Heavenly Pistachio Raspberry Dream Cake

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🌿 Heavenly Pistachio Raspberry Dream Cake

🍰 Components:

1. Pistachio sponge cake (3 layers)

2. Raspberry compote filling

3. Pistachio mascarpone cream

4. Raspberry whipped cream

5. White chocolate ganache drip (optional)

6. Garnish: chopped pistachios, fresh raspberries, rose petals (optional)

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📝 Ingredients

1. Pistachio Sponge Cake

• 1 cup shelled unsalted pistachios (blanched, finely ground)

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter, room temperature

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp pure vanilla extract

• ½ tsp almond extract (optional)

• 1 cup whole milk (or buttermilk)

• A few drops of green gel food coloring (optional for a pistachio hue)

2. Raspberry Compote Filling

• 2 cups fresh or frozen raspberries

• ¼ cup granulated sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch + 1 tbsp water (slurry)

3. Pistachio Mascarpone Cream

• 8 oz mascarpone cheese, cold

• ¾ cup powdered sugar

• ¾ cup heavy whipping cream

• ½ cup pistachio paste (or high-quality pistachio butter)

• 1 tsp vanilla extract

4. Raspberry Whipped Cream (for topping or layering)

• 1 cup heavy whipping cream

• 3 tbsp powdered sugar

• ¼ cup raspberry puree (strained to remove seeds)

• ½ tsp vanilla

5. White Chocolate Ganache Drip (Optional)

• ½ cup white chocolate chips or chopped white chocolate

• ¼ cup heavy cream

6. Garnish (Optional)

• Chopped pistachios

• Fresh raspberries

• Edible rose petals or gold leaf

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🧁 Instructions

🔹 1. Make the Pistachio Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round cake pans.

2. In a bowl, whisk flour, ground pistachios, baking powder, and salt.

3. In a large bowl, cream butter and sugar until fluffy (3–4 minutes).

4. Add eggs one at a time, beating well. Add vanilla and almond extract.

5. Mix in dry ingredients in 3 parts, alternating with milk, beginning and ending with flour.

6. Add food coloring if desired.

7. Divide batter evenly between pans. Bake for 25–30 mins or until a toothpick comes out clean.

8. Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.

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🔹 2. Make the Raspberry Compote

1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries soften.

2. Stir in cornstarch slurry and cook until thickened (about 2–3 mins). Let cool fully.

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🔹 3. Make Pistachio Mascarpone Cream

1. Beat mascarpone and pistachio paste until smooth.

2. Add powdered sugar and vanilla.

3. Slowly add heavy cream and whip until stiff peaks form. Keep chilled.

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🔹 4. Make Raspberry Whipped Cream

1. Whip heavy cream with powdered sugar and vanilla until soft peaks.

2. Fold in raspberry puree gently. Chill.

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🔹 5. Assemble the Cake

1. Level cake layers if needed.

2. Place first cake layer on stand. Pipe a border of pistachio mascarpone cream around the edge.

3. Fill center with raspberry compote.

4. Add second layer and repeat.

5. Top with final cake layer. Crumb coat the cake with mascarpone cream. Chill for 30 minutes.

6. Frost cake fully with mascarpone cream. Smooth with a spatula.

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🔹 6. Optional Ganache Drip

1. Heat cream until steaming. Pour over white chocolate, let sit 1 min, then stir until smooth.

2. Cool slightly, then drip over chilled cake edges using a spoon or squeeze bottle.

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🔹 7. Decorate

• Pipe raspberry whipped cream on top.

• Add fresh raspberries, chopped pistachios, and rose petals.

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🕯️ Storage & Serving

• Chill for 1–2 hours before serving for clean slices.

• Store in the fridge for up to 3 days (airtight container).

• Bring to room temp for 30 mins before eating for best texture.

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Would you like a printable version or a visual step-by-step guide as well?