Heavenly Pistachio Raspberry Dream Cake
Ingredients:
For the pistachio sponge cake:
- 1 cup peeled pistachios, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4eggs, room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
For the raspberry jelly:
2 cups fresh raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
Gelatin powder 2 teaspoons
For the vanilla cream cheese frosting:
1 pound cream cheese, softened
1/2 cup unsalted butter, softened 3 cups sifted powdered sugar
Vanilla extract 2 teaspoons
Mirror Glaze For:
3/4 cup granulated sugar
1 tablespoon water
1 tablespoon gelatin powder
1/2 cup evaporated milk
1 cup white chocolate chips
Green food coloring
Garnish:
Fresh raspberries
Shelled pistachios
Edible gold leaf (optional)
Heavenly Pistachio Raspberry Dream Cake
Preparation:
Preheat oven to 350. °F (175 °C). Line the bottoms of two 8-inch cake pans with parchment paper.
For the sponge cake, mix ground pistachios, flour, baking powder and salt. Beat eggs, sugar, and vanilla until doubled in volume. Gently add dry ingredients and melted butter. Divide the dough among the molds and bake for 25 minutes.
For the jelly, puree the raspberries, sugar, and lemon juice. Strain and heat until dissolved with gelatin. Let cool until slightly set and spread over cake base.
For the glaze, mix cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Spread over the set jelly.
For the glaze, mix sugar, water, and gelatin. Add condensed milk and pour over white chocolate. Stir until smooth. Add green food coloring, let cool slightly, then pour over the glaze.
Garnish with fresh raspberries, pistachios and gold leaf. Cool until solid.
Prep time: 1 hour |Cook time: 25 minutes |Total time: 1 hour 25 minutes |Calories: 640kcal | Servings: 12