Description

Indulge in a Heavenly Pistachio Raspberry Dream Cake—a luxurious, nutty, and fruity dessert perfect for special occasions. This cake features a fluffy pistachio sponge, a tart raspberry gelée, a rich vanilla cream cheese frosting, and a shiny mirror glaze that makes it a true showstopper. Each bite offers a perfect balance of sweet, creamy, and tangy flavors with a hint of crunch from the pistachios. Whether you’re hosting a celebration or simply treating yourself, this cake is guaranteed to impress!

Ingredients

Scale

For the Pistachio Sponge Cake

1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, room temperature
1 cup granulated sugar
½ teaspoon vanilla extract
½ cup unsalted butter, melted and cooled

For the Raspberry Gelée

2 cups fresh raspberries
½ cup granulated sugar
2 tablespoons lemon juice
2 teaspoons gelatin powder

For the Vanilla Cream Cheese Frosting

1 pound cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
2 teaspoons vanilla extract

For the Mirror Glaze

¾ cup granulated sugar
½ cup water
1 tablespoon gelatin powder
½ cup condensed milk

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Instructions

Step 1: Make the Pistachio Sponge Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a food processor, grind the pistachios until they resemble fine crumbs.
In a bowl, whisk together pistachio flour, all-purpose flour, baking powder, and salt.
In another bowl, beat eggs and sugar for 3 minutes until fluffy. Add vanilla extract and melted butter, mixing gently.
Fold in the dry ingredients until just combined.
Divide the batter evenly into the pans and bake for 20-25 minutes. Let cool completely.

Step 2: Prepare the Raspberry Gelée

In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until the fruit softens.
Strain the mixture to remove seeds.
Dissolve gelatin powder in 2 tablespoons warm water, then stir into the raspberry mixture.
Pour into a dish and refrigerate for 2 hours until firm.

Step 3: Make the Vanilla Cream Cheese Frosting

In a bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar, mixing well after each addition.
Stir in vanilla extract and continue mixing until fluffy.

Step 4: Assemble the Cake

Trim the cake layers for an even surface.
Place one layer on a cake stand and spread a thin layer of frosting on top.
Add a layer of raspberry gelée, smoothing it evenly.
Place the second cake layer on top and frost the entire cake with the remaining frosting.
Refrigerate for at least 1 hour before applying the mirror glaze.

Step 5: Make the Mirror Glaze

In a saucepan, heat sugar and water until the sugar dissolves.
Bloom the gelatin in 3 tablespoons cold water for 5 minutes, then stir into the sugar mixture.
Add condensed milk, remove from heat, and strain the mixture.
Let cool to 90°F (32°C) before using.

Step 6: Glaze and Decorate

Place the chilled cake on a wire rack over a baking tray.
Pour the cooled mirror glaze evenly over the cake, allowing it to drip down the sides.
Let the glaze set for 10-15 minutes before transferring the cake to a serving plate.
Decorate with chopped pistachios, fresh raspberries, or edible flowers.

Notes

If using unsalted pistachios, add an extra pinch of salt to enhance the flavor.
Ensure the mirror glaze is not too hot when pouring to prevent melting the frosting.
You can use store-bought raspberry jam instead of homemade gelée for a quicker option.
For an extra crunch, add chopped pistachios between the cake layers.

Prep Time: 45 minutes
3 hours:
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French-Inspired