Today I give you an idea if you need to make a super easy birthday cake or celebrate Mother’s Day or some particular occasion: the DELICIOUS TWO-FLAVORED HAZELNUT AND PISTACHIO CAKE. As you know, we food bloggers work well in advance, and consequently, I made this delicious cake for the upcoming Mother’s Day. I wanted to try this dessert well in advance to ensure it was perfect. Well, the result is that the dessert was gone in a flash, so I would say it was a success, and I will make it again for my mom for the upcoming celebration. Try it yourself.
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- Preparation time: 1 Hour
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- sponge cake (with 9-inch mold click here for the recipe)
- 21 oz meringue buttercream (click here for the recipe)
- 1 quart whipping cream
- 3 drops red food coloring
- to taste colored sugar candy (optional for decoration)
- to taste Alchermes
- 2 cups whole milk
- 5 egg yolks egg yolks (5)
- 3/4 cup sugar
- 3 tbsps cornstarch
- 3 tbsps rice starch
- 1 thread vanilla (natural aroma)
- 3 tbsps pistachio spread (spreadable)
- 3 tbsps hazelnut spread
Tools
- 1 Cake Pan
- 1 Saucepan
- 2 Piping Bag
Steps
Let’s start preparing the custard. In a bowl, add eggs and sugar. Mix until the two ingredients are well combined.
Add the flours and mix well with a whisk
Meanwhile, heat the milk on the stove with a thread of natural vanilla essence, until it almost boils
Pour the hot milk into the egg and flour mixture
Put it back in the pot
Stir with a whisk until the right consistency is achieved
Pour into a bowl and cover with plastic wrap. Let it cool.
Cut the sponge cake into three layers
Once cooled, combine half the custard with the tablespoons of pistachio spread
Do the same with the hazelnut spread
Soak the first sponge cake layer with Alchermes
Spread the hazelnut cream on top
Add the hazelnut granules
Close with the second disc and soak it with Alchermes
Now add the pistachio cream.
Finish with the last sponge cake disc
Soak again with Alchermes
Pour the buttercream on top and frost the cake
Whip the cream
Pour half the cream into a piping bag with a star nozzle and start decorating the edges of the cake
Add a few drops of red food coloring to the remaining whipped cream until it turns pink
Decorate the cake with the pink cream first on top
Then the sides
On the surface, hazelnut granules
Finish with sugar-coated gummy candies (optional, of course, you can decorate with whatever you like)
Leave it in the fridge for 2 hours and enjoy our Delicious Two-flavored Hazelnut and Pistachio Cake
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