Dive into the world of baking with a recipe that combines lush pistachios and tangy raspberries in an unforgettable dessert experience. The Pistachio Raspberry Dream Cake represents the pinnacle of pastry perfection, offering a taste that’s both rich and refreshingly light.
Unlocking the Secrets to a Flawless Sponge
Achieving a feather-light sponge is crucial for this cake’s foundation. Mix your dry ingredients, ensuring a uniform blend. The key? Whisking your eggs and sugar to the right consistency, infusing air and volume into your batter.
The Magic of Pistachio Paste
Pistachio paste brings a creamy, nutty depth to your cake. This ingredient transforms the sponge, giving it a moist texture and a beautifully green hue. It’s not just about flavor; it’s about crafting a cake that’s as delightful to look at as it is to eat.
Raspberry Compote: A Tangy Twist
Raspberries offer a bright contrast to the earthy pistachios. Cooking them down into a compote intensifies their flavor, creating a perfect balance. Layered within the cake, this compote becomes a ruby-hued jewel, adding a burst of freshness with every bite.
Frosting: The Final Flourish
A silky, smooth frosting is the crowning glory of your dream cake. Opt for a light, mascarpone-based cream, whisked with a touch of vanilla. It complements the pistachio and raspberry layers, adding a luxurious creaminess that ties all the flavors together beautifully.
Assembling Your Masterpiece
Constructing your cake is an art. Alternate sponge layers with generous spreads of pistachio paste and raspberry compote, finishing with a lavish coating of frosting. The result? A visually stunning dessert that’s sure to impress at any gathering.
Ingredients:
For the Pistachio Sponge Cake:
1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
1 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup unsalted butter, melted and cooled
For the Raspberry Gelée:
2 cups fresh raspberries
1/2 cup granulated sugar
2 tbsp lemon juice
2 tsp gelatin powder
For the Vanilla Cream Cheese Frosting:
1 lb cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tsp vanilla extract
For the Mirror Glaze:
3/4 cup granulated sugar
1/2 cup water
1 tbsp gelatin powder
1/2 cup condensed milk
1 cup white chocolate chips
Green food coloring
Garnishes:
Fresh raspberries
Shelled pistachios
Edible gold leaf (optional)
Directions:
Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.
For the sponge cake, combine ground pistachios, flour, baking powder, and salt. Beat eggs, sugar, and vanilla until pale and doubled in size. Gently fold in dry ingredients and melted butter. Divide batter between pans and bake for 25 minutes.
For the gelée, purée raspberries, sugar, and lemon juice. Strain and heat with gelatin until dissolved. Cool until slightly set, then spread over one cake layer.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over the set gelée.
For the glaze, mix sugar, water, and gelatin. Add condensed milk, then pour over white chocolate; mix until smooth. Add green coloring, let cool slightly, then pour over frosting.
Garnish with fresh raspberries, pistachios, and gold leaf. Chill until set.
Prep Time: 1 hour | Cooking Time: 25 minutes | Total Time: 1 hour 25 minutes | Kcal: 640 kcal | Servings: 12 servings