Pistachio cake with raspberry

Pistachio and Raspberry Cake Recipe

Explore the perfect balance between the creamy sweetness of pistachio and the refreshing, tart touch of raspberry with this Pistachio and Raspberry Cake recipe. This dessert combines different techniques and textures to achieve a spectacular result, ideal for those who enjoy intense and delicate flavors at the same time.

• Sweetness of Pistachio and the freshness of the Raspberry and Pistachio merge in every bite.
• The balance between the moist crumb and the smooth cream make this cake a jewel of Green Pastry.
• Perfect for surprising at any gathering with the Pistachio Flavors and the Raspberry Temptation.

Preparation time

To organize your time when preparing this delicious cake, here is the breakdown:

• Preparation: 60 minutes
• Cooking: 30 minutes
• Refrigeration: 4 hours minimum
• Total: 5 hours and 30 minutes
• Servings: 8 to 10
• Difficulty: Intermediate

Ingredients

For the sablé dough

• 225 gr. all-purpose flour
• 125 gr. of cold butter, cut into cubes
• 50 gr. egg (approximately 1 unit)
• 25 gr. of ground pistachio
• 25 gr. of icing sugar
• 2 gr. of baking powder type Royal
• 2 gr. of salt

For the raspberry sponge cake

• 120 gr. of ground almond
• 120 gr. of eggs (2 units)
• 120 gr. of butter at room temperature
• 120 gr. of icing sugar
• 25 gr. of pastry flour
• 30 gr. of fresh raspberries
• 15 gr. of freeze-dried raspberries
• 3 gr. salt

For the pistachio ganache

• 500 gr. of cream with 35% fat content
• 200 gr. of mascarpone
• 150 gr. of pistachio paste
• 100 gr. of white chocolate
• 50 gr. of egg yolks (approximately 3 units)
• 25 gr. of white sugar
• 2 gr. of powdered gelatin

For the raspberry gel

• 250 gr. of fresh or frozen raspberries
• 25 gr. of white sugar
• 10 gr. of lemon juice
• 2 gr. of powdered gelatin

For assembly and decoration

• 50 gr. of peeled and finely chopped pistachios
• 25 gr. of mascarpone
• 15 gr. of melted white chocolate
• 15 gr. of fresh raspberries

If you can't find pistachio paste, you can make it by grinding 130 gr. of peeled pistachios until a mass is obtained; add 20 gr. of sunflower or neutral oil and continue processing until a smooth and shiny paste is achieved. This alternative requires a bit more work, but guarantees an authentic flavor.

Utensils we will use

• Large mixing bowl
• Spatula or silicone spoon
• Rolling pin for spreading dough
• 25 cm diameter round mold
• Conventional oven
• Manual whisks or electric mixer
• Saucepan for heating
• Hand whisk
• Fine sieve
• Piping bag with petal nozzle or homemade equivalent (you can use a cut plastic bag)

Preparation

1. Preparation of the sablé dough

1. Mix dry ingredients: In a bowl, combine the flour, icing sugar, ground pistachio, baking powder, and salt to distribute them evenly.
2. Incorporate the butter: Add the cold butter in cubes and mix with a spatula or the blade of the stand mixer until a sandy texture is obtained; it is important not to overheat the butter to maintain the texture.
3. Add the egg: Incorporate the egg and mix until a compact dough is formed without too much kneading to prevent it from becoming tough.
4. Roll out and chill: Place the dough between two sheets of parchment paper and roll it out with a rolling pin to about 4 mm thick. Freeze it for at least 40 minutes so that it is firm when handling.
5. Place in mold: Remove the dough from the freezer and carefully place it in a 25 cm mold. Adjust the edges well and trim the excess. Prick the base with a fork to prevent it from rising during baking.
6. Par-bake: Place the chilled dough in the preheated oven at 180ºC. To prevent it from rising, cover with parchment paper and place weights (you can use dried legumes). Bake for 20 minutes, remove the weights, and continue baking for another 10 minutes until golden. Let cool to room temperature.

2. Raspberry sponge cake

1. Mix butter and sugar: In a bowl, beat the softened butter with the sugar until a homogeneous and smooth cream is obtained.
2. Add almond and flour: Incorporate the ground almond and flour, mixing until completely integrated.
3. Incorporate eggs and salt: Add the eggs and salt, mixing until the mixture is smooth and uniform.
4. Add freeze-dried raspberries: Add the freeze-dried raspberries and stir carefully to distribute them without breaking them.
5. Pour into mold and add fresh raspberries: Place the mixture in a 25 cm mold and spread the fresh raspberries over the surface to provide points of acidity.
6. Bake: Cook at 170ºC with top and bottom heat for 20 minutes. Let cool to room temperature and set aside.

3. Pistachio ganache

1. Hydrate gelatin: Place the gelatin in cold water for 10 minutes to hydrate properly.
2. Heat cream: In a saucepan, heat the cream until it begins to boil, but without letting it boil vigorously to prevent it from curdling.
3. Mix yolks and sugar: In a bowl, mix the yolks with the sugar until well combined.
4. Add hot cream: Slowly pour the hot cream into the yolks with sugar, mixing constantly to prevent them from cooking (temper).
5. Cook mixture: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and reaches between 82 and 84ºC; this ensures an adequate texture.
6. Add gelatin, chocolate, and mascarpone: Turn off the heat, add the hydrated gelatin and mix well. Then incorporate the white chocolate and mascarpone with the pistachio paste until a homogeneous cream is obtained.
7. Refrigerate: Cover with cling film touching the surface of the ganache to prevent it from forming a crust. Leave in the refrigerator for at least 4 hours to set.

