Pistachio sponge cake for a layer cake
Recipe for a pistachio sponge cake, ideal as a base for a pistachio cake
Today I invite you to try the recipe for a pistachio sponge cake for a layer cake. We baked this sponge cake with ground pistachios together with my daughter as the base for her birthday pistachio cake with raspberries and pistachio cream. The sponge cake itself is springy, fluffy, and can be easily cut into three thicker layers. Such a pistachio sponge cake is a wonderful and tasty alternative to traditional sponge cake. You must try it!
Table of content
Pistachio sponge cake for a cake – step-by-step recipe
If you like to make delicious cakes for your loved ones yourself, surprise them with such a unique pistachio bake.
Pistachio sponge cake recipe with video
Wyposażenie
- Baking pan with a diameter of 22 cm.
Składniki
ingredients for pistachio sponge cake
- 120 g pistachios (1 cup – shelled)
- 6 egg whites (from L eggs)
- 6 egg yolks
- 170 g sugar (a little over 2/3 cup)
- 150 g wheat flour – all-purpose (1 cup)
- 30 g potato starch (2 tablespoons)
- 1 teaspoon baking powder
Instrukcja
How to make pistachio sponge cake step by step
Step 1 – preparations
- Line the bottom of the baking pan with parchment paper, leaving the sides empty and dry.
- Preheat the oven to 180 degrees Celsius (top-bottom heat) or 170 degrees Celsius (fan-forced).
Step 2 – grind pistachios
- Grind the pistachios in a food processor or grinder into a fine powder.120 g pistachios
Step 3 – prepare the sponge cake
- Sift both flours and baking powder through a sieve.150 g wheat flour – all-purpose, 30 g potato starch, 1 teaspoon baking powder
- Add the ground pistachios to the flour and mix together.
- Beat the egg whites with sugar until they are white and very fluffy – I beat for a few minutes on high speed with a mixer.6 egg whites, 170 g sugar
- Add the egg yolks to the egg whites and mix on low speed, or gently fold in with a whisk.6 egg yolks
- Add the sifted dry ingredients to the eggs and gently mix just until combined.
Step 4 – bake the pistachio sponge cake
- Transfer the sponge cake batter to the prepared pan and smooth the surface.
- Place the pan with the sponge cake in the preheated oven and bake for about 45-50 minutes – until a skewer comes out clean.
- After baking, let the sponge cake cool completely before removing it from the pan.
Film
Uwagi
Wartości Odżywcze
Pistachio sponge cake with ground pistachios – notes
My daughter recently celebrated her 15th birthday, and I wanted to prepare a delicious cake for her. Weronika loves my raspberry and mascarpone cream cake the most and practically every year asks for a cake with this flavor. This year, I decided to enhance this flavor a bit with pistachios, which we both absolutely adore. So, we first baked a fluffy sponge cake with ground pistachios, and then we prepared a pistachio cake with raspberries and pistachio cream from it. The cake tasted amazing, and it wasn’t difficult to make. I think anyone can make such a cake at home :)
What ingredients are needed to bake a pistachio sponge cake?
To prepare this sponge cake, you will need a few basic ingredients – already used for a traditional sponge cake, and of course, pistachios. I bought unsalted shelled pistachios on Allegro. You can also find them at Lidl in the nut section. If you have pistachios in shells (and salted), you must first shell them and only then measure them in a glass. If you have salted nuts, it’s worth rinsing them first to remove the salt and drying them thoroughly before grinding.
For the sponge cake, you also need wheat flour – preferably cake flour type 450, but type 500 can also be used, as well as some potato flour (starch). I also added a little baking powder here so that the sponge cake would rise nicely despite the heavier pistachios.
What ingredients are needed to make a pistachio cake with raspberries?
I layered my cake with a traditional and very simple cream, plus a layer of raspberries and pistachio cream. Here are the products I used.
Ingredients for mascarpone cream for pistachio cake
250 g mascarpone cheese – well chilled
500 ml heavy cream (mine was 30%) – well chilled
75 g powdered sugar (half a cup)
about 50 g pistachio cream – mine was ready-made from a jar (Biedronka GustoBello)
Ingredients for the raspberry layer for the cake
200 g raspberries (can also be frozen)
50 g sugar (1/4 cup)
about 1/4 cup water
1 teaspoon potato starch plus a little water
Ingredients for covering the cake
200 g mascarpone cheese – well chilled
200 ml heavy cream – well chilled
2 tablespoons powdered sugar
a touch of pink food coloring – optional
How to make a pistachio cake with raspberries and pistachio cream?
