Pistachio, Raspberry & Chocolate Layer Cake
Prep Time
5 hours (plus chilling time)
Calories
650 kcal (est.)
Difficulty
Hard
Ingredients
- For Pistachio Sponge Layers:
- 1 cup shelled pistachios, finely ground
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 6 large egg whites
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- For Raspberry Mousse:
- 1 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp gelatin powder
- 1/4 cup cold water
- 1 1/2 cups heavy cream, whipped
- For Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tbsp unsalted butter
- For Pistachio Cream:
- 1 cup milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup pistachio paste
- For Chocolate Mirror Glaze:
- 1/2 cup water
- 1 cup granulated sugar
- 1/2 cup glucose syrup
- 1/2 cup sweetened condensed milk
- 3 tsp gelatin powder
- 1/4 cup cold water (for gelatin)
- 6 oz dark chocolate, chopped
- For Garnish:
- Fresh raspberries
- Edible gold dust
- Shelled pistachios
- Chocolate curls
Instructions
- Prepare Pistachio Sponge: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, combine ground pistachios, almond flour, and powdered sugar. In a separate bowl, whip egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks. Fold dry ingredients into egg whites, then gently fold in all-purpose flour. Spread thinly onto the prepared baking sheet and bake for 10-12 minutes until lightly golden. Cut into desired rectangular shapes and cool.
- Prepare Raspberry Mousse: Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until raspberries break down. Strain through a fine-mesh sieve to remove seeds. Bloom gelatin in cold water for 5 minutes, then stir into the warm raspberry puree until dissolved. Let cool. Fold in whipped heavy cream. Chill until slightly set.
- Prepare Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped dark chocolate and butter. Let sit for a few minutes, then stir until smooth and emulsified. Let cool to room temperature until spreadable.
- Prepare Pistachio Cream: In a saucepan, heat milk until simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Temper egg mixture by slowly whisking in some hot milk, then pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla and pistachio paste. Cover with plastic wrap directly on the surface and cool completely.
- Assemble the Cake: Line a rectangular cake frame or mold with acetate strips. Place one pistachio sponge layer at the bottom. Spread a layer of raspberry mousse evenly. Chill until firm. Add another pistachio sponge layer, then a layer of chocolate ganache. Chill again. Add the final pistachio sponge layer, then spread the pistachio cream. Chill the entire cake thoroughly for at least 4 hours, or preferably overnight.
- Prepare and Apply Mirror Glaze: Bloom gelatin in cold water. In a saucepan, combine water, sugar, and glucose syrup. Heat to 220°F (104°C). Remove from heat, stir in sweetened condensed milk, then bloomed gelatin until dissolved. Pour over chopped dark chocolate and blend with an immersion blender until smooth. Strain and let cool to 90-95°F (32-35°C). Once the cake is thoroughly chilled or frozen, place it on a wire rack over a baking sheet. Pour the glaze evenly over the entire cake, allowing excess to drip off. Gently tap the rack to remove air bubbles. Let set for 15-20 minutes.
- Garnish and Serve: Carefully transfer the glazed cake to a serving plate. Garnish with fresh raspberries dusted with edible gold, whole pistachios, and chocolate curls. Serve chilled.