Pistachio Mascarpone Cake

Today we mark International Women’s Day, global holiday celebrated annually on March 8 as a focal point in the women's rights movement, bringing attention to issues such as gender equality and equity, reproductive rights, and violence and abuse against women.

But not only that.

We should as a collective strive to treat everyone equally, no matter of the gender, race or any other marker that makes you different. Everyone is different in their own way, and we should embrace it as such. Embrace it by treating everyone equally and with no prejudice. Embrace it by understanding that everyone is coming from different backgrounds and is striving for the absolute best.

Here's to strong women. May we know them. May we be them. May we raise them.

A fluffy and soft pistachio cake on the inside, with a strong decor on the outside, just like a woman. Shy and feminine, but so powerful and strong on it’s own!

Just a side note, this might be one of my absolute favourites I made, and will definitely make it very often! So give it a try as soon as possible!

Separate the egg whites from the yolks.

Whip the egg whites with a pinch of salt until soft peaks. Add half of sugar into the egg whites and continue mixing until stiff peaks.

Add the rest of the sugar into the egg yolks and mix until thick and pale. Gradually add 45 ml of milk and oil while mixing, and finally add the flour, baking powder and chopped pistachios, and mix until just combined.

With a spatula gradually fold in the egg whites into the batter, then divide between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 15-17 minutes. Leave them to cool down, then brush them with the rest of the milk.

Mix the whipping cream until soft peaks, now add the mascarpone cheese and melted white chocolate, and continue mixing until stiff peaks.

Divide the cream into two separate bowls, then into one mix in the pistachio cream until fully incorporated.

Over the first sponge cake layer first half of the mascarpone cream, and then half of the pistachio cream. Repeat once more, decorate with more mascarpone cream as desired and refrigerate overnight.

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Pistachio Mascarpone Cake

Yield: 12

Ingredients

Sponge cakes

• Eggs - 4
• Granulated sugar - 60 g
• Vegetable oil - 25 ml
• Milk - 65 ml
• All purpose flour - 110 g
• Baking powder - 1 teaspoon
• Chopped pistachios - 60 g

Creams

• Whipping cream - 250 ml
• Mascarpone cheese - 500 g
• White chocolate - 200 g
• Pistachio cream - 100 g

Instructions

1. Separate the egg whites from the yolks.
2. Whip the egg whites with a pinch of salt until soft peaks. Add 30 g of sugar into the egg whites and continue mixing until stiff peaks.
3. Add 30 g of sugar into the egg yolks and mix until thick and pale. Gradually add 45 ml of milk and 25 ml of oil while mixing, and finally add the flour, baking powder and chopped pistachios, and mix until just combined.
4. With a spatula gradually fold in the egg whites into the batter, then divide between 2 lined baking moulds and bake in a preheated oven at 356°F for 15-17 minutes. Leave them to cool down, then brush them with the rest of the milk.
5. Mix the whipping cream until soft peaks, now add the mascarpone cheese and melted white chocolate, and continue mixing until stiff peaks.
6. Divide the cream into two separate bowls, then into one mix in the pistachio cream until fully incorporated.
7. Over the first sponge cake layer first half of the mascarpone cream, and then half of the pistachio cream. Repeat once more and refrigerate overnight.