This raspberry pistachio pastry creamy cake tastes fantastic, and I hope you enjoy it as much as I do!
Raspberry Pistachio Pastry Creamy Cake

The velvety pistachio pastry cream flavor combined with the raspberry jelly is a great blend of taste expressiveness. It’s a fresh and unexpected surprise. For this wonderful holiday of the year, I wanted to make something 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.

Raspberry Pistachio Pastry Creamy Cake

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 the dessert plate is never finished at the end of a heavy meal 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.

Raspberry Pistachio Pastry Creamy Cake
Luscious Raspberry Pistachio Pastry Creamy Cake

Luscious Raspberry Pistachio Pastry Creamy Cake

Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins Difficulty: Advanced Best Season: Winter


This raspberry pistachio pastry creamy cake is light and refreshing. It has a super velvet pistachio cream layer, a fresh raspberry jelly layer, and a silky whipped cream layer on top.


Cooking Mode Disabled

Sponge Cake

Pistachio Pastry Cream

Raspberry Filling Cake


Sponge Cake

    • 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, baking powder, and white chocolate chips, and mix with a spatula from the bottom to the top to obtain a homogeneous consistency.
    • Pour the mixture into a buttered pan lined 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 it cool, and remove it from the pan 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, vanilla caviar, and sugar, and whisk vigorously until completely combined.
    • Add the cornstarch sieved in when the mixture is blended and 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); the cooking is complete at just 67°C (152.6°F). The cream will have a strong egg smell if it is cooked too long.
    • Remove the cream from the stove as soon as it starts to thicken.
    • Pour the cream into a bowl and cover it with cling film, allowing it to contact the surface to prevent the patina from forming.
    • Cool it at room temperature for 2-3 hours.

Raspberry 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.
    • Combine the frozen raspberries and granulated sugar in a saucepan over medium heat.
  1. 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, 24 cm, and refrigerate for 30 minutes.
    • If you don't have a cake ring, 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 four tablespoons of sugar.
    • Bring everything to a boil, stirring constantly, until it turns into syrup. Strain once more to remove all the seeds.


    • Cut 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 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.
Keywords: raspberry pistachio pastry cream cake
File under
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *


Share it on your social network