Pistachio and raspberry sponge cake

Name: Pistachio and raspberry sponge cake
Total time: 5100 s
Yield: 12 servings
Cuisine: British
Ingredients: 1 cup shelled pistachio, finely ground; 1 cup all purpose flour; 1 tsp baking powder; 1/4 tsp salt; 4 large eggs, room temp; 1 cup granulated sugar; 1/2 tsp vanilla extract; 1/2 cup unsalted butter, melted and cooled; 2 cups fresh raspberries; 1/2 cup granulated sugar; 2 tbsp lemon juice; 2 tsp gelatin powder; 1 lb cream cheese; 1/2 cup unsalted butter, soft; 3 cups powdered sugar, sifted; 2 tsp vanilla extract; Fresh raspberries; Shelled pistachio

Isabellakonstxx @cook_112839190

640 kcal
Perfect if you want to practice cake decorating

Isabellakonstxx @cook_112839190

640 kcal
Perfect if you want to practice cake decorating

Saved

Ingredients

1 hr 25 min

12 servings

Pistachio sponge
1 cupshelled pistachio, finely ground
1 cupall purpose flour
1 tspbaking powder
1/4 tspsalt
4large eggs, room temp
1 cupgranulated sugar
1/2 tspvanilla extract
1/2 cupunsalted butter, melted and cooled
Raspberry gelée
2 cupsfresh raspberries
1/2 cupgranulated sugar
2 tbsplemon juice
2 tspgelatin powder
Vanilla cream cheese frosting
1 lbcream cheese
1/2 cupunsalted butter, soft
3 cupspowdered sugar, sifted
2 tspvanilla extract
Garnishes
Fresh raspberries
Shelled pistachio

Saved

Steps

1 hr 25 min

1

Preheat the oven to 350 °F or 170 °C
2

For the pistachios sponge - combine pistachios, flour, baking powder and salt. In a separate bowl beat in the eggs, sugar and vanilla until pale and double size. Gently fold in the dry ingredients and melted butter. Pour into pans and bake for 25 minutes.
3

For Gelée - Purée raspberries, sugar and lemon juice in a pot over heat. Slowly add in the gelatin until dissolved. Strain and put in a bowl to cool. Make sure that it does not harden.
4

For Frosting - Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla.
5

Stack it up, put it all together, make it beautiful and have fun.