Description
An elegant, layered dessert featuring nutty pistachio sponge, tart raspberry gelée, creamy frosting, and a glossy finish—perfect for spring or any special celebration.
Ingredients
Pistachio sponge:
¾ cup finely ground pistachios
1 cup all‑purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
2¼ cups granulated sugar
2 teaspoons vanilla extract
Optional: green food coloring, for enhanced hue
Raspberry gelée:
2 cups fresh raspberries
2 tablespoons lemon juice
Frosting:
1 lb (about 450 g) cream cheese
½ cup sweetened condensed milk
Glaze / decoration:
White chocolate chips (use in glaze or decoration)
Extra pistachios (for garnish)
Fresh raspberries (for garnish)
Instructions
Make the pistachio sponge:
Preheat the oven. Beat eggs, sugar, and vanilla until pale and doubled in volume. Gently fold in the ground pistachios, flour, baking powder, and salt to form a light, airy batter. Add food coloring if desired.
Bake:
Pour batter into prepared cake pans and bake until set and golden. Let cool completely.
Prepare the raspberry gelée:
Puree raspberries with lemon juice. Strain if desired for a smooth gelée.
Frost the cake:
Beat cream cheese with sweetened condensed milk until smooth and creamy.
Assemble:
Layer cake with raspberry gelée between layers. Frost generously with cream cheese mixture. Top with white chocolate chips if using, and garnish with extra pistachios and fresh raspberries.
- Prep Time: ~30 minutes (plus assembly)
- Cook Time: 25–35 minutes (estimate based on typical sponge)
- Category: Dessert
