Description
Delicious Pistachio & Meyer Lemon Mousse Cakes that are perfect for any occasion.
Ingredients
Scale
- 1 cup finely ground pistachios
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1/4 teaspoon sea salt
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup freshly squeezed Meyer lemon juice (approximately 3–4 lemons)
- 1 tablespoon grated lemon zest
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup confectioners’ sugar
Instructions
- Preheat your oven to 350°F and prepare six 4-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a mixing bowl, combine the ground pistachios, granulated sugar, melted butter, and sea salt. Stir until uniform.
- Incorporate the eggs and vanilla extract, mixing until the batter is smooth. Distribute the batter evenly into the prepared pans.
- Bake for 15-18 minutes, or until the cakes are a light golden color and a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the mousse by sprinkling the gelatin over the cold water in a small bowl and allowing it to sit for 5 minutes.
- Gently heat the Meyer lemon juice in a saucepan until warm, then add the bloomed gelatin, stirring until fully dissolved. Set aside to cool slightly.
- In a separate large bowl, whip the heavy cream and confectioners’ sugar until soft peaks form. Carefully fold in the lemon zest and the lemon-gelatin mixture until well blended.
- To assemble the cakes, place one layer on a serving platter, spread a generous layer of the lemon mousse on top, then add another cake layer. Repeat until all layers are stacked, finishing with a layer of mousse on top.
- Refrigerate for at least 2 hours to allow the mousse to set properly.
Notes
- For a nut-free alternative, replace the pistachios with finely crushed graham crackers or vanilla wafers.
- Enhance the flavor by folding in fresh berries into the mousse or topping the finished cakes with a berry compote.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pistachio & Meyer Lemon Mousse Cakes, dessert, mousse cakes, baking