Description
A luxurious dessert featuring layers of nutty pistachio sponge cake, tart raspberry gelée, creamy vanilla frosting, and a glossy mirror glaze. This elegant cake is perfect for special occasions or as a standout treat.
Ingredients
Scale
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
For the Raspberry Gelée:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp gelatin powder
For 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)
Instructions
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Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.
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Make the Pistachio Sponge Cake:
- In a bowl, combine the ground pistachios, flour, baking powder, and salt.
- In another bowl, beat the eggs, sugar, and vanilla extract until pale and doubled in size.
- Gently fold the dry ingredients into the egg mixture, then fold in the melted butter.
- Divide the batter evenly between the prepared pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
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Prepare the Raspberry Gelée:
- Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds.
- Heat the purée in a saucepan and stir in gelatin until dissolved. Cool slightly and spread over one cooled cake layer. Chill until set.
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Make the Vanilla Cream Cheese Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until fluffy.
- Spread evenly over the set raspberry gelée layer.
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Prepare the Mirror Glaze:
- Mix sugar, water, and gelatin in a saucepan and heat until dissolved. Add condensed milk, pour over white chocolate chips, and stir until smooth. Mix in green food coloring. Let cool slightly, then pour over the frosted cake.
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Garnish and Serve:
- Decorate with fresh raspberries, pistachios, and edible gold leaf if desired. Chill until the glaze is set before serving.
Notes
- Ensure the raspberry gelée is fully set before adding the cream cheese frosting to avoid mixing.
- The mirror glaze should be slightly warm when poured over the cake for a smooth finish.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 56 g
- Sodium: 380 mg
- Fat: 41 g
- Saturated Fat: 23 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 140 mg