There are many reasons one might want to enjoy a sizeable cake. It might be a milestone birthday or a big promotion at work. Or it might be as simple as the joy of two people getting married. Its beauty and tasty details are entirely in the hands of its baker, so bring out your inner artist when making this recipe.
For the cake (one layer)
- 250 g unsalted and softened butter
- 250 g of caster sugar
- 4 large eggs
- 1 tsp vanilla bean paste or extract
- 250 g of flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 lemon
For the mascarpone cream (one layer)
- 250 ml mascarpone chilled
- 60 icing sugar
- 175 ml double cream
- 1 tsp vanilla bean paste
For the crushed pistachio filling (one layer)
- 250 g unsalted unshelled pistachios
- 100 g sugar
- 150 ml of double cream
Additional Decorative Elements
- Chocolate Buttercream creates variation
- Fresh fruits (strawberries, citrus) provides vibrancy
- Additional garnishes (herbs, plants) adds colour
FOR THE CAKE
For the cake, it’s always best set up the basics, so simply pre-heat your oven to 180C/350 C and grease two 8″/20cm cake pans, add parchment paper, and set aside. Next you add the softened butter and sugar to the bowl of a stand mixer, and mix until it is fluffy and light. Add the eggs one by one, making sure to whip well after each to ensure even incorporation. This is also when you add the vanilla paste and the zest of a lemon.
In a separate bowl, add the sifted flour, salt, baking soda and powder, mix and then add it all to the wet ingredients, mixing well and ensuring that the sides of the mixing bowl are scraped down occasionally to incorporate it well. Finally you divide the batter between the two prepared pans, weighing them to ensure they are of equal size, and then bake for 30 - 35 minutes or until your cake tester come out clean. Remove the finished cakes from the oven and set the, on a wire rack to cool for 20 minutes, then remove them from the pan and let them cool completely
FOR THE CREAM
As for the mascarpone scream, whip the mascarpone with icing sugar and vanilla bean paste, stirring for about 1 - 2 minutes until they are well combined. Then add double or whipping cream to the mixture and whip for 2 more minutes until stiff.
FOR THE FILLING
Finally for the pistachio filling, simply chop up the majority of your pistachios and set them aside. Make sure to save at least a few semi-whole so that you get added texture and crunch. Next, add the sugar to the cream and mix until nice and fluffy. Finally add your pistachios, mix them in gently and you’re done!
CAKE ASSEMBLY
This one is fairly straightforward, but take about ¼ of the mascarpone cream and put it on top of the bottom cake piece. Dap on a nice portion of the pistachio filling and spread it over. Next, you add another dollop of mascarpone cream and level everything with a cake spatula. Cover it with the second cake layer. Next, you cover the entire cake with mascarpone cream and decorate it to your takes. If you scrape more along the edges you will get a “naked” effect, which gives it a more rustic look, while putting on more will create a more classical-looking result. You can then decorate to your heart's content, adding chocolate, fruits, and even flowers if you so wish to create the cake of your dreams!
