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Pistachio and Raspberry Layer Cake

A stunning and delicious layered cake featuring moist pistachio sponge cakes, tangy raspberry compote filling, and luscious mascarpone whipped cream, all topped with more cream, raspberry drizzle, and chopped pistachios.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Baked Goods, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake
  • 1.5 cups shelled unsalted pistachios finely ground
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 0.75 cup whole milk room temperature
Raspberry Filling
  • 3 cups raspberries fresh or frozen
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
Mascarpone Cream
  • 16 oz mascarpone cheese cold
  • 1.5 cups heavy whipping cream cold
  • 0.75 cup powdered sugar sifted
  • 1 tsp vanilla bean paste or extract
Garnish
  • 0.5 cup pistachios chopped
  • raspberry syrup for drizzling

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Food processor (for pistachios)
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Saucepan
  • Wire rack
  • Off-set spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
  2. To make the cake: Whisk together ground pistachios, flour, baking powder, and salt. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then extracts. Alternately add dry ingredients and milk, mixing until just combined.
  3. Divide batter between pans and bake for 25-30 minutes. Cool completely on a wire rack.
  4. To make the filling: Simmer raspberries, sugar, and lemon juice in a saucepan for 5-7 minutes until thickened. Cool completely.
  5. To make the cream: Whip heavy cream and powdered sugar to soft peaks. Add mascarpone and vanilla, and whip to stiff peaks.
  6. To assemble: Place one cake layer on a plate. Spread with half the raspberry filling, then a layer of mascarpone cream. Top with the second cake layer.
  7. Spread remaining raspberry filling on top, then pile with the rest of the cream. Garnish with a drizzle of raspberry syrup and chopped pistachios.
  8. Chill for at least 1 hour before slicing.

Notes

For more intense flavor, lightly toast the pistachios before grinding them. Ensure the cake layers and raspberry filling are completely cool before assembling to prevent the cream from melting.