Introduction
Indulge in a delightful layer cake that brings together the exquisite flavors of raspberries and pistachios. This sophisticated dessert not only pleases the palate but also presents beautifully for any occasion. Whether you are celebrating a special event or simply treating yourself, this layer cake promises to impress with its vibrant colors and rich textures.
Detailed Ingredients with measures
For the cake:
– 200g all-purpose flour
– 200g sugar
– 100g unsalted butter
– 4 large eggs
– 1 teaspoon baking powder
– A pinch of salt
– 100ml milk
– 50g crushed pistachios
For the raspberry filling:
– 300g fresh raspberries
– 100g sugar
– 1 tablespoon lemon juice
For the frosting:
– 250g cream cheese
– 100g butter, softened
– 200g powdered sugar
– 1 teaspoon vanilla extract
– 50g crushed pistachios for decoration
Prep Time
Preparation for this layer cake takes approximately 30 minutes. Ensure you gather all ingredients and prepare your baking equipment beforehand for a smooth baking experience.
Cook Time, Total Time, Yield
Cook time is about 25-30 minutes, allowing the cakes to bake to perfection. Including the prep time, the total time spent making this delightful layer cake is about 1 hour. This recipe yields a beautiful cake that serves 8 to 10 slices, perfect for sharing with friends and family. Enjoy the sweet moments that come with each slice!
Detailed Directions and Instructions
Step 1: Preparation of Raspberry Puree
Begin by washing 250g of fresh raspberries. Place them in a saucepan over medium heat and cook until they start to break down. Once softened, blend the mixture until smooth, then pass through a sieve to remove the seeds. Set the puree aside to cool.
Step 2: Making the Pistachio Cream
In a mixing bowl, combine 250g of softened unsalted butter and 200g of icing sugar. Beat until the mixture becomes light and fluffy. Gradually add 100g of pistachio paste and continue mixing until well incorporated. Add in three large eggs, one at a time, mixing thoroughly after each addition.
Step 3: Adding Flour and Baking Powder
Sift in 250g of all-purpose flour and 1 teaspoon of baking powder into the pistachio cream. Gently fold the dry ingredients into the mixture until just combined, being careful not to overmix.
Step 4: Baking the Layers
Preheat your oven to 180°C (350°F). Divide the batter evenly into three greased and lined round cake pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Assembling the Layer Cake
Once the cakes are completely cool, start by placing one layer on a serving plate. Spread a layer of raspberry puree on top, followed by one-third of the pistachio cream. Repeat with the second layer, adding more raspberry puree and pistachio cream before placing the final layer on top.
Step 6: Finishing Touches
Spread the remaining pistachio cream around the sides and on top of the cake. Decorate with fresh raspberries and crushed pistachios as desired. Refrigerate the cake for at least an hour before serving to allow the flavors to meld.
Notes
Storage Instructions
Store any leftover cake in the refrigerator, tightly wrapped or in an airtight container, for up to three days for optimal freshness.
Variations
You can substitute fresh raspberries with other berries, such as strawberries or blueberries, based on your preference.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Cook techniques
Baking the Layers
Using a light and fluffy sponge cake base is crucial for a layer cake. Ensure your oven is preheated properly and check the doneness with a toothpick.
Whipping Cream
For a stable whipped cream, chill your mixing bowl and beaters beforehand. Whip the cream until it forms soft peaks, ensuring not to overwhip it which can lead to butter.
Layering the Cake
When assembling the cake, use a piping bag to evenly distribute the cream and fruit between the layers. This prevents sliding and creates a neat cake.
Making the Raspberry Coulis
Cook the raspberries and sugar on medium heat until softened. Blend until smooth and strain to remove seeds for a smooth coulis.
Decorating the Cake
Use fresh raspberries and pistachios for decoration, adding a finishing touch with the coulis drizzled over the top and around the plate.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries can be used, but be sure to thaw and drain them well to avoid excess moisture in the cake.
How do I store the layer cake?
Store the cake in the refrigerator if it’s not being consumed right away, ensuring it is covered to maintain freshness.
Can I make the sponge cake ahead of time?
Absolutely! You can bake the sponge layers a day in advance. Just store them wrapped in plastic wrap at room temperature.
What if I don’t have pistachios?
If pistachios aren’t available, you can substitute them with other nuts like almonds or walnuts, or simply omit them for a nut-free version.
Is it possible to use a different fruit?
Definitely! Other fruits such as strawberries or blueberries can be used in place of raspberries for a different flavor profile.
Conclusion
The raspberry pistachio layer cake is a delightful dessert that combines the tangy sweetness of raspberries with the nutty richness of pistachios. Its beautiful layers and vibrant colors make it a perfect centerpiece for any occasion. The balance of flavors creates a unique and satisfying treat that is sure to impress your guests.
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