and melted butter. In a separate bowl, sift together the flour, baking powder, salt, and ground pistachios. Gently fold the dry ingredients into the wet mixture, being careful not to deflate the batter. Pour this batter evenly into the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan.
- Make the Pistachio Mousse: Blend the shelled pistachios, sugar, and vanilla extract into a coarse paste. Bloom gelatin in water for 5 minutes, then gently warm it until fully dissolved. Whip the heavy cream to soft peaks, then carefully fold the pistachio paste and dissolved gelatin into the whipped cream until evenly combined. Spread this pistachio mousse evenly over the cooled sponge layer. Chill the assembled cake in the refrigerator for 30 minutes to set the mousse.
- Prepare the Strawberry Mousse: Cook the chopped strawberries with sugar and lemon juice over medium heat until soft, then puree the mixture and strain it through a fine sieve to remove seeds. Bloom the gelatin in water, then melt it gently and stir into the strawberry puree. Allow the mixture to cool to room temperature. Whip the heavy cream to soft peaks and fold it gently into the strawberry mixture. Pour the strawberry mousse over the set pistachio mousse layer and chill the cake for 2 hours to allow it to firm up.
- Make the Strawberry Glaze and Final Assembly: Combine the strawberry puree, sugar, and bloomed gelatin in a saucepan, heating gently until smooth and the gelatin is dissolved. Let the glaze cool slightly but remain pourable, then carefully pour it over the chilled strawberry mousse layer to create a shiny, even top. Return the cake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set all layers.
- Garnish and Serve: Before serving, garnish the top of the cake with chopped pistachios and fresh strawberries for added texture and visual appeal. Carefully remove the cake from the springform pan, slice into 12 portions, and enjoy this luxurious, layered dessert.
Notes
- The sponge and mousse layers can be prepared a day in advance to save time.
- Roasting the pistachios before blending them enhances the nutty flavor for the mousse and sponge.
- Adjust the sweetness of the mousses and glaze according to personal preference.
- Using a cake ring or acetate collar helps achieve clean, defined layers in the mousse cake.
