Raspberry Pistachio Heavenly Cake
INGREDIENTS:
For the pistachio sponge cake:
1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, 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
2 teaspoons powdered gelatin
For the vanilla cream cheese frosting:
1 pound cream cheese, softened
1/2 cup unsalted butter, softened
3 cups sifted powdered sugar
2 teaspoons vanilla extract
For the mirror glaze:
3/4 cup granulated sugar
1/2 cup water
1 tablespoon powdered gelatin
1/2 cup condensed milk
1 cup white chocolate chips
Green food coloring
Toppings:
Fresh raspberries
Shelled pistachios
Edible gold leaf (optional)
Directions:
Preheat oven to 350°F (175°C). Line bottoms of two 8-inch cake pans with parchment paper.
For sponge cake, combine ground pistachios, flour, baking powder and salt. Beat eggs, sugar and vanilla until pale and doubled in size. Gently fold into dry ingredients and melted butter. Divide batter between pans and bake for 25 minutes.
For jelly puree raspberries sugar lemon juice Spread and heat with gelatin until dissolved. Cool until slightly set, then spread over cake layer.
For the frosting, beat the cream cheese and butter until soft. Gradually add the powdered sugar and vanilla. Spread over the jelly set.
For the frosting, mix together the sugar, water and gelatin. Add the condensed milk, then pour over the white chocolate; mix until smooth. Add green colour, let cool slightly, then pour over the frosting.
Garnish with fresh raspberries, pistachios and gold leaf. Chill until
Prep time: 1 hour | Cook time: 25 minutes | Total time: 1 hour 25 minutes | Kcal: 640 kcal | Servings: 12 servings