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Heavenly Pistachio Raspberry Dream Cake Recipe

Heavenly Pistachio Raspberry Dream
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A luscious and show-stopping dessert, the Heavenly Pistachio Raspberry Dream Cake combines elegance and flavor. With fluffy pistachio-infused sponge cake, layers of whipped cream, and fresh raspberries, it’s perfect for breakfast, birthdays, or dinner.

Ingredients

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  • 1 cup raw, unsalted pistachios
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1/4 cup chopped pistachios (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Pulse the raw pistachios in a food processor until finely ground but not paste-like. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
  4. Mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and ground pistachios.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  7. Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. While cakes cool, whip the heavy cream and powdered sugar together until stiff peaks form. Refrigerate until ready to use.
  10. Place one cake layer on a serving plate. Spread a thick layer of whipped cream and gently press raspberries into it.
  11. Add the second cake layer and repeat with whipped cream, more raspberries, and chopped pistachios on top.
  12. Chill for at least 1 hour before slicing and serving.

Notes

    Nutrition

    Find it online: https://keepityummy.com/heavenly-pistachio-raspberry-dream/

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