Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup shelled pistachios, finely chopped
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup shelled pistachios, roughly chopped (for garnish)
Special equipment needed:
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Food processor
- Offset spatula
Step-by-step instructions:
a. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
b. In a medium bowl, sift together the flour, cornstarch, and salt. Set aside.
c. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, or until the mixture is pale and thick.
d. Gently fold in the flour mixture in three additions, using a rubber spatula. Be careful not to overmix.
e. Fold in the melted butter and chopped pistachios.
f. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
g. Bake for 20-25 minutes, or until the cakes are golden brown and spring back when lightly touched.
h. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 460
Fat: 30g
Carbohydrates: 42g
Protein: 7g
Sodium: 160mg
Sugar: 28g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of pistachios.
- Cream cheese can be substituted for mascarpone cheese.
- Whipped cream can be used instead of mascarpone cream.
Variations:
- Add a layer of raspberry or strawberry jam between the cake layers.
- Top the cake with fresh berries or sliced fruit.
- Substitute lemon or orange zest for the pistachios.
Tips and tricks:
- Make sure the eggs are at room temperature before beating them with the sugar.
- Be gentle when folding in the flour mixture to avoid overmixing.
- Use a serrated knife to level the cakes before assembling the layers.
- Chill the mascarpone cream for at least 30 minutes before assembling the cake.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with chopped pistachios or fresh berries.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake is too dry, brush it with a simple syrup before assembling the layers.
Food safety advice:
Make sure the eggs are fresh and not past their expiration date.
Food history:
Genoise is a classic French sponge cake that is known for its light and airy texture.
Flavor profiles:
The pistachio genoise has a nutty and slightly sweet flavor, while the mascarpone cream is creamy and tangy.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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Region: Italian