Nut-Free Pistachio Mousse Cake
Indulge in the creamy decadence of a Nut-Free Pistachio Mousse Cake, a show-stopping dessert that marries light, fluffy cake layers with a rich, velvety pistachio mousse—all without a single nut in sight. Perfect for those with nut allergies or simply looking for a twist on classic pistachio flavors, this recipe uses nut-free pistachio flavoring to deliver the signature taste. With a tender vanilla-infused cake base and a luxurious mousse made from whipped cream and gelatin, this dessert is as elegant as it is allergen-friendly. Easy to prepare with straightforward steps, it’s the ideal centerpiece for celebrations or a special treat to share. Refrigerated to perfection, this nut-free pistachio mousse cake is sure to become your new go-to dessert, offering creamy layers of indulgence in every bite!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 2 teaspoons Nut-free pistachio flavoring
- 240 milliliters Heavy cream
- 30 grams Powdered sugar
- 1 tablespoon Gelatin powder
- 60 milliliters Cold water
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
Stir in 1 teaspoon of nut-free pistachio flavoring into the batter.
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the pistachio mousse, first bloom the gelatin by sprinkling it over 60ml of cold water in a small bowl. Let it sit for 5 minutes.
In a medium saucepan, heat 120ml of the heavy cream over medium heat until it just begins to simmer. Remove from heat and whisk in the bloomed gelatin until fully dissolved.
Stir in the remaining 1 teaspoon of nut-free pistachio flavoring into the cream mixture. Let it cool to room temperature.
In a large mixing bowl, whip the remaining heavy cream with the powdered sugar until stiff peaks form.
Gently fold the cooled cream mixture into the whipped cream, taking care not to deflate the mousse.
To assemble the cake, cut the cooled cake in half horizontally to create two layers. Place the bottom layer on a serving plate and spread half of the pistachio mousse over it.
Place the top cake layer over the mousse and spread the remaining mousse on top.
Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the mousse to set.
Once set, slice and serve your nut-free pistachio mousse cake as a delightful dessert!
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 349.5 g | 127% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 191.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 263 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 572 mg | 12% | |
*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.
