Description
Light and airy mousse cakes featuring a nutty pistachio base layered with creamy Meyer lemon mousse and finished with a glossy lemon glaze
Ingredients
- Shelled Pistachios: 1 cup finely ground
- Unsalted Butter: 1/2 cup melted
- Granulated Sugar: 3/4 cup
- Large Eggs: 3 whole
- All-Purpose Flour: 1/2 cup
- Heavy Cream: 1 1/2 cups cold
- Meyer Lemon Zest: 2 tablespoons
- Fresh Meyer Lemon Juice: 1/3 cup
- Unflavored Gelatin: 2 teaspoons
- Powdered Sugar: 1/2 cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F and lightly grease springform pan or ring molds
- Combine Ingredients: Beat eggs and granulated sugar until pale and fluffy, stir in melted butter, fold in ground pistachios and flour until combined
- Prepare Your Cooking Vessel: Pour batter into pan and smooth top evenly
- Assemble the Dish: Bake 18-22 minutes until lightly golden, cool completely. Bloom gelatin in cold water, warm lemon juice, dissolve gelatin, whip heavy cream with powdered sugar and lemon zest, fold in lemon mixture gently
- Cook to Perfection: Spread lemon mousse over cooled pistachio base, chill at least 4 hours until set
- Finishing Touches: Brush glaze made from lemon juice and sugar over top, sprinkle finely chopped pistachios
- Serve and Enjoy: Carefully unmold cakes and serve chilled
Notes
- Chill the mixing bowl before whipping cream for better volume
- Use freshly squeezed Meyer lemon juice for the brightest flavor
- Run a warm knife around the mold before releasing for clean edges
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Pistachio mousse cake, Meyer lemon dessert, layered mousse cakes, elegant dessert recipe