Pistachio Raspberry Cake
I made this cake for my friend’s baby shower and it was a hit! This cake has layers of pistachio chiffon, filled with pistachio whipped cream and raspberry compote, coated in a raspberry Swiss meringue buttercream, and covered entirely in fresh raspberries. It’s stunning to look at and even better to eat.
Ingredients · Servings 6
- 400 g frozen raspberries
- 50 g granulated sugar
- 10 g lemon juice
- 3 egg yolks
- 1/4 tsp salt
- 50 g granulated sugar
- 50 g whole milk
- 25 g vegetable oil
- 35 g 100% unsweetened pistachio paste
- 1 tsp vanilla extract
- 75 g cake flour
- 3 egg whites
- 75 g granulated sugar
- 500 g heavy cream (cold)
- 60 g granulated sugar
- 55 g 100% unsweetened pistachio paste
- 1/2 tsp vanilla extract
- 89 g egg whites
- 137 g granulated sugar
- 1/2 tsp salt
- 310 g unsalted butter (softened)
- 1 tsp vanilla extract
- 2 cups freeze dried raspberries (blended into a fine powder)
- fresh raspberries (washed and completely dried)
- chamomile flowers (garnish)
Method
- Cook: Combine raspberries, sugar, and lemon juice over medium heat. Simmer until thick, glossy, and jammy, about 15-20 minutes. Cool completely.
- Prep: Preheat oven to 350°F. Line only the bottom of two 6-inch pans.
- Yolk batter: Whisk egg yolks then add salt, sugar, milk, oil, pistachio paste, and vanilla until smooth. Sift in cake flour and whisk smooth.
- Meringue: Whisk egg whites until foamy. Add sugar 1 tbsp at a time while whisking. Increase speed and whisk to soft peaks.
- Fold: Whisk a small amount of meringue into yolk batter to lighten. Fold in remaining meringue in 2 additions with a spatula until just combined.
- Bake: Divide between pans. Bake 20-25 minutes until toothpick has just a few moist crumbs. Flip immediately onto wire rack. Cool completely.
- Slice: Release from pan with a knife. Slice each layer into ½ inch thick sheets.
- Whip: Combine cold cream, sugar, pistachio paste, and vanilla. Whisk to medium-soft peaks. Refrigerate.
- Heat: Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk constantly until sugar is dissolved and mixture reaches 160°F.
- Whip meringue: Remove from heat and whisk to stiff glossy peaks until bowl is cool to the touch at around 70-75°F.
- Add butter: Add softened butter in small pieces with mixer running until smooth and silky. Add vanilla.
- Add raspberry: Switch to paddle attachment. Mix in freeze-dried raspberry powder until fully incorporated.
- Layer: First chiffon sheet on board. Spread pistachio whipped cream then spoon raspberry compote in the center. Repeat with remaining layers.
- Set: Refrigerate a few minutes to firm up.
- Crumb coat: Apply thin layer of raspberry buttercream all over. Refrigerate 15 minutes.
- Final coat: Apply final layer of raspberry buttercream and smooth.
- Cover with raspberries: Press fresh dried raspberries all over the exterior. Add chamomile flowers if using.
- Refrigerate: Keep cold until serving. Remove 15-20 minutes before serving.
Why You’ll Love This Recipe
- Pistachio chiffon — light, airy, and fragrant with real pistachio paste.
- The two-cream filling system — pistachio whipped cream for the filling layer and raspberry Swiss meringue buttercream for the exterior so every component pulls its weight.
- Raspberry compote — jammy, tart, and nestled in the center of each layer so you get a hit of bright raspberry in every slice.
- Swiss meringue buttercream — silky, not too sweet, and the perfect base for freeze-dried raspberry powder.
- Fresh raspberries all over the outside — visually stunning and they add a fresh fruit element that makes the whole cake feel alive.
