The cold cake with pistachio and hazelnut paste is a very delicious dessert perfect for the summer season, it requires no cooking, is made of a crunchy biscuit base and a creamy filling of cream and mascarpone flavored with hazelnut and pistachio.
It’s a cake that tastes best very cold, it can also be frozen and consumed at room temperature or as an ice cream cake, great for a meal end or any occasion with friends and family.
Good to eat and beautiful to look at, garnish it with pistachio crumbs and plenty of toasted hazelnuts for a more inviting look!
If you love no-bake cold desserts, also read:
Two-Taste Cold Cream Cake
Crunchy Cold Dessert with Cream and Nutella
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients for the Cold Cake with Pistachio and Hazelnut Paste
- 5.3 oz digestive biscuits
- 1/3 cup butter
- 2 cups heavy cream
- 1 cup mascarpone
- 1.2 cups powdered sugar
- 1.4 oz hazelnut paste
- 4 tbsp pistachio cream
- as needed toasted hazelnuts
- as needed hazelnut crumbs
- as needed pistachio crumbs
Tools
- Blender / Mixer
- Electric Whisk
- Pan 6 inches
- Freezer
Preparation for the Cold Cake with Pistachio and Hazelnut Paste
In a food processor with blades, blend the digestive biscuits, you can use whatever you have at home, I used ‘oro sawia’, then add the melted butter, work and mix everything well.
Line the base of a springform pan with parchment paper.Set aside a bit of the mixture, crumbled, about 7 tablespoons.
Transfer the rest of the crumbled biscuits mixture into the mold, press them well with the back of a spoon over the entire base of the mold; then put it in the fridge to cool.Pour the well-chilled liquid cream into a bowl, also well-chilled, and start whipping it together with the powdered sugar with electric whisks, when it’s well stiff, add the mascarpone, work until forming a good compact cream.
Divide the cream, transfer half into another container, in one add the hazelnut paste blending well with the whisks for a few minutes.
In the other half, add the pistachio cream, blending this as well with the whisk.
Take the base from the fridge, pour the first pistachio filling, level it well with the back of a spoon, sprinkle with a part of biscuit crumbs, and cool again for 15 minutes in the fridge or to speed up times 10 minutes in the freezer.
After this time, take the mold again and pour the hazelnut cream part, level it well, make some tufts, then decorate with the prongs of a fork, finally add the hazelnut and pistachio crumbs and whole hazelnuts for decoration.
Let the cold cake with pistachio and hazelnut paste rest in the fridge for at least 4 hours or in the freezer for at least 2-3 hours.
Open the springform pan, remove the parchment paper, place it on a serving plate, slice, and serve!
TIPS AND VARIANTS
For the cake base, you can use the biscuits you have at home, rectangular or round, even cocoa ones work well.
If you can’t find hazelnut paste, you can replace it with cream, but reduce some powdered sugar because it will be very sweet.
You can assemble the cake by also inverting the creams, hazelnut first and then pistachio, as you like it best!
The cold cake should be stored in the fridge or even in the freezer, enjoying it as an ice cream cake!
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