I recommend baking the pistachio sponge cake for the layer cake at least one day in advance (I bake the sponge cake even 2-3 days earlier so that it can ‘settle’ properly – then it’s easier to cut into layers and more convenient to work with). I cut the sponge cake for the cake into three layers using a sharp string. Most often, I place the top part of the sponge cake (the crust) face down at the very bottom – this way I can level out its less even surface without cutting it off and wasting cake.
On this layer, I reattach the cake ring from the pan, which gives me more control over the layers and their stability when assembling the cake. I soak the sponge cake with water mixed with sugar and lemon juice.
How to prepare raspberries for a pistachio cake?
Transfer the raspberries for the cake (you don’t need to thaw them beforehand) to a saucepan, add sugar and water. Boil together until the raspberries break down. Mix the potato starch in a small amount of water and pour into the boiling raspberries – stir until the fruit thickens. Cool them thoroughly before adding to the cake! You can prepare the raspberries a day in advance and store them in the refrigerator.
How to make mascarpone cream for the cake?
Whip mascarpone cheese, heavy cream, and powdered sugar together at high speed with a mixer until you get a thick and stable cream.
How to assemble a pistachio cake?
On the soaked sponge cake in the ring, spread a thick layer of mascarpone cream evenly. On top of the cream, place the cooled raspberries, but make sure they don’t reach the edge.
Now place the second layer of pistachio sponge cake, press it gently, and lightly soak it. Spread a layer of mascarpone cream, and on top of it, spread the pistachio cream. I recommend briefly heating it in the microwave beforehand so it becomes slightly liquid – it will be easier to spread on the cream. Place the third layer of sponge cake crust-side up and lightly soak it.
Now it’s best to put the cake in the refrigerator for a few hours so that it settles nicely with the creams.
You can watch a short video where I show how I assemble my pistachio cake with raspberries :)
How to decorate a pistachio cake with raspberries?
For decorating and covering the cake, I whipped mascarpone cheese and heavy cream again – this time in a 1:1 ratio to make the cream more stable, and I added a touch of pink color to it. If you have any mascarpone cream left after layering the cake, you can mix it with this cream.
Remove the chilled pistachio cake from the refrigerator and carefully remove the cake ring. It’s best to transfer the cake to a rotating stand – it will be more convenient to cover it with cream from the top. Apply the cream to the sides and top of the cake and smooth it out. I also transferred some of the cream to a piping bag with a decorative tip and piped it around the edges of the cake and at its base. Finally, I added fresh raspberries, chopped pistachios, and sweet colorful sprinkles.
How to store a pistachio cake with raspberries?
The pistachio cake is best stored in the refrigerator – it can easily last several days there. I even transported mine over 200 km to my grandmothers, and nothing happened to it during the journey :)
I hope that the recipe for pistachio sponge cake for a layer cake and the pistachio cake itself will become your favorite recipes and you will use them often. I would be very happy if you share your impressions in the comments under the recipe.
By the way, I highly recommend following my Instagram profile, where you can easily save my recipes for later :)
How many calories does a pistachio cake with raspberries have?
With the products I used, 100 g of the finished cake had about 302 kcal (carbohydrates – 22 g, fats – 22 g, protein – 6 g). When dividing the cake into approximately 12 equal portions, each will have about 580 kcal.
Recommended sponge cake recipes perfect for layer cakes
Be sure to also try my other recipes for delicious and fluffy sponge cakes that are perfect for cakes for various occasions. Here I recommend, among others, three such recipes:
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Pistachio Cake with Raspberries Recipe
Check out my recipe for a light and fluffy pistachio sponge cake, perfect for building a spectacular layered cake. To prepare a sponge that is easy to slice into three layers, you only need a few basic ingredients. You will also see how to assemble a pistachio cake with raspberries and mascarpone. This cake is a true treat for both kids and adults who love sweets. You can watch my short videos, where I demonstrate how to make the pistachio sponge and how to prepare the perfect birthday cake for a child or any special person. You must give it a try!
