Description
Sweet raspberry essence dances through this Raspberry Delight Pistachio Cake Extravaganza, blending rich Mediterranean flavors with delicate nutty undertones. Elegant layers promise a luxurious dessert experience that lingers on palates, inviting you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios (finely blended unsalted pistachios)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
Leavening Agents:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sour cream or Greek yogurt
Instructions
- Craft a vibrant raspberry compote by simmering raspberries, sugar, and lemon juice in a saucepan over medium heat until berries disintegrate and release their essence.
- Incorporate cornstarch slurry into the raspberry mixture, cooking for 2-3 minutes until the sauce transforms into a luscious, slightly thickened consistency.
- Remove from heat and allow the compote to cool completely, enabling flavors to meld and intensify.
- Prepare cake pans by preheating the oven to 350F and lining 8-inch pans with parchment paper.
- Combine dry ingredients in a bowl, whisking flour, ground pistachios, leavening agents, and salt until thoroughly integrated.
- Cream butter and sugar in a separate mixing bowl until the mixture becomes light, airy, and voluminous.
- Introduce eggs, vanilla, and almond extract, blending until a smooth, uniform batter emerges.
- Gently incorporate sour cream and milk, then gradually fold in dry ingredients, maintaining a delicate mixing technique.
- Distribute batter evenly between prepared cake pans and bake for 22-25 minutes until a toothpick reveals a clean, perfect crumb.
- Allow cakes to cool completely, ensuring structural integrity for assembly.
- Whip mascarpone with powdered sugar, vanilla, and almond extract until achieving a silky, luxurious texture.
- Delicately fold whipped cream and ground pistachios into the mascarpone mixture, creating a fluffy, nutty frosting.
- Position first cake layer on a serving plate and generously spread raspberry compote across the surface.
- Apply a lavish layer of pistachio mascarpone frosting atop the raspberry filling.
- Crown with the second cake layer and enrobe the entire confection with remaining frosting.
- Embellish by scattering crushed pistachios and fresh raspberries across the cake’s surface.
- Optional: Sprinkle white chocolate shavings for an elegant, sophisticated finish.
- Refrigerate for 30 minutes to stabilize layers and enhance flavor integration before serving.
Notes
- Ensure raspberries are fully ripe and sweet for the most vibrant filling flavor.
- Ground pistachios can be replaced with almond flour for those with nut allergies.
- Use room temperature ingredients to create a smoother, more consistent cake batter.
- Chilling the cake helps set the frosting and makes slicing cleaner and more precise.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 343 kcal
- Sugar: 27 g
- Sodium: 217 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 75 mg