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


  • 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%)


  • 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.

  • Silicone Spatula

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

  • Large Baking Pan

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

  • 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.

  • Saucepan

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


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.


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!


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 🥥.


  • 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.

Nutrition facts

Pistachio ice cream cake with raspberry
Recipe Yield:12 servings
Calories:Per serving
Calories (Min - Max):450 - 500
Total Fat:28g
Saturated Fat:15g
Total Carbohydrate:42g
Total Sugars:36g