Why Make This Recipe

Celestial Pistachio-Raspberry Cake is a wonderful treat that brings together the nutty flavor of pistachios and the tartness of raspberries. This cake is not only visually stunning but also offers a delightful balance of flavors and textures. Whether for a special occasion or a simple afternoon dessert, this cake will impress your guests and satisfy your sweet tooth!

How to Make Celestial Pistachio-Raspberry Cake

Ingredients

For the Moist Cake:

• 3 eggs
• 120 g brown or whole sugar
• 80 g almond powder
• 50 g pistachio powder (or 40 g pistachio paste)
• 90 g flour
• 1/2 sachet baking powder (≈6 g)
• 90 g melted butter
• 100 g fresh or frozen raspberries
• A pinch of salt
• Optional: 1 tsp orange blossom water or bitter almond extract
• 1 tbsp milk if needed

For the Pistachio Diplomat Cream:

• 250 ml whole milk
• 1 tbsp pistachio paste
• 2 egg yolks
• 50 g sugar
• 20 g cornstarch
• 1 sheet of gelatin
• 20 g butter
• 150 ml heavy cream (min. 30%), whipped into whipped cream

For the Raspberry Confit:

• 200 g raspberries
• 20 g sugar
• Juice of 1/2 lemon
• 1 sheet of gelatin

For Decoration:

• Fresh raspberries
• Crushed pistachios
• Powdered sugar or white chocolate shavings

Directions

1. Preheat your oven to 170°C (fan mode). Grease and line a 20 cm round baking pan.
2. Prepare the cake: In a large bowl, whisk the eggs and sugar until frothy. Add almond and pistachio powders. Sift in flour with salt and baking powder, then gently fold in. Add melted butter and, if desired, the orange blossom water and/or milk. Gently fold in the raspberries. Pour the batter into the baking pan and bake for 25-30 minutes. Let it cool.
3. Prepare the pistachio diplomat cream: Boil the milk with pistachio paste. In a separate bowl, whisk the egg yolks with sugar and cornstarch. Temper with some hot milk, then return to the pot to thicken. Stir in softened gelatin and butter. Allow to cool, then fold in the whipped cream and refrigerate.
4. Prepare raspberry confit: Cook raspberries with sugar and lemon juice for 10 minutes, then blend and strain. Return to low heat, add gelatin, and dissolve. Let it cool and refrigerate.
5. Assemble: Cut the cake into 2 or 3 layers. Spread raspberry confit and pistachio cream between the layers. Top with a layer of cream and smooth out. Chill for 4 hours or overnight.
6. For decoration: Add fresh raspberries, crushed pistachios, and optionally sprinkle with powdered sugar or white chocolate shavings. Serve warm or cold.

How to Serve Celestial Pistachio-Raspberry Cake

Serve this cake chilled or at room temperature. It works beautifully as a dessert after a meal or as a sweet treat with coffee or tea. Make sure to garnish with fresh raspberries and crushed pistachios for an added pop of color and taste.

How to Store Celestial Pistachio-Raspberry Cake

Store any leftover cake in an airtight container in the refrigerator. It should keep well for about 3-4 days. If you want to keep it longer, you can freeze the cake layers before assembly. Simply wrap them tightly in plastic wrap and place them in a freezer bag.

Tips to Make Celestial Pistachio-Raspberry Cake

• Ensure that all ingredients are at room temperature for the best results.
• Be gentle when folding in the raspberries to avoid breaking them apart.
• Experiment with flavored extracts for a unique touch.
• You can also use other berries if raspberries are not available.

Variation

Feel free to substitute the raspberries with other fruits like strawberries or blueberries for a different flavor profile. You can also mix in some chocolate chips for a sweeter twist.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake layers and the cream a day in advance. Assemble the cake before serving.

2. Is it necessary to use gelatin in the diplomat cream?
Gelatin helps stabilize the cream, but you can omit it if you prefer a lighter texture. Just be aware that the cream may not hold its shape as well.

3. Can I use store-bought cake for this recipe?
Yes, if you’re short on time, you can use a store-bought sponge cake. Just layer with the confit and cream as directed.