Delicious Strawberry Pistachio Cake Recipe

Preheat your oven to 180°C (350°F). In a large mixing bowl, creamy together butter and sugar until the mixture is pale and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine flour, baking powder, and vanilla extract. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix until the batter is smooth.

Transfer the batter to a greased cake pan and bake for about 25-30 minutes. The cake should be golden brown and a toothpick inserted in the center should come out clean.

Start by soaking the gelatin in a small bowl of cold water for about 5 minutes until soft. While that is soaking, blend the pistachios in a food processor until fine.

In a separate bowl, beat the heavy cream until soft peaks form. Fold in the ground pistachios and sugar followed by the egg whites, which you have whipped to stiff peaks. Finally, gently dissolve the softened gelatin in a small saucepan over low heat, then stir it into the mousse mixture.

Once the cake base has cooled, slice it in half horizontally. Spread a layer of the pistachio mousse between the two halves. Place the top layer back on and chill the cake in the refrigerator for at least 2 hours to allow the mousse to set.

For the strawberry topping, slice the strawberries and mix them with sugar, then let them sit for about 10 minutes to release their juices.

Before serving, arrange sliced strawberries on top of the chilled cake for a beautiful finish. Enjoy your delicious strawberry pistachio cake!