Name: recipe italian cream cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 200g (1 ½ cups) All-Purpose Flour: Provides structure.; 150g (¾ cup) Granulated Sugar: Adds sweetness and fluffiness.; 100g (½ cup) Unsalted Butter, Softened: For richness and flavor.; 4 Large Eggs: Binds ingredients and adds richness.; 120ml (½ cup) Whole Milk: Adds moisture and tenderness.; 2 tsp Baking Powder: Leavening agent for a light cake.; ½ tsp Salt: Enhances flavors.; 250g (1 cup) Mascarpone Cheese: Creates a smooth, luxurious filling.; 200ml (¾ cup) Heavy Cream: Whips up for a light, airy texture.; 80g (⅔ cup) Powdered Sugar: Sweetens filling and glaze.; Zest of 1 Large Orange: Key to the orange infusion.; 150g (1 ½ cups) Unsalted Pistachios, Chopped: Adds crunch and nutty flavor.; 60g (⅓ cup) Light Brown Sugar: Caramelizes and adds molasses flavor.; 30g (2 Tbsp) Butter, Melted: Binds crumble and aids caramelization.; 120ml (½ cup) Fresh Orange Juice: Adds fresh orange flavor to glaze.; 100g (¾ cup) Powdered Sugar (for glaze): Creates a smooth glaze.; 2 Tbsp Butter, Melted (for glaze): Adds shine to glaze.; Toasted Pistachio Shards & Orange Zest: For garnish.

Description

This Orange Infused Italian Cream Cake combines Italian cream cake with bright citrus flavors and a crunchy pistachio crumble. It’s a show-stopping dessert that’s surprisingly easy to make.

Ingredients

Scale

200g (1 ½ cups) All-Purpose Flour: Provides structure.
150g (¾ cup) Granulated Sugar: Adds sweetness and fluffiness.
100g (½ cup) Unsalted Butter, Softened: For richness and flavor.
4 Large Eggs: Binds ingredients and adds richness.
120ml (½ cup) Whole Milk: Adds moisture and tenderness.
2 tsp Baking Powder: Leavening agent for a light cake.
½ tsp Salt: Enhances flavors.
250g (1 cup) Mascarpone Cheese: Creates a smooth, luxurious filling.
200ml (¾ cup) Heavy Cream: Whips up for a light, airy texture.
80g (⅔ cup) Powdered Sugar: Sweetens filling and glaze.
Zest of 1 Large Orange: Key to the orange infusion.
150g (1 ½ cups) Unsalted Pistachios, Chopped: Adds crunch and nutty flavor.
60g (⅓ cup) Light Brown Sugar: Caramelizes and adds molasses flavor.
30g (2 Tbsp) Butter, Melted: Binds crumble and aids caramelization.
120ml (½ cup) Fresh Orange Juice: Adds fresh orange flavor to glaze.
100g (¾ cup) Powdered Sugar (for glaze): Creates a smooth glaze.
2 Tbsp Butter, Melted (for glaze): Adds shine to glaze.
Toasted Pistachio Shards & Orange Zest: For garnish.

Instructions

Cool Cakes: Ensure cake layers are completely cooled.
Distribute Crumble: Spread half the pistachio crumble on the first layer.
Apply Filling: Spread orange-infused mascarpone cream over crumble.
Layer Cakes: Place second layer on top, gently pressing down.
Frost Cake: Frost with remaining cream, smooth or textured.
Prepare Glaze: Whisk orange juice, powdered sugar, and butter.
Glaze Cake: Drizzle glaze over the top and sides.
Garnish & Chill: Add pistachio shards and orange zest; chill for 30 minutes.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. If you don’t have mascarpone, substitute with equal parts cream cheese and heavy cream.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 100 mg

Keywords: cake,orange,pistachio,italian cream,dessert,citrus,mascarpone,crumb,baking