Pistachio ice cream cake with raspberry

Ingredients

Cake layers

100 grams (3.5 ounces) sugar

100 grams (3.5 ounces) powdered sugar

200 grams (7 ounces) egg whites

100 grams (3.5 ounces) pistachio flour

30 grams (1 ounce) wheat flour

20 grams (0.7 ounces) cornstarch

Custard

250 milliliters (1 cup) milk

6 egg yolks

150 grams (5.3 ounces) sugar

The main cream

30 grams (1 ounce) pistachio paste

30 grams (1 ounce) chopped pistachios

350 grams (12.3 ounces) mascarpone

160 milliliters (2/3 cup) heavy cream (33%)

Instructions

Step 1

1. Whip the egg whites until they form soft peaks. Gradually add the sugar while continuing to beat with a mixer until stiff peaks form. Make sure your bowl and beaters are grease-free for best results.

Step 2

2. Sift in the powdered sugar and whip for an additional 2-3 minutes. Sifting helps to avoid lumps and ensure smooth mixing.

Step 3

3. In a separate bowl, combine all the dry ingredients (pistachio flour, wheat flour, and cornstarch).

Step 4

4. Gradually fold the dry ingredients into the whipped egg whites in several steps, using a silicone spatula. Be gentle to keep the batter airy.

Step 5

5. Spread the batter evenly over a 35x40cm (14x16 inches) mold. Bake in a preheated oven at 302°F (150°C) for about 30-40 minutes using the top-bottom mode. Ensure your oven is properly preheated for even baking.

Step 6

6. Let the cake cool. Repeat the process to make another cake layer, then cut each layer in half to get four layers.

Step 7

7. For the custard, heat the milk in a saucepan until it's hot but not boiling. Keep an eye on the milk to avoid scorching.

Step 8

8. In a separate bowl, whisk together the egg yolks and sugar until the mixture lightens in color. This helps to dissolve the sugar properly.

Step 9

9. While stirring the yolk mixture, slowly pour in the hot milk in a thin stream. Continue stirring until the sugar completely dissolves.

Step 10

10. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly. Cool the custard completely.

Step 11

11. In a large bowl, mix the mascarpone and pistachio paste. Gradually add the cooled custard, beating with a mixer for about 3 minutes until creamy and smooth.

Step 12

12. In another bowl, whip the cold heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture in several additions, ensuring it is well combined each time. For best results, use cold cream and a chilled bowl.

Step 13

13. To assemble the cake: Spread the main cream on each cake layer, adding frozen raspberries and sprinkling chopped pistachios on top. Stack the layers.

Step 14

14. Wrap the assembled cake in plastic wrap and store it in the freezer. For easier slicing, let the cake sit at room temperature for a few minutes before serving.

Servings

Serving this pistachio pastry is as delightful as making it! 🎉 Here are some fun suggestions:

Serve it chilled: This pastry tastes amazing when served straight from the freezer. The creamy layers stay firm, making each bite a heavenly experience.

Add fresh berries: Top your slices with a handful of fresh raspberries or strawberries. The tartness of the berries perfectly complements the creamy pistachio flavor.

Plate it with style: Use vibrant, colorful plates and a dusting of powdered sugar to make each serving pop! Add a sprig of mint on the side for that extra touch of elegance.

Pair with a beverage: Serve alongside a cup of hot espresso ☕ or a glass of chilled dessert wine. The contrasting flavors raise your pastry game to another level!

Equipment

Electric Mixer

A must-have for getting those perfect stiff peaks in your egg whites. Remember to use a clean, dry bowl for best results.

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4.8

(9,786) KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black $279.99 $329.99 View details

Commercial Stand Mixer, 15Qt Heavy Duty Electric Food Mixer, Commercial Mixer 600W with 3 Speeds Adjustable 130/233/415RPM, Stainless Steel Bowl, Dough Hook Whisk Beater Perfect for Bakery Pizzeria

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(9,824) Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Silver $95.99 $119.99 View details

Silicone Spatula

Great for gently folding ingredients and ensuring every bit of your batter is incorporated smoothly.

