Heavenly Pistachio Raspberry Dream Cake Cooking Master

Heavenly Pistachio Raspberry Dream Cake

Best Pistachio Cake Recipe with Fresh Raspberry Gelée, Cream Cheese Frosting & Mirror Glaze

By CookingMaster by Carmine – Yield: 12 servings | Prep Time: 60 min | Bake Time: 25 min | Chill Time: 3+ hours | Total Time: ~4.5 hours

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🍰 Heavenly Pistachio Raspberry Dream Cake

Easy Bakery-Style Layer Cake, Perfect for Birthdays & Special Occasions

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INGREDIENTS

Pistachio Sponge Cake (Light & Nutty Base)

• 1 cup shelled pistachios, finely ground (use food processor)
• 1 cup all-purpose flour, spooned and leveled
• 1 tsp baking powder
• ¼ tsp fine salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• ½ tsp pure vanilla extract
• ½ cup unsalted butter, melted and cooled

Fresh Raspberry Gelée Filling (Bright & Juicy)

• 2 cups fresh raspberries (or frozen, thawed)
• ½ cup granulated sugar
• 2 tbsp fresh lemon juice
• 2 tsp unflavored gelatin powder

Silky Cream Cheese Frosting (Smooth & Tangy)

• 1 lb (450g) full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tsp pure vanilla extract

Pistachio Mirror Glaze (Optional, Stunning Shine)

• ½ cup granulated sugar
• ¼ cup water
• 1½ tsp unflavored gelatin powder
• ½ cup sweetened condensed milk
• 1 cup white chocolate, finely chopped
• Green gel food coloring (pistachio shade)

Garnish

• Fresh raspberries
• Chopped pistachios
• Edible gold leaf (optional)

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STEP-BY-STEP INSTRUCTIONS

1. Preheat & Prep Pans

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper circles; lightly grease sides with baking spray.

2. Make Pistachio Sponge Cake

1. In a bowl, whisk ground pistachios, flour, baking powder, and salt.
2. In a stand mixer (whisk attachment), beat eggs, sugar, and vanilla on medium-high for 6–8 minutes until pale, thick, and tripled in volume (ribbon stage).
3. Sift dry mix over eggs in 3 additions; fold gently with a silicone spatula.
4. Drizzle in cooled melted butter; fold until just combined.
5. Divide batter evenly between pans.
6. Bake 22–25 minutes until golden and a toothpick comes out clean.
7. Cool in pans 10 min → invert onto wire rack, remove parchment, cool completely.

3. Make Raspberry Gelée Filling

1. Purée raspberries, sugar, and lemon juice in a blender.
2. Strain through a fine-mesh sieve into a saucepan (discard seeds).
3. Bloom gelatin in 2 tbsp cold water for 5 min.
4. Heat purée until steaming; whisk in bloomed gelatin until dissolved.
5. Cool to room temp until slightly thickened (like honey).

4. Assemble First Layer

Place one cooled sponge on a cake board. Spread raspberry gelée evenly, leaving a ¼-inch border. Chill 20–30 min until set.

5. Make Cream Cheese Frosting

1. Beat softened cream cheese + butter until fluffy (2 min).
2. Gradually add sifted powdered sugar on low, then beat on medium.
3. Add vanilla; beat until silky smooth.

6. Frost & Stack Cake

1. Spread thick layer of frosting over set gelée.
2. Top with second sponge; press gently.
3. Apply crumb coat; chill 15 min.
4. Apply final smooth frosting layer on top and sides.

7. (Optional) Pistachio Mirror Glaze

1. Bloom gelatin in ¼ cup cold water (5 min).
2. Heat sugar + remaining water until dissolved; remove from heat.
3. Stir in bloomed gelatin → pour over white chocolate. Let sit 2 min → whisk smooth.
4. Add condensed milk + green food coloring.
5. Cool to 90°F (32°C) → pour over chilled frosted cake on a rack.
6. Chill 10 min to set.

8. Garnish & Serve

Decorate with fresh raspberries, chopped pistachios, and gold leaf. Chill 2+ hours before slicing with a hot, dry knife for clean cuts.

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PRO BAKING TIPS from CookingMaster by Carmine

• Room temp eggs = better volume in sponge cake.
• Don’t overfold – keeps cake light and airy.
• Strain raspberry seeds for smooth gelée.
• Mirror glaze at 90°F = perfect drip and shine.
• Make ahead: Cake layers freeze up to 1 month.

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NUTRITION (per slice)

Calories: ~580 kcal | Carbs: 68g | Fat: 32g | Protein: 8g

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