Pistachio Cake with Mascarpone Cream & Raspberries
A stunning layered pistachio sponge filled and frosted with silky pistachio mascarpone cream, topped with fresh raspberries and a hint of lime zest. Perfect for celebrations or an indulgent afternoon treat.
Ingredients
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Butter⚖ 250 g 17.9 pcs
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Caster Sugar⚖ 225 g 💧 264.7 ml 🥛 1⅛ cup
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Double Cream⚖ 198 g 💧 200 ml 🥛 0.845 cup
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Icing Sugar⚖ 100 g 💧 125 ml 🥄 8½ tbsp
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Egg⚖ 200 g 🥚 4 pcs
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Plain Flour⚖ 80 g 💧 133.3 ml 🥄 9 tbsp
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Raspberries⚖ 400 g 100 pcs
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Vanilla Extract⚖ 4.3 g 💧 4.9 ml 🥄 1 tsp
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Baking Powder⚖ 4.4 g 💧 4.9 ml 🥄 1 tsp
Also in this recipe
- Pistachio 200 g
- Mascarpone 250 g
- Pistachio Paste 100 g
- Unwaxed Lime 1
Total nutrition
4502 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 180°C (160°C fan / gas 4). Butter and line a 23 cm springform cake tin. Tip 150 g of the pistachios into a food processor and blitz until finely ground. Transfer to a bowl and mix in 80 g plain flour, 1 tsp baking powder and a pinch of salt. In a separate bowl, beat 250 g butter and 225 g caster sugar together until pale and fluffy, about 5 minutes. Add the 4 eggs one at a time, beating well for 1 minute after each addition. Beat in 1 tsp vanilla extract, then gently fold in the flour mixture. Spoon the batter into the prepared tin and bake for 35–40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack in the tin.
- While the cake cools, sift 100 g icing sugar into a bowl, then add 250 g mascarpone, 200 ml double cream and 100 g pistachio paste. Beat until well combined, then refrigerate for 20–30 minutes until the cream thickens to a spooning consistency.
- Using a serrated knife, cut the cooled cake in half horizontally to create two layers. Place the bottom layer on a plate or cake stand and spread over a generous amount of pistachio cream. Arrange a large handful of the 400 g raspberries across the cream so the layer is well covered. Set the second sponge layer on top, then spread the remaining cream over the top and sides of the cake. Finish with the rest of the raspberries, the remaining 50 g whole pistachios and the zest of 1 unwaxed lime. The cake will keep chilled in an airtight container for up to two days.
Source:
TheMealDB
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