This raspberry pistachio pastry creamy cake is so light and refreshing. It has a super velvet pistachio pastry cream layer, a fresh raspberry jelly layer, and a silky whipped cream layer on top.
This cake tastes fantastic, and I hope you enjoy it as much as I do!
The velvety pistachio pastry cream flavor combined with the raspberry jelly is a great blend of taste expressiveness. It’s a fresh, and an unexpected surprise. For this wonderful holiday of the year, I wanted to make something that was joyful, new, and unique. Do you recall the post about pistachio cream with pastry cream? Good! This delectable cream was the star of the cake, along with the raspberry jelly.
This cake was presented as a dessert to a Thanksgiving dinner at the home of some of our Italian friends. It was an unmistakable success of immense sweetness.
We all know that at the end of a heavy meal, the dessert plate is never finished since the diners are full. But this time was different. Even though we were already full, we ate the entire slice of cake on our plate. I was overjoyed to find that my cake was well received.
So, I recommend this delectable dessert for your Christmas celebrations.
Luscious Raspberry Pistachio Pastry Creamy Cake
- 250 g whipped cream
- fresh raspberries for the cake’s decoration
- granulated pistachios
- 4 eggs
- 135 g flour 2/3 cup
- 100 g sugar ½ cup
- 1/2 vanilla bean paste
- 1 teaspoon baking powder
- 1 tbsp white chocolate chips
Pistachio Pastry Cream
- 5 egg yolks
- 500 ml whole milk 2 cups
- 65 g corn starch 8.6 tbsp
- 100 g sugar 1/2 cup
- 200 g pistachio cream ~ 6 3/4 oz
- 1/2 teaspoon vanilla bean paste
Raspberries filling cake
- 500 g organic frozen raspberries 4 cups
- 1/3 cap cold fresh lemon juice
- 75 g granulated sugar 1/3 cup
- 1 powdered gelatin envelope
- Mix the eggs with the sugar.
- Add the vanilla bean paste and
- Beat the mixture until pale and fluffy (10 minutes).
- Add the sifted flour, the baking powder and white chocolate chips, mix with a spatula from the bottom to the top to obtain a homogeneous consistency.
- Pour the mixture in a buttered and lined pan with parchment paper (24 cm or 9" round and 1 1/2" deep).
- Bake in a preheated oven at 180°C (356°F) for about 30
- minutes, until a toothpick inserted into the center comes out clean.
- Let cool and remove it from the pan.
- Allow the sponge cake to cool completely before slicing.
Pistachio Pastry Cream
- Put the milk with the vanilla bean paste in a small saucepan and bring it to a boil.
- Remove the pan from the stove and filter the milk.
- Separately, in a bowl pour the egg yolks, the vanilla caviar, sugar, whisk vigorously until completely combined.
- When the mixture is blended, add the cornstarch sieved in, stir well to incorporate it.
- Pour the milk into the mixture of egg yolks, sugar, and cornstarch.
- Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 67°C (152.6°F). If it is cooked too much, the cream will have a strong egg smell.
- Remove the cream from the stove as soon as it starts to thicken.
- Now add the pistachio cream and mix well.
- Pour the cream into a bowl and cover it with cling film, allowing it to come into contact with the surface to prevent the patina from forming.
- Cool it at room temperature for 2-3 hours.
Raspberries filling cake
- Place cold lemon juice in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy.
- In a saucepan, combine the frozen raspberries and the granulated sugar over medium heat.
- Stir until the berries release their juices and the mixture starts to bubble.
- Simmer the filling for 10-15 minutes.
- Turn off the heat and take the pot off the stove.
- Filling should be poured into a metal strainer suspended over a medium-sized bowl and pushed through with a rubber spatula.
- Apply sufficient pressure to force the liquid through the sieve. You will take about a cup of the seeds and set them aside for the soaking syrup.
- Stir the melted lemon juice-gelatin mixture into the strained raspberry filling until combined.
- Place the simmering raspberries in a cake ring the same diameter as your sponge cake, in this case 24 cm, and refrigerate for 30 minutes.
- If you don’t have a cake ring, you can use a springform pan, or remove your cooled sponge cake from the pan and line it with kitchen foil. It will be simple to remove the raspberry jelly.
Raspberry soaking syrup
- Return the set aside seed pulp to the saucepan along with 1 cup of water and 4 tablespoons of sugar.
- Bring everything to a boil, stirring constantly, until it turns into syrup. Strain once more to remove all the seeds.
- Divide the sponge cake into two equal-sized discs.
- Soak them with the raspberry syrup.
- Take the Pistachio Pastry Cream out of the refrigerator. And whisk the batter until smooth.
- Spread the cream on one of the sponge cake discs that has been soaked.
- Remove the raspberry jelly from the refrigerator and carefully layer it on top of the pistachio pastry cream, followed by the other soaked disk.
- Frost the cake with whipped cream and garnish with granule pistachios, fresh raspberries, and mint leaves.