Raspberry pistachio layer cake Recipe

Name: Raspberry pistachio layer cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 9
Cuisine: Korean
Ingredients: 95g Egg; 65g Sugar; 7g Corn syrup; 2g Vanilla extract; 60g Cake flour; 17g Melted unsalted butter; 30g Milk; 2g Gelatin sheet (or Powdered gelatin); 20g Pistachio; 100g Cream cheese; 20g Sugar; 1g Vanilla extract; 60g Whipped cream (whipped 50~60%); 130g Raspberry jam; Whipped raspberry cream:80g whipping cream; 30g raspberry jam; Whipped cream:60g whipping cream; 6g sugar

Cooking TreePublished: 2022-09-26 Updated: 2022-09-1902.3K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for a Raspberry pistachio layer cake.

I made a pretty raspberry pistachio layer cake with red and delicious fresh raspberries~
I put raspberry jam between the sweet raspberry whipped cream and the pistachio mousse, it adds color and looks delicious~^^

It was really delicious with the soft sheet, the sweet and fragrant raspberry, and the savory flavor of pistachio.
The leftovers cut on the side were also delicious, so I ate it all by myself~*^^*

I think it became a cute cake when I cut it into cubes and put raspberries on it~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Raspberry pistachio layer cake

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Rating: 5.0/5
( 89 voted )

Serves: 9 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

95g Egg

65g Sugar

7g Corn syrup

2g Vanilla extract

60g Cake flour

17g Melted unsalted butter

30g Milk

2g Gelatin sheet (or Powdered gelatin)

20g Pistachio

100g Cream cheese

20g Sugar

1g Vanilla extract

60g Whipped cream (whipped 50~60%)

130g Raspberry jam

Whipped raspberry cream:

80g whipping cream

30g raspberry jam

Whipped cream:

60g whipping cream

6g sugar

Instructions

Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.

Sift the soft flour and mix, then pour a little of the batter into the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix, pour into the oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 25 minutes.
After cooling, cut off the top and cut into 3 pieces.

Soak the gelatin in cold water, mix cream cheese, sugar, and vanilla extract, squeeze the water out of the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese mixture and mix.

Add 50-60% whipped cream and mix, then add finely ground pistachio powder to a blender and mix. (If you want the color to be more green, add a little green food coloring and mix.)

Lay the cut sheet on the frame and apply raspberry jam, then put the jam and whipped cream on top and flatten it.

Put a sheet on top of the cream, apply jam, pour pistachio mousse, put the remaining sheet on top, apply whipped cream to shape, and harden in the refrigerator for 2 hours.

Remove from the frame, cut off the edges, cut into cubes, and decorate with raspberries and apple mint.

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