Pistachio Rose Water Cake

Working Method

Pistachio Sponge Cake
  • With the wisk attachment, mix all ingredients for 1 minute low, scrape bowl and mix for 6 minutes at high speed. 
  • Spread sponge into a full slab tray with silpat or lined with parchment paper and level top. 
  • Sprinkle with crushed pistachio and bake at 180C for about 15 minutes. Do not overbake. 
  • Let cool completely before assembling.

Rosewater Buttercream
  • With the paddle attachment, mix butter for about 1 minute to become soft and no lumps. 
  • Add all the other ingredients and mix on slow for about 1 minute to incorporate, changing for medium speed and mix for about 4 minutes until light and fluffy texture. 
  • Add a drop of red food coloring as desired for color as like.

Belgian Chocolate Mousse
  • Melt Belgian Chocolate Ganache to 35C and whisk with cream at medium speed until light and creamy. 
  • Do not overwhip, as it gets harder when it sets.

Pistachio Glaze
  • Mix Harmony and ground pistachio and set aside.

Rose Water Syrup
  • Bring sugar and water to boil. 
  • Add rose water and orange oil, and stir.


  • Cut cake layer in 3 Stripes. 
  • Place one 3rd cake layer at the bottom, soak with Rosewater Syrup and spread a thin layer of Rose Water buttercream, about 500g, and top with the second cake layer and soak with syrup. 
  • Spread 400g of Belgian Chocolate Mousse, top with 3rdcake layer and soak with Syrup. 
  • Spread the final Buttercream layer, about 500g, and rest in freezer for about 30 minutes. 
  • Glaze cake with a very thin layer of pistachio Glaze and place in freezer for a couple minutes to set before cut. 
  • After, cut the cakes to the desired size and shape, pipe Buttercream russets on top and decorate with Chocolate sticks.
  • Keep cakes in the fridge.

Pistachio Rose Water Cake

Complexity level:  


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