Pistachio Cream And Raspberry Sponge Layer Cake

Shopping list

• 2 cups flour

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• 1 cup ground pistachios

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• 2 teaspoons baking powder

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• 1 teaspoon baking soda

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• 0.5 teaspoon salt

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• 0.5 cup butter — softened

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• 1 cup sugar

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• 3 large eggs

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• 1 teaspoon vanilla extract

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• 0.5 teaspoon almond extract

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• 0.5 cup sour cream

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• 0.5 cup milk

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• 0.5 cup cream cheese — softened

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• 0.75 cup powdered sugar

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• 0.5 cup pistachio paste

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• 1 cup heavy cream — chilled

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• 0.25 cup raspberry jam

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• 1 cup fresh raspberries — for decoration

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• 0.5 cup chopped pistachios — for decoration

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• 1 tablespoon freeze-dried raspberry powder — for decoration

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Step by step

1. 1

   Preheat oven to 175°C and grease two 8-inch cake pans.

2. 2

   Mix flour, ground pistachios, baking powder, baking soda, and salt.

3. 3

   Beat butter and sugar until light and fluffy.

4. 4

   Add eggs one at a time, then vanilla and almond extract.

5. 5

   Alternate adding the dry ingredients with the sour cream and milk until just combined.

6. 6

   Divide the batter evenly between the pans.

7. 7

   Bake for 28– 32 minutes until a toothpick comes out clean. Cool completely.

8. 8

   Beat cream cheese, powdered sugar, and pistachio paste until smooth.

9. 9

   Whip the heavy cream to stiff peaks and gently fold it into the pistachio mixture.

10. 10

    Place the first cake layer on a serving plate.

11. 11

    Spread a thin layer of raspberry jam, then pipe a thick border of frosting around the edge.

12. 12

    Fill the center with pistachio frosting and scatter the fresh raspberries evenly over it.

13. 13

    Add the second cake layer.

14. 14

    Frost the top and sides smoothly with the remaining pistachio frosting.

15. 15

    Press chopped pistachios around the bottom edge of the cake.

16. 16

    Decorate the top with piped frosting swirls, fresh raspberries, chopped pistachios, and a light dusting of freeze-dried raspberry powder.

17. 17

    Refrigerate for 1–2 hours before slicing.