Heavenly Pistachio Raspberry Dream Cake
Ingredients:
- For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup finely ground pistachios
- 1 cup fresh raspberries
- For the Pistachio Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup finely ground pistachios
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Green food coloring (optional)
- For the Raspberry Filling:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- For Garnish:
- Whole pistachios
- Fresh raspberries
- Edible flowers (optional)
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the finely ground pistachios.
- Divide the batter evenly among the prepared cake pans. Sprinkle fresh raspberries evenly over the batter in each pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Raspberry Filling:
- In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10-15 minutes.
- Remove from heat and let the raspberry filling cool completely.
- Prepare the Pistachio Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the finely ground pistachios, vanilla extract, and 2 tablespoons of milk or heavy cream. Beat until light and fluffy. If the frosting is too thick, add an additional tablespoon of milk or heavy cream.
- If desired, add a few drops of green food coloring to achieve a pistachio-green color.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of pistachio frosting over the top.
- Spread half of the raspberry filling over the frosting.
- Repeat with the second cake layer, more frosting, and the remaining raspberry filling.
- Place the third cake layer on top.
- Frost the Cake:
- Spread a thin layer of pistachio frosting over the top and sides of the cake to create a crumb coat. Refrigerate the cake for 15-20 minutes to set the crumb coat.
- Apply a final layer of pistachio frosting over the entire cake, smoothing it with an offset spatula.
- Garnish:
- Decorate the cake with whole pistachios, fresh raspberries, and edible flowers as desired.
- Serve:
- Slice and serve this heavenly pistachio raspberry dream cake, enjoying the perfect combination of nutty pistachios and tangy raspberries.
Tips:
- Pistachios: For best results, use unsalted and shelled pistachios. Grind them finely using a food processor.
- Raspberries: Fresh raspberries work best, but you can use frozen raspberries if fresh are not available. Just be sure to thaw and drain them well.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Enjoy this delightful and decadent cake, perfect for special occasions or simply indulging your sweet tooth!
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