Pistachio Meyer Lemon Mousse Cakes ππ°
Pistachio Meyer Lemon Mousse Cakes ππ°
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 350 kcal | Servings: 8 servings
_____Ingredients:_____
For the Pistachio Cake Layers:
- 1 cup all-purpose flour
- 1 cup shelled pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Meyer Lemon Mousse:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 8 ounces cream cheese, softened
- Zest of 2 Meyer lemons
- 1/4 cup Meyer lemon juice
- 1 teaspoon vanilla extract
For the Pistachio Meyer Lemon Curd:
- 1/2 cup granulated sugar
- Zest of 2 Meyer lemons
- 1/2 cup Meyer lemon juice
- 3 large egg yolks
- 3 tablespoons unsalted butter, cubed
- 1/4 cup shelled pistachios, finely chopped (for garnish)
_____Directions:_____
1. Preheat the oven to 350Β°F (175Β°C). Grease and flour two 6-inch round cake pans, then line the bottoms with parchment paper.
2. In a food processor, pulse the pistachios until finely ground. In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt until well combined.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
