Heavenly Pistachio Raspberry Dream Cake
Ingredients:
1 ½ cups shelled pistachios, ground
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup fresh raspberries
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1 tablespoon raspberry jam
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients in three batches, alternating with milk, mixing until just combined.
Gently fold in the fresh raspberries.
Divide the batter evenly between the two cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cakes are cooled, spread a thin layer of raspberry jam on top of the bottom layer of the cake.
Frost the first layer with the whipped cream frosting, then place the second layer on top.
Frost the top of the cake and garnish with extra fresh raspberries and chopped pistachios.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Kcal: 380 kcal | Servings: 10 servings