Indulge in the elegance of baking with our guide to creating the Heavenly Pistachio Raspberry Dream Cake, a dessert that promises to be as delightful to the palate as it is to the eye. This luxurious cake combines the rich, nutty flavor of pistachios with the fresh tartness of raspberries, all enveloped in a creamy vanilla frosting and finished with a glossy mirror glaze. Whether you’re celebrating a special occasion or simply treating yourself, the Heavenly Pistachio Raspberry Dream Cake is a masterpiece that will elevate any dining experience. Follow our detailed recipe below to bring this heavenly dessert to your table.

Ingredients and Directions

For the Pistachio Sponge Cake:

1 cup shelled pistachios, finely ground
1 cup all-purpose flour

1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature

1 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup unsalted butter, melted and cooled

Fo r the Raspberry Gelée:

2 cups fresh raspberries
1/2 cup granulated sugar
2 tbsp lemon juice

2 tsp gelatin powder

F or the Vanilla Cream Cheese Frosting:

1 lb cream cheese, softened
1/2 cup unsalted butter, softened

3 cups powdered sugar, sifted
2 tsp vanilla extract

For the Mirror Glaze:

3/4 cup granulated sugar

1/2 cup water
1 tbsp gelatin powder
1/2 cup condensed milk

1 cup white chocolate chips
Green food coloring

Garnishes:

Fresh raspberries

Shelled pistachios
Edible gold leaf (optional)

Directions:

Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.

For the sponge cake: Combine ground pistachios, flour, baking powder, and salt. Beat eggs, sugar, and vanilla until pale and doubled in size. Gently fold in dry ingredients and melted butter. Divide batter between pans and bake for 25 minutes.
For the gelée: Purée raspberries, sugar, and lemon juice. Strain and heat with gelatin until dissolved. Cool until slightly set, then spread over one cake layer.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over the set gelée.

For the glaze: Mix sugar, water, and gelatin. Add condensed milk, then pour over white chocolate; mix until smooth. Add green coloring, let cool slightly, then pour over frosting.
Garnish with fresh raspberries, pistachios, and gold leaf. Chill until set.

Notes

Prep Time: 1 hour | Cooking Time: 25 minutes | Total Time: 1 hour 25 minutes | Kcal: 640 kcal | Servings: 12 servings

Nutritional Breakdown per Serving: Calories: 640, Carbohydrates: 75g, Protein: 8g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 115mg, Sodium: 220mg, Potassium: 200mg, Fiber: 2g, Sugar: 60g, Vitamin A: 950IU, Vitamin C: 8mg, Calcium: 80mg, Iron: 1.5mg.
Health Benefits: This cake offers a good balance of nutrients. Pistachios are a great source of healthy fats, protein, and fiber. Raspberries add antioxidants and vitamin C, contributing to the overall nutritional value of the dessert.
Serving Suggestions: Serve this cake chilled. It pairs wonderfully with a cup of coffee or a glass of sparkling wine, making it perfect for brunch or as an elegant dessert after dinner.

FAQs

Q1: Can I use frozen raspberries for the gelée? A1: Yes, frozen raspberries can be used. Ensure they are fully thawed and drained to remove excess water before puréeing.

Q2: How can I ensure my mirror glaze is smooth? A2: To achieve a smooth glaze, strain the mixture through a fine sieve to remove any lumps before adding it to the cake. Also, ensure the glaze is cool but still pourable.

Q3: Can the cake be made in advance? A3: Yes, the cake can be assembled and refrigerated up to 2 days in advance. However, add the garnishes fresh on the day of serving.

Q4: Is there a substitute for gelatin in the recipe? A4: Agar-agar powder is a great vegetarian alternative to gelatin. Use it in equal amounts as directed for gelatin in the recipe.