Heavenly Pistachio Raspberry Dream Cake
A show-stopping dessert that combines nutty pistachio sponge layers, tangy raspberry filling, and a light mascarpone cream frosting. Perfect for birthdays and celebrations.
Ingredients
- 1 1/2 cups shelled pistachios (unsalted)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup raspberry jam or preserves
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- Fresh raspberries and chopped pistachios for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a food processor, finely grind pistachios. Mix with flour, baking powder, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Add dry ingredients alternately with milk, mixing just until combined.
- Divide batter between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat mascarpone with powdered sugar until smooth. In a separate bowl, whip cream to stiff peaks, then fold into mascarpone mixture.
- Place one cake layer on a serving plate. Spread with raspberry jam, then top with a layer of frosting.
- Top with the second cake layer and frost the top and sides with remaining frosting.
- Garnish with fresh raspberries and chopped pistachios. Chill for 1 hour before serving.
Nutrition
Serving: 1sliceCalories: 510kcalCarbohydrates: 44gProtein: 7gFat: 34gSaturated Fat: 18gSodium: 160mgFiber: 2gSugar: 32g
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