Ingredients
For the Pistachio Sponge Cake:
- 1 cup shelled pistachios, finely ground
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- ½ tsp vanilla extract
- ½ cup unsalted butter, melted and cooled
For the Raspberry Gelée:
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp gelatin powder
For the Vanilla Cream Cheese Frosting:
- 1 lb cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tsp vanilla extract
For the Mirror Glaze:
- ¾ cup granulated sugar
- ½ cup water
- 1 tbsp gelatin powder
- ½ cup condensed milk
- 1 cup white chocolate chips
- Green food coloring
For Garnishes:
- Fresh raspberries
- Shelled pistachios
- Edible gold leaf (optional)
Instructions
1. Prepare the Pistachio Sponge Cake:
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a mixing bowl, combine finely ground pistachios, all-purpose flour, baking powder, and salt.
- In a separate bowl, beat eggs and granulated sugar until light and fluffy. Add vanilla extract and melted butter, mixing until smooth.
- Gradually fold the dry ingredients into the egg mixture until just combined.
- Divide the batter evenly between the two prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans.
2. Make the Raspberry Gelée:
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until raspberries break down and mixture becomes syrupy.
- Stir in gelatin powder until dissolved. Pour the mixture into an 8-inch round pan lined with plastic wrap and refrigerate until set.
3. Prepare the Vanilla Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add sifted powdered sugar and vanilla extract, beating until fluffy.
4. Assemble the Cake:
- Place one layer of pistachio cake on a serving plate. Spread a layer of cream cheese frosting on top, then gently place the set raspberry gelée layer over the frosting.
- Add a second layer of cream cheese frosting on top of the gelée, then place the second cake layer on top.
- Frost the entire cake with a thin layer of the remaining cream cheese frosting. Refrigerate for 15-20 minutes to set the frosting.
5. Prepare the Mirror Glaze:
- In a small saucepan, combine sugar, water, and gelatin powder. Heat until the sugar and gelatin are dissolved.
- Stir in condensed milk, then pour the mixture over white chocolate chips in a heatproof bowl. Stir until smooth, adding a few drops of green food coloring.
- Allow the glaze to cool slightly, then pour it over the chilled cake, allowing it to drip down the sides.
6. Decorate and Serve:
- Garnish with fresh raspberries, shelled pistachios, and edible gold leaf (if using).
- Slice and serve your beautiful pistachio raspberry dream cake!
Tips
- For a smoother finish, refrigerate the cake for 30 minutes before adding the mirror glaze.
- Store leftovers in the refrigerator for up to 3 days.
This Heavenly Pistachio Raspberry Dream Cake combines nutty pistachio flavor, creamy vanilla, and refreshing raspberry for an elegant, dreamy dessert perfect for celebrating!
