Pistachio-Raspberry Cake

psta cake

This cake is amazingly light and refreshing! Layers of raspberries and a unique pistachio frosting-you must try this one!

Ingredients
Cast of Characters for Cake
6 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
Cast of Characters for Frosting
3 cups heavy cream
1¼ cups pistachios, roasted, unsalted
1 cup powdered sugar
8 ounces mascarpone cheese, room temperature
1 teaspoon matcha powder (for coloring frosting)
18 ounces fresh raspberries
¾ cup pistachios, roasted, unsalted
Instructions
1. In medium saucepan, over medium heat, bring 3 cups heavy cream to slight boil. Take off heat and pour over 1¼
cup pistachios. Cover bowl with foil and allow pistachios to steep in hot cream for 2 hours. After two hours, put
bowl into refrigerator to chill for at least 6 hours.

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2. Prepare your cake: Oil and line the bottoms of two 8″ round cake pans (you can certainly use 9″ cake pans).
(Don’t oil the sides as this will cause your cake to cave in slightly). Preheat oven to 350 degrees. In a standing
mixer, combine eggs, sugar, and vanilla. Beat on high speed for about 7-8 minutes. Batter should be pale yellow
and tripled in volume.

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3. In two batches, sift flour into batter and using a rubber spatula, fold in flour. Take care not to overfold the batter
as cake will not rise.

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4. Evenly divide batter between cake pans and bake for 20-25 minutes, until golden.

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5. Allow cakes to cool in pan for 15 minutes on wire rack. Run a paring knife along the side of the cake pan. Invert
each cake, take off parchment paper, reinvert cakes, and allow cakes to completely cool.
6. Prepare your frosting: In large bowl, combine 8 ounces mascarpone cheese, 1 cup powdered sugar and using a
rubber spatula, combine ingredients. Add in 1 teaspoon of matcha powder to color the frosting a pale green (You
can omit this step. Your cake will be just as scrumptious 😉 )

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7. Strain your heavy cream through a fine mesh strainer. Discard pistachios.

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8. In your standing mixer fitted with the whisk attachment, whip up the strained heavy cream on high speed until
stiff peaks form, about 2 minutes.
9. Fold in the whipped cream into the mascarpone mixture.

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10. With a serrated knife, divide each cake layer into two.

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11. Place your first cake layer onto your cake stand/plate. Spread ¼ of your frosting over this layer and place fresh
raspberries on top. Place your 2nd cake layer onto the frosted layer and repeat process. Repeat this with the
rest of the cake layers.

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12. Place your final cake layer on top of the cake. Spread remaining frosting over top and sides of the cake.

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13. Place ¾ cup of pistachios on top of the cake. With your fingers, slightly press them into the frosting. Arrange
remaining raspberries on top. Chill cake at least overnight. Enjoy.

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For Easy Printing:

Ingredients for Cake
6 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour

Ingredients for Frosting
3 cups heavy cream
1¼ cups pistachios, roasted, unsalted
1 cup powdered sugar
8 ounces mascarpone cheese, room temperature
1 teaspoon matcha powder (for coloring frosting)
18 ounces fresh raspberries
¾ cup pistachios, roasted, unsalted
Instructions
1. In medium saucepan, over medium heat, bring 3 cups heavy cream to slight boil. Take off heat and pour over 1¼
cup pistachios. Cover bowl with foil and allow pistachios to steep in hot cream for 2 hours. After two hours, put
bowl into refrigerator to chill for at least 6 hours.
2. Prepare your cake: Oil and line the bottoms of two 8″ round cake pans (you can certainly use 9″ cake pans).
(Don’t oil the sides as this will cause your cake to cave in slightly). Preheat oven to 350 degrees. In a standing
mixer, combine eggs, sugar, and vanilla. Beat on high speed for about 7-8 minutes. Batter should be pale yellow
and tripled in volume.
3. In two batches, sift flour into batter and using a rubber spatula, fold in flour. Take care not to overfold the batter
as cake will not rise.
4. Evenly divide batter between cake pans and bake for 20-25 minutes, until golden.
5. Allow cakes to cool in pan for 15 minutes on wire rack. Run a paring knife along the side of the cake pan. Invert
each cake, take off parchment paper, reinvert cakes, and allow cakes to completely cool.
6. Prepare your frosting: In large bowl, combine 8 ounces mascarpone cheese, 1 cup powdered sugar and using a
rubber spatula, combine ingredients. Add in 1 teaspoon of matcha powder to color the frosting a pale green (You
can omit this step. Your cake will be just as scrumptious 😉 )
7. Strain your heavy cream through a fine mesh strainer. Discard pistachios.
8. In your standing mixer fitted with the whisk attachment, whip up the strained heavy cream on high speed until
stiff peaks form, about 2 minutes.
9. Fold in the whipped cream into the mascarpone mixture.
10. With a serrated knife, divide each cake layer into two.
11. Place your first cake layer onto your cake stand/plate. Spread ¼ of your frosting over this layer and place fresh
raspberries on top. Place your 2nd cake layer onto the frosted layer and repeat process. Repeat this with the
rest of the cake layers.
12. Place your final cake layer on top of the cake. Spread remaining frosting over top and sides of the cake.
13. Place ¾ cup of pistachios on top of the cake. With your fingers, slightly press them into the frosting. Arrange
remaining raspberries on top. Chill cake at least overnight. Enjoy.

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