4. Raspberry gel

1. Hydrate gelatin: Leave the gelatin in cold water for 10 minutes.
2. Cook raspberries and sugar: In a saucepan, heat the raspberries with the sugar over medium heat until the fruits are soft and acquire a jam-like texture, about 10 minutes.
3. Add gelatin and blend: Incorporate the hydrated gelatin, mix and blend with a hand blender to eliminate lumps but preserving flavor and texture.
4. Strain and add lemon: Pass the mixture through a fine sieve to remove seeds and add lemon juice to enhance the flavor and preserve.
5. Reserve: Store in the refrigerator until assembly.

5. Assembly of the Pistachio and Raspberry Cake

1. Prepare pistachio topping: Melt the white chocolate and mix it with the mascarpone. Finely chop the shelled pistachios and mix them with this preparation.
2. Decorate the base: Spread a thin layer of this mixture over the outside of the shortcrust pastry, then adhere the chopped pistachios by sprinkling them carefully.
3. Apply raspberry gel: On the dough base, spread approximately 200 gr. of raspberry gel evenly.
4. Place sponge cake: Trim the raspberry sponge cake to fit the tart and place it on top of the gel layer.
5. Fill with ganache: Remove the ganache from the fridge and fill any remaining gaps. Then cover the sponge cake with a thin layer of ganache.
6. Decorate surface: With a piping bag and a petal nozzle or its equivalent, form zig-zag triangles from the outside towards the center to give it an elegant texture.
7. Central circle and fruits: Use an 8 cm metal ring or glass to mark the center and remove the ganache within this circle. Place fresh raspberry halves around.
8. Finish with gel: Fill the central space with the remaining raspberry gel for a striking and shiny finish.
9. Refrigerate and serve: Keep in the fridge until serving. Let it rest for about 10 minutes outside so the cake is at its ideal point.

This cake is an exquisite option to delight in special celebrations or to enjoy an intimate moment with the perfect balance between Sweet Pistachio and Raspberry Corner.

Nutritional Information

• Calories: 480 kcal per serving
• Proteins: 7 g
• Fats: 33 g
• Carbohydrates: 35 g
• Fiber: 3 g

Values are approximate estimates per serving and may vary depending on the ingredients used and the portions served.

7 practical tips to achieve a perfect Pistachio and Raspberry Cake

• Use very cold butter for the shortcrust pastry to achieve a crumbly and light texture.
• Do not overmix the dough to prevent too much gluten from developing and the dough from becoming tough.
• Freeze the dough before baking so that it maintains its shape and does not deform.
• Temperature in ganache: ensure the mixture does not exceed 84ºC to prevent the yolks from curdling.
• Incorporate freeze-dried raspberries into the sponge cake for a concentrated flavor and crispy texture.
• Dry the fresh fruit well before using it in the assembly to avoid extra moisture.
• Let the cake rest in the fridge so that the flavors settle and integrate better.

When is it ideal to enjoy the Pistachio and Raspberry Cake?

This cake is ideal for special occasions such as birthdays, family celebrations, and festive dates, where the flavors and presentation impress and delight guests. Its combination of ingredients also makes it suitable for enjoying on summer afternoons, accompanied by a fresh infusion or a mild coffee. Thanks to its textures between sweet pistachio and vibrant raspberry, it is a dessert that becomes the star of any table.

Comparison between Pistachio and Raspberry Cake and similar recipes

5 keys to make your Pistachio and Raspberry Cake perfect

• Ingredient quality: Use fresh pistachios and good quality raspberries to enhance the natural flavor.
• Oven control: Avoid opening the oven door during baking to maintain temperature and prevent the dough from deflating.
• Proper refrigeration: The ganache needs time in the cold to achieve the perfect consistency for decorating without melting.
• Pacing and organization: Plan the preparation so you don't rush, especially during assembly and decoration.
• Gel handling: The raspberry gel should be firm but still creamy for a good finish without spilling.

3 tricks that help the success of the Pistachio and Raspberry Cake

• Prepare homemade pistachio paste: If you can't find commercial paste, making it at home ensures freshness and texture control.
• Avoid excess moisture in the dough: Freezing the dough before baking is crucial for it to maintain its shape and not absorb moisture.
• Use freeze-dried raspberries: They are ideal for intensifying flavor without adding extra moisture to the dough.

With these tips and tricks, your kitchen experience will be simpler and the result a true Pistachio Delights ready to share!

Share your experience preparing the Pistachio Raspberry Cake

Cooking is for experimenting and sharing. Tell us how this cake turned out for you, what variations you used, or even how you combined other pistachio flavors or raspberry! Leave your comment and become part of the Raspberry Corner and the sweet tradition of Forest Cakes.

Culinary glossary for the Pistachio Raspberry Cake

• Pistachio paste: Creamy mixture resulting from grinding whole pistachios with a little oil. Adds flavor and texture to creams and doughs.
• Sablé dough: Crumbly and sweet dough, the base of many desserts. It is recognized by its sandy texture before baking.
• Hydrated gelatin: Powdered gelatin soaked in cold water to activate it before dissolving it in hot preparations.
• Ganache: Cream made with cream and chocolate, here enriched with pistachio and mascarpone for a unique flavor.
• Freeze-dried: Fruit dried by freezing and dehydration, maintains flavor and properties, ideal for baking.