Gluten-Free Pistachio Mousse Cake
Delight your taste buds with this elegant gluten-free pistachio mousse cake, where nutty sophistication meets creamy decadence. This recipe combines a tender almond flour cake base with a luscious pistachio mousse, offering a bakery-style dessert that's entirely gluten-free. A hint of vanilla complements the rich pistachio flavor, while the velvety white chocolate glaze adds a luxurious finishing touch. Topped with finely chopped shelled pistachios for an extra crunch, it's perfect for impressing guests or treating yourself to something special. Ready in just a few steps, this stunning dessert is an excellent choice for any celebration or indulgent weekend baking project.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 100 grams Granulated sugar
- 60 grams Unsalted butter, melted
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 150 grams Pistachio paste
- 300 milliliters Heavy cream
- 8 grams Gelatin powder
- 50 milliliters Water
- 100 grams White chocolate, chopped
- 30 grams Shelled pistachios, finely chopped
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, combine almond flour, granulated sugar, melted butter, eggs, vanilla extract, and salt. Mix until smooth and well combined.
Pour the cake batter into the prepared pan and spread evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely on a wire rack.
While the cake is cooling, prepare the pistachio mousse. In a small bowl, sprinkle the gelatin powder over 50 ml of water and let it bloom for about 5 minutes.
In a saucepan over low heat, heat the pistachio paste until smooth. Add the bloomed gelatin and stir until fully dissolved.
In a separate mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pistachio mixture until well combined.
Once the cake has cooled, spread the pistachio mousse evenly over the cake base. Refrigerate for at least 2 hours to set.
For the glaze, melt the white chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth.
Allow the melted chocolate to cool slightly, then pour over the set mousse, spreading evenly.
Top with finely chopped shelled pistachios as a garnish.
Chill the cake for an additional hour to set the glaze before serving. Slice and enjoy your gluten-free pistachio mousse cake!
Nutrition Facts
Calories |
4301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.5 g | 433% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 177.8 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 746 mg | 57% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
