Ingredients
Scale
- 1 cup pistachio flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup Meyer lemon juice
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup citrus mirror glaze
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pistachio flour, all-purpose flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Pour into prepared cake pans and bake for 25-30 minutes.
- Allow cakes to cool completely.
- For the mousse, whip the heavy cream with powdered sugar until soft peaks form.
- Fold in Meyer lemon juice gently.
- Layer the mousse between the cooled sponge cakes.
- Finally, pour citrus mirror glaze over the assembled cakes.
Notes
- Ensure cakes are completely cooled before adding mousse and glaze.
- Store in the refrigerator for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg