This stunning layer cake combines soft pistachio sponge, fresh raspberries, and silky mascarpone cream, all topped with a luscious white chocolate ganache. Perfect for a celebration or indulgent treat!
📝 Ingredients:
(Serves 10)
For the Pistachio Sponge:
- 🥚 3 eggs
- 🥛 25 cl heavy cream
- 🍬 250 g granulated sugar
- 🌾 250 g flour
- 🌟 10 g baking powder
- 🌿 2 tablespoons pistachio paste
- 🌿 1 tablespoon vanilla extract
- 🌟 A small pinch of green food coloring
For the Filling:
- 🍓 3 punnets of raspberries
- 🥛 25 cl + 30 cl heavy cream
- 🧀 250 g mascarpone
- 🍫 150 g white chocolate (in chips or pieces)
- 🌰 50 g crushed pistachios
- 🍬 50 g powdered sugar
- 🌸 20 g dried rose petals (optional)
- 🌿 1 gelatin sheet
📋 Directions:
- 🍫 Prepare the Ganache (Day Before):
- Soften the gelatin sheet in cold water.
- Heat 30 cl of heavy cream until hot but not boiling, then pour it gradually over the white chocolate, stirring until melted and smooth.
- Stir in the drained gelatin and mix well. Refrigerate overnight to set.
- 🍰 Make the Sponge (Day Of):
- Preheat the oven to 350°F (180°C).
- In a stand mixer, beat the sugar and eggs for 10 minutes until light and fluffy.
- Add the pistachio paste, vanilla extract, and green food coloring, mixing well.
- Fold in the flour and baking powder gradually.
- Line a springform pan with parchment paper, ensuring it extends above the edges. Pour in the batter and bake for 45 minutes. Turn off the oven and leave the cake inside for an additional 10 minutes.
- 🥛 Prepare the Chantilly Cream:
- In a chilled bowl, whisk the mascarpone, 25 cl of heavy cream, and powdered sugar until stiff peaks form.
- 🍰 Assemble the Cake:
- Slice the cooled cake horizontally into three equal layers.
- Spread a layer of Chantilly cream on the first sponge layer, top with one punnet of raspberries, then place the second sponge layer on top.
- Repeat the process with another layer of Chantilly cream and raspberries. Add the final sponge layer on top.
- ✨ Finish with the Ganache:
- Using an electric mixer, whip the chilled ganache until fluffy. Spread it over the cake using a spatula, creating a textured design.
- 🌸 Decorate:
- Arrange the remaining raspberries around the top edge of the cake. Sprinkle with crushed pistachios and, if desired, dried rose petals for an elegant touch.
- 🍽️ Serve and Enjoy:
- Slice and savor this beautiful pistachio and raspberry creation!
📊 Nutritional Information:
- ⏰ Prep Time: 1 hour
- 🔥 Baking Time: 45 minutes
- ❄️ Chilling Time: 12 hours (ganache)
- ⏳ Total Time: 13 hours 45 minutes
- 🍽️ Servings: 10
- 🔥 Calories: High
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