Ingredients
Equipment
Method
- Pulse the shelled pistachios in a food processor until they resemble coarse sand.
- Cream the butter and sugar together until visibly pale and fluffy, then mix in eggs.
- Fold in the dry ingredients and ground nuts gently to avoid developing too much gluten.
- Divide the batter evenly between prepared pans and bake until a toothpick inserted in the center comes out clean.
- Cook the berries with sugar over medium heat until the mixture thickens significantly, then cool completely.
- Whip the cold mascarpone and heavy cream together until stiff peaks form.
- Layer the cooled cakes with a ring of frosting and a generous scoop of the berry filling.
- Cover the entire structure with the remaining frosting and top with fresh berries and chopped nuts.
Nutrition
Notes
Store covered in the refrigerator up to 4 days. Serve slightly chilled for the cleanest slices. You can use frozen berries for the compote if fresh are unavailable.