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Pistachio Meyer Lemon Mousse Cakes

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  • Author: Asma
  • Prep Time: 40 minutes
  • chill time: 6 hours
  • Cook Time: 30 minutes
  • Total Time: 7 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Desserts
  • Method: Baking and Layering
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

Indulge in these elegant Pistachio & Meyer Lemon Mousse Cakes, a sophisticated dessert featuring nutty pistachios and zesty Meyer lemons. Perfect for special occasions, this dessert pairs creamy mousse with fluffy cake, creating a harmonious blend of earthy and citrus flavors.

Ingredients

Units Scale

Cake Layer

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup unsalted butter (melted)

Pistachio Mousse

  • 3/4 cup pistachios (ground into a fine powder)
  • 1 cup heavy cream (whipped to stiff peaks)
  • 2 tsp unflavored gelatin
  • 2 tbsp water
  • 1/4 cup granulated sugar

Meyer Lemon Mousse

  • 1/2 cup Meyer lemon juice
  • Zest of 2 Meyer lemons
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 tsp gelatin (unflavored)
  • 2 tbsp water
  • 1/2 cup heavy cream (whipped to stiff peaks)

Garnish

  • 1 Meyer lemon (zested)
  • Crushed pistachios

Instructions

Prepare the Cake Layer

  1. Preheat Oven: Preheat to 350°F (175°C). Grease and line a baking sheet or round cake pan.
  2. Make Batter: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat eggs, sugar, and vanilla until pale and thick (about 3–5 minutes). Fold in dry ingredients and melted butter until combined.
  3. Bake: Pour batter into the prepared pan and bake for 12–15 minutes or until a toothpick comes out clean. Cool completely and cut into circles or shapes to fit your molds.

Make the Pistachio Mousse

  1. Dissolve Gelatin: In a small bowl, mix gelatin with water. Let bloom for 5 minutes, then microwave for 10 seconds until dissolved.
  2. Combine Ingredients: Whisk together ground pistachios and sugar. Fold in whipped cream and gelatin. Chill until slightly thickened.

Make the Meyer Lemon Mousse

  1. Cook Lemon Base: In a heatproof bowl, whisk egg yolks, sugar, lemon juice, and zest. Place over a simmering pot of water (double boiler) and whisk until thickened. Cool slightly.
  2. Dissolve Gelatin: Combine gelatin and water as above. Stir into the lemon base.
  3. Fold in Cream: Once the lemon base is cool, fold in whipped cream until smooth. Chill slightly.

Assemble the Mousse Cakes

  1. Layer the Components: In molds, place a layer of cake, followed by pistachio mousse, then Meyer lemon mousse. Smooth the top with a spatula.
  2. Chill: Refrigerate for at least 6 hours or overnight to set.

Garnish and Serve

  1. Decorate: Remove from molds and top with Meyer lemon zest and crushed pistachios. Serve chilled.

Notes

  • Make Ahead: The cakes can be made a day in advance and stored in the refrigerator.
  • Gelatin Alternative: Use agar-agar for a vegetarian option.
  • Storage: Store in an airtight container in the fridge for up to 3 days.

Find it online: https://yumandjoy.com/pistachio-meyer-lemon-mousse-cakes/