easy homemade strawberry pistachio cake

Preptime: 30min

Cooktime: 30min

Waittime:45min

Totaltime:105min

1. Preheat the oven to 170°C / 338°F.
2. Grease a round 20cm / 8inches baking pan and put it aside.
3. Mix all-purpose flour and baking powder together and put aside.
4. Melt the butter in the microwave or in a water bath.
5. Separate the egg yolk from the egg white in two separate bowls.
6. Whisk egg whites on high speed until stiff peaks form (this will take about 5 minutes. It depends on the machine you’re using.)
7. Mix melted butter, egg yolks, vanilla extract, and sugar together. Whisk until well combined.
8. Now carefully add the flour to the butter-sugar mixture and fold carefully. When well combined, add the beaten egg white and whisk carefully until combined.
9. Pour the batter onto the prepared baking sheet and put it in the oven for about 20-30 minutes. Check with a wooden stick in the middle; if the batter sticks to the wooden stick, then the cake needs more time to bake. In the meantime, make the cream.
10. Add the pistachios to a food processor and grind them at high speed. Put it aside until needed.
11. Add the mascarpone, heavy cream, vanilla extract, and sugar into a bowl and whisk on high speed for about 1-2 minutes until well combined and creamy; it depends on your mixer.
12. Add the ground pistachio and fold it in the cream until well combined. Put the cream in the fridge for about 30 minutes.
13. In the meantime, wash the strawberries and cut them into slices.
14. Wash the mint leaves and chop them.
15. Remove the cake from the oven when finished, and let it cool off.
16. When the cake is cold, remove it from the baking pan. Put it on a large plate (serving plate/cake plate).
17. Add the cold cream to the cake and spread it with a cake spatula, knife, or whatever you have.
18. Put the strawberry slices on top of the cream/cake and sprinkle the cut mint leaves on top.
19. The strawberry cake is ready to serve.
20. ENJOY!