Description
Heavenly Pistachio Raspberry Dream Cake is a luscious layered dessert featuring a moist pistachio-infused cake paired with a fluffy mascarpone and whipped cream filling, studded with fresh raspberries and topped with crunchy pistachios. This delightful cake offers a perfect balance of nutty, creamy, and fruity flavors, ideal for celebrations or a special treat.
Ingredients
Scale
Cake
- 1 cup raw unsalted pistachios, finely ground
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Cream Filling
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1 ½ cups fresh raspberries
- ¼ cup chopped pistachios (reserve from ground nuts)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
- Grind Pistachios: Finely grind 1 cup of raw unsalted pistachios using a food processor. Reserve ¼ cup as coarsely chopped pistachios for decorating the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the finely ground pistachios to evenly distribute all dry components.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, resulting in a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the butter-sugar mixture to combine thoroughly. Stir in the vanilla extract for aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overmixing and keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let the cake cool completely in the pan.
- Prepare Cream Filling: Using a stand mixer or hand mixer, beat together the mascarpone cheese, cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Chill the cream until ready to assemble.
- Assemble the Cake: Carefully slice the cooled cake horizontally in half to create two layers. Spread half of the whipped mascarpone cream evenly on the bottom layer. Top the cream with 1 cup of fresh raspberries.
- Finish Decoration: Place the top layer of cake over the raspberries. Spread the remaining cream evenly over the top, then decorate with the remaining ½ cup of fresh raspberries and the reserved ¼ cup of chopped pistachios.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the cream to set. Slice and serve chilled for the best texture and taste.
Notes
- For deeper pistachio flavor, lightly toast the pistachios before grinding, ensuring they cool completely before use.
- Ensure all cream ingredients are well chilled to achieve firm, stiff peaks for the filling.
- Handle the cake gently when slicing horizontally to avoid crumbling.
- This cake is best served within 24 hours of assembling for optimal freshness.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
