Introduction

Indulge in the delightful combination of raspberries and pistachios with this exquisite layer cake recipe. Perfect for special occasions or a sweet treat, this cake offers a harmonious blend of flavors and textures. The tartness of raspberries complements the nuttiness of pistachios, creating a mouthwatering dessert that will impress your guests.

Detailed Ingredients with measures

– Flour (250g)
– Sugar (200g)
– Butter (200g)
– Eggs (4 large)
– Baking powder (1 packet)
– Milk (100ml)
– Raspberries (300g)
– Pistachios (150g, chopped)
– Whipping cream (250ml)
– Powdered sugar (100g)

Prep Time

Approximately 30 minutes is required for preparation, ensuring you have everything ready to assemble this delightful cake.

Cook Time, Total Time, Yield

– Cook Time: 25 minutes
– Total Time: 55 minutes
– Yield: Serves 8-10 people

Detailed Directions and Instructions

Prepare the Cake Batter

Start by preheating your oven to 180°C (350°F). Grease and flour two 20 cm (8 inches) round cake pans. In a mixing bowl, cream together 200g of sugar and 120g of softened butter until light and fluffy. Gradually add 3 large eggs, one at a time, mixing well after each addition. Stir in 200g of flour mixed with 1 teaspoon of baking powder and a pinch of salt alternately with 120ml of milk until combined.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for approximately 25-30 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, the cakes are ready. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the Pistachio Cream

While the cakes cool, prepare the pistachio cream. In a saucepan, heat 300ml of milk, and in another bowl, whisk together 75g of sugar, 40g of cornstarch, and 3 egg yolks until smooth. Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the heat and stir until thickened. Remove from heat and mix in 100g of ground pistachios. Let the cream cool to room temperature.

Whip the Cream

In a separate bowl, whip 300ml of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled pistachio mixture, being careful not to deflate the cream.

Prepare the Raspberry Compote

For the raspberry compote, combine 300g of fresh raspberries with 50g of sugar in a saucepan. Cook over medium heat until the raspberries break down, and the mixture thickens slightly. Remove from heat and let it cool.

Assemble the Cake

Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate and spread half of the pistachio cream over it. Spoon half of the raspberry compote on top of the cream. Place the second layer on top, followed by the remaining pistachio cream and then the rest of the raspberry compote.

Final Touches

Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. You can garnish the top with additional raspberries and crushed pistachios if desired.

Notes

Serving Suggestions

This layer cake pairs wonderfully with a cup of tea or coffee. It can be served as a delightful dessert at gatherings or celebrations.

Storage Recommendations

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be mindful that the cake may become softer due to the moisture from the cream and raspberries.

Variations

Feel free to substitute the raspberries with other berries like strawberries or blueberries for a different flavor profile. You can also adjust the level of sweetness to suit your taste.

Cook techniques

Layering Cake

To achieve a beautiful layer cake, it’s essential to bake your cake layers evenly and level them. After baking, allow the layers to cool completely before trimming any domed tops for a flat surface. Use a serrated knife for precision.

Whipping Cream

When whipping cream, ensure that your mixing bowl and whisk are cold. This will help the cream whip faster and achieve a stable peak. Start at a low speed and gradually increase to medium-high until soft or stiff peaks form, depending on your preference.

Pistachio Paste

For a rich pistachio flavor, make your own pistachio paste by blending roasted pistachios with a bit of sugar and a small amount of water. This will create a smooth, flavorful paste that can easily be folded into your cake batter or frosting.

Fruit Filling

When using fresh raspberries for filling, gently mash some of them to release their juices while leaving others whole for texture. This creates a delicious and visually appealing burst of flavor in each bite of the cake.

Frosting Techniques

For a smooth frosting finish, apply a thin layer of frosting between the cake layers (a “crumb coat”) before the final frosting. This helps to seal in any crumbs and creates a flawless outer layer. Use an offset spatula for a clean application.

Decorating the Top

Top your layer cake with a decorative swirl of whipped cream, fresh raspberries, and chopped pistachios. This not only adds visual appeal but also enhances the flavor profile, creating a beautiful presentation.

FAQ

How can I ensure my cake layers are even?

Use a kitchen scale to measure your batter for each layer, ensuring that each one is the same weight. Additionally, you can use bake even strips to prevent doming.

What can I substitute for pistachios?

If you need a substitute for pistachios, consider using other nuts like almonds or walnuts for a similar texture and flavor; however, the distinct taste of pistachios will vary.

Can I make this cake in advance?

Yes, you can bake the layers in advance. Wrap them tightly in plastic wrap and store in the refrigerator for up to 2 days or freeze for longer storage.

What is the best way to store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. If refrigerated, it can last about a week, but make sure it’s well wrapped to retain moisture.

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but make sure to thaw and drain them to prevent excess moisture in your cake. This will help maintain the texture.

Conclusion

The raspberry and pistachio layer cake is a delightful dessert that combines the tartness of fresh raspberries with the nutty richness of pistachios. Its vibrant colors and contrasting flavors make it not only a feast for the taste buds but also visually appealing. Perfect for special occasions or simply as a treat for yourself, this cake is sure to impress any guest.

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