Description
Indulge in the luxurious flavors of this Raspberry Delight Pistachio Cake Extravaganza. A pistachio-infused cake layered with sweet raspberries and topped with a creamy pistachio frosting, this dessert is a true showstopper.
Ingredients
For the pistachio cake:
1 cup shelled unsalted pistachios, 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, ½ cup unsalted butter (softened), ¾ cup granulated sugar, 3 large eggs, ½ cup whole milk, 1 teaspoon vanilla extract, ½ teaspoon almond extract.
For the raspberry layer:
1 ½ cups fresh raspberries (or frozen and thawed), 2 tablespoons granulated sugar, 1 teaspoon lemon juice.
For the pistachio cream frosting:
¾ cup pistachio cream or paste, ¾ cup mascarpone cheese (softened), ½ cup powdered sugar, ½ cup heavy cream (chilled).
For garnish:
Extra raspberries, chopped pistachios, mint leaves (optional).
Instructions
- Prepare the pistachio cake: Preheat the oven, grind pistachios, mix dry ingredients. Cream butter and sugar, add eggs and extracts, mix in dry ingredients and milk. Bake and cool the cakes.
- Make the raspberry layer: Cook raspberries, sugar, and lemon juice until thickened. Cool.
- Create the pistachio cream frosting: Beat mascarpone and pistachio cream, add powdered sugar, then chilled heavy cream until fluffy.
- Assemble the cake: Layer raspberry compote, pistachio cream, and second cake layer. Frost with remaining pistachio cream. Garnish and chill before serving.
Notes
- Use high-quality pistachio paste or cream without added sugar for optimal flavor.
- Store the cake in the refrigerator and serve slightly chilled for the best taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
