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Heavenly Pistachio Raspberry Cake

A stunning layered dessert featuring moist pistachio sponge, tart raspberry filling, and luscious mascarpone cream.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Sponge
  • 2 cups all-purpose flour
  • 1 cup shelled pistachios finely ground
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup whole milk
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Raspberry Compote
  • 2 cups raspberries fresh or frozen
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
Mascarpone Cream
  • 8 oz mascarpone cheese chilled
  • 1.5 cups heavy whipping cream cold
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Cake pans (8-inch)
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Wire rack

Method
 

  1. Prepare the compote: Simmer raspberries, sugar, and lemon juice in a saucepan for 5-8 minutes. Stir in cornstarch slurry and cook 2 minutes until thickened. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  3. Whisk flour, ground pistachios, baking powder, and salt in a medium bowl.
  4. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and milk to the butter mixture until combined.
  6. Bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
  7. Whip heavy cream, powdered sugar, and vanilla to soft peaks. Add mascarpone and whip to stiff peaks.
  8. Assemble: Layer cake, cream, raspberry compote, cake, and top with remaining cream and chopped pistachios. Chill for 1 hour before serving.

Notes

Ensure all components are cool before assembly to prevent melting.