1 teaspoon of Baking powder
1/2 teaspoon of Baking soda
1 pinch of Table salt
200 grams of Mascarpone
100 grams of Powdered sugar
120 grams of Cream, whipped
1 teaspoon of Vanilla, paste
200 grams of Strawberries, fresh, medium sized
50 grams of Pistachio nuts, chopped
Preheat your oven to 180°C. Prepare a 20 cm baking tin which has been well buttered and covered with baking paper, set aside. Put pistachio nuts in an oven tray and bake for 5 minutes. Allow to cool. Place pistachio nuts into a blender and blitz for a few second until you get pistachio crumbs. Set aside.
In a bowl place your cake flour, cornstarch, baking powder, baking soda and salt. Mix until well combined.
In a large bowl mix the softened butter until fluffy and creamy. Add white sugar and mix again until the sugar is well incorporated.
Add one egg and mix again, add the other egg, mix until well combined.
Add your vanilla extract, incorporate Greek yogurt, slowly mix.
Add the flour mix and chopped pistachios and incorporate until well combined.
Pour the batter into the prepared baking tin. Bake in the preheated oven for about 35-40 minutes. Test the cake by inserting a clean wooden skewer in the middle of the cake. If the skewer comes out clean, then your cake is baked.
Let the cake sit at room temperature for about 10 minutes, release the cake from the tin on a wire rack and allow to cool at room temperature until completely cooled.
For the topping: in a mixing bowl place your Mascarpone cheese together with the powdered sugar, whipping cream and vanilla paste. Mix well until you get a smooth fluffy texture.
Dollop the cream cheese over the cooled cake and top with fresh strawberries and more chopped pistachios.
Place your cake in the fridge to chill for about 1 to 2 hours. Slice and serve.