Are you ready for a flavor explosion? I’ll show you how to make this super moist Pistachio Raspberry cake recipe. This Raspberry Pistachio with mascarpone icing combines moist pistachio cake layers, fresh raspberry puree, an irresistible mascarpone pistachio frosting, and filled with more pistachio spread and chopped pistachios.
Making this pistachio layer cake is easy to make, because all these components are simply layered. On the outside it has the semi-naked cake look, due to the thin mascarpone frosting on the pistachio berry cake. For the pistachio cake decorations a drip of white chocolate or white Deco Melts was made on top. And of course, fresh raspberries and chopped pistachios are a must as decoration. Here, I’ll show you how to make this super delicious recipe for this raspberry pistachio cake recipe.
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Raspberry Pistachio Cake Recipe
This pistachio and raspberry cake is so full of flavor because the pistachio cake layers are really moist, with finely ground pistachios. However, the pistachios are not enough to color the cake batter green, therefore a bit of green food coloring is added. The cake layers are made from a cake batter made with oil and they really taste like pistachio flavor. For the best pistachio cake recipe the cake layers are slightly soaked with milk to make them super moist. You can also use pistachio milk.
Pistachio Cake with Raspberry Filling
The raspberry puree for this pistachio and raspberry frosting is a match made in heaven where sweet and sour come together. Chopped pistachios and pistachio spread add extra crunch and flavor to the cake. One bite of the pistachio cake with fresh raspberries and you feel the summer.
How to make Pistachio Raspberry Cake
Pistachio Cake Layers: For the cake layers with pistachios, whip the eggs in a bowl with a whisk or baking machine briefly until foamy. Mix the sugar with a pinch of salt and add it to the egg mixture at low speed. Add vanilla flavoring and continue whipping on high speed for a few minutes. Mix flour, cornstarch, baking powder, and ground pistachios together and add half of it to the batter together with the oil and milk. Repeat the last step with the remaining ingredients. Lastly, add some green food coloring to make the batter slightly greener.
Prepare two 17cm / 6.7inch diameter baking pans. Bake at 180°C / 356°F top/bottom heat for 25-30 minutes and test the cake with a toothpick whether it is done.
Raspberry Puree: For the pistachio and raspberry filling, wash the raspberries, mash them, and put them in a pot. Add sugar and cornstarch and stir well until combined. Heat the pot while continuously stirring and bring it to a boil. Once the raspberry puree boils it will begin to thicken, remove it from the heat and transfer it to a bowl. Cover the surface of the raspberry puree with cling film and refrigerate it until ready to use.
Pistachio-Mascarpone Frosting: For the incredibly delicious pistachio cream cheese frosting made with mascarpone, place the mascarpone, heavy cream, and cream stiffener in a fat-free bowl. Whip briefly on low speed until everything is combined, then whip on high speed until stiff and creamy consistency is reached.
Mix two-thirds of the frosting with 30g / 3 tbsp of powdered sugar. Refrigerate it for a few hours to obtain a more firm consistency until ready to use.
Slightly warm up the pistachio spread and add it to the remaining one-third of the mascarpone frosting. Mix well and refrigerate it for a few hours so that the frosting also becomes firmer until use.
Cake Assembly: To finish the pistachio raspberry cake all the components of the cake should be chilled. Cut the two cake layers horizontally in half and put some milk on one of the four cake layers. On the rim of the cake layer, pipe a ring with the mascarpone frosting, spread 1/3 of the raspberry puree in it, and pipe 1/3 of the pistachio mascarpone frosting on top. Finally, drizzle 1/3 of the warmed pistachio spread on top and 1/4 of the chopped pistachios. Repeat this process two times, but with the upper parts of the cake layers. At last, put some milk again on a lower part of the cake layers and put it upside down on the cake.
Wrap the cake in cling film and tighten a high cake ring around it. Chill for 2-3 hours. Remove the cake from the refrigerator, remove the cake ring and cling film. Spread a thin layer of the remaining mascarpone frosting on top of the cake, creating a semi-naked cake style. Chill the cake again for 2-3 hours.
Warm the white chocolate or deco melts and create a drip on top of the cake. Spread the remaining drip on the cake and smooth it out. Decorate a wreath on the cake with the fresh raspberries and the remaining 1/4 of the chopped pistachios. For the best taste experience, cut and serve the cake at room temperature.
