Ingredients
Scale
- For the Raspberry Pistachio Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 3/4 cup fresh raspberries
- For the Pistachio Cream Filling:
- 1 cup heavy cream
- 1/4 cup pistachio paste
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- For the Rose Gold Glaze:
- 1 cup white chocolate, finely chopped
- 1/3 cup heavy cream
- 1 tsp rose water
- Edible rose gold luster dust, as needed
- For Garnish (optional):
- 2 tbsp chopped pistachios
- Fresh raspberries
- Dried rose petals
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a baking pan.
- Whisk together flour, ground pistachios, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Mix in eggs one at a time, then add vanilla.
- Alternate adding the dry ingredients and milk until a smooth batter forms.
- Fold in the raspberries gently.
- Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Whip the heavy cream, powdered sugar, vanilla, and pistachio paste until medium peaks form.
- Cut the cooled cake into pyramid-shaped portions or trim into geometric layers and fill with pistachio cream.
- Heat the cream for the glaze until steaming. Pour over the white chocolate and stir until smooth.
- Mix in the rose water and edible rose gold luster dust until glossy.
- Place the pyramids on a rack and pour the glaze evenly over each piece.
- Allow the glaze to set for 15–20 minutes.
- Garnish with chopped pistachios, raspberries, and dried rose petals before serving.
Nutrition
- Calories: 410
- Sugar: 24 g
- Fat: 27 g
- Carbohydrates: 37 g
- Protein: 6 g