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(16,077) Unicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, Black $17.90 $23.99 View details Prime

DI ORO Silicone Spatula - 600°F Heat-Resistant Rubber Kitchen Spatula for Baking, Scraping, & Mixing - BPA Free Nonstick Cookware Safe Flexible Utensil for Cooking - Seamless & Dishwasher Safe (Black)

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(7,228) DI ORO Silicone Spatula - 600°F Heat-Resistant Rubber Kitchen Spatula for Baking, Scraping, & Mixing - BPA Free Nonstick Cookware Safe Flexible Utensil for Cooking - Seamless & Dishwasher Safe (Black) $13.97 $17.97 View details

Large Baking Pan

You'll need a 35x40cm pan to get the ideal cake layers. Line it with parchment paper for easy removal.

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(5) HARDURA Aluminum Perforated Baking Sheet Pan 18”L X 26”W X 1”H Cookie Sheet, 6Packs, For Oven in Bakery & Restaurant, Kitchen $109.99 View details Prime best seller

HIWARE Springform Pan Set of 3 Non-stick Cheesecake Pan, Leakproof Round Cake Pan Set Includes 3 Pieces 6" 8" 10" Springform Pans with 150 Pcs Parchment Paper Liners

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(24) Tiger Chef Full Size 18 x 26 inch Perforated Aluminum Sheet Pan Commercial Bakery Equipment Cake Pans NSF Approved 19 Gauge 12 Pack $174.99 View details

Oven

Preheat your oven to 302°F (150°C) to bake the cake layers to perfection. An oven thermometer can help maintain the right temperature.

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Restaurantware Hi Tek Half Size Convection Oven 1 Countertop Electric Oven - 1.5 Cu. Ft. 120V Stainless Steel Commercial Convection Oven 1600W 4 Racks Included

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(7,963) Emeril Lagasse 26 QT Extra Large Air Fryer, Convection Toaster Oven with French Doors, Stainless Steel $189.99 View details

Saucepan

Perfect for heating milk and making the custard. Stir constantly to avoid burning!

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AVACRAFT Stainless Steel Saucepan with Glass Strainer Lid, Two Side Spouts for Easy Pour with Ergonomic Handle, Multipurpose Sauce Pot (Tri-Ply Capsule Bottom, 2.5 Quart)

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(6,741) AVACRAFT Stainless Steel Saucepan with Glass Strainer Lid, Two Side Spouts for Easy Pour with Ergonomic Handle, Multipurpose Sauce Pot (Tri-Ply Capsule Bottom, 2.5 Quart) $48.50 View details Prime

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(10,515) Cuisinart 1-Quart Saucepan, Chef's Classic Nonstick Hard Anodized Saucepan w/Cover, 619-14 $19.95 View details

Variations

Gluten-Free Variation: Replace the wheat flour with a 1:1 ratio of gluten-free all-purpose flour. Make sure your pistachio flour does not contain any hidden gluten.

Vegan Variation: To make this recipe vegan, replace egg whites with aquafaba (chickpea water) for the meringue, and use a non-dairy milk like almond or oat milk for the custard. Swap the heavy cream and mascarpone with coconut cream and vegan cream cheese 🥥.

Faq

What's the best way to whip egg whites to stiff peaks?
Use a properly cleaned, dry mixing bowl and an electric mixer. Start at a low speed and gradually increase to high while adding sugar slowly until peaks form.
Can I make this pastry without a mixer?
Yes, but it will be challenging to achieve the same results. You can use a whisk, but be prepared for a workout!
How do I know when my custard is ready?
The custard is ready when it coats the back of a spoon and you draw a line through it with your finger, and the line stays intact.
Why did my cake layers come out dense?
Overmixing or undermixing the batter can result in dense layers. Make sure to fold the dry ingredients gently into the whipped egg whites to retain airiness.
Can I add different nuts to the recipe?
Absolutely! Feel free to experiment with almonds, hazelnuts, or walnuts 🍪. Just ensure they are finely chopped or ground for a uniform texture.
How do I prevent the cream layers from sliding when cutting the cake?
Chilling the cake in the freezer helps the layers set firmly. Use a serrated knife to cut through the cake smoothly.