Raspberry pistachio cake

Below you’ll find the recipe for Raspberry Pistachio Cake, an easy and delicious dessert that’s perfect for any occasion.

Ingredients:

Sponge cake:

6 eggs

120 g granulated sugar

30 g cocoa powder

120 g sifted flour

1 pinch of salt

Pistachio coating cream:

250 g mascarpone

200 ml l whipped cream

100 g butter (room temperature)

100 g pistachio paste

sugar to taste

1 pack express gelatine

Raspberry cream:

200 g raspberries

25 ml Max Natural Raspberry Natural Flavour

250 g mascarpone

200 ml cream

1 pack express gelatine

sugar to taste

Making a sponge cake:

Preheat the oven to 175°C.

Separate the eggs in two. Beat the yolks with half the sugar until white. Whip the whites with the other half of the sugar. Mix the whisked egg yolks in three parts with the sugared egg yolks, then fold in the sifted flour. Butter and flour a cake tin with staples, pour the sponge mixture into it and bake at 175°C for 30 minutes. When the sponge cake is done, remove from the oven, remove from the cake tin and leave to cool in the milk.

While the sponge cake is cooling, we prepare the envelope cream and raspberry cream.

Pistachio coating cream:

Prepare the gelatine as specified. Whip the whipping cream until semi-stiff and gradually add the gelatine, beating until stiff peaks form. In a separate bowl, mix the pistachio paste, softened butter and mascarpone until smooth, then gently stir in the whipped gelatine cream. Chill the custard in the fridge.

Raspberry cream:

Prepare the gelatine according to instructions.

Mix the raspberries and MaxNatural Raspberry Natural Flavouring with the sugar, then strain so that the raspberry seeds are not included in the cream. Mix the raspberry pulp with the mascarpone, gelatine and whipped cream and refrigerate for at least 1 hour. During this time the flavours will come together.

Compilation:

Cut the chilled sponge cake into three pieces. Using a wide cake ring, fill the sponge cake layers with the raspberry cream. Place the cake in the freezer for 50 minutes. When the cake is well frosted, remove the cake ring and, using a spreading knife, cover the cake with the pistachio cream. Decorate as you like.

We hope you enjoy this heavenly raspberry pistachio cake! Enjoy!