Outline:
A pistachio cake infused with a zesty touch of raspberries and topped with silky, fruity cream is sure to impress your guests. At first glance, people can’t help but clap. Despite its elegant appearance, this pistachio and raspberry treat is surprisingly simple to prepare.
Pistachio Lady
Is a dessert that leaves you speechless. It will astonish even the most selective aunts who have tried countless cakes. This pistachio and raspberry cake has one downside—it’s so irresistible that it’s difficult not to reach for an additional piece.
Pistachio Lady with raspberries
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Recently, pistachios have become quite trendy, serving as the foundation for luxurious treats in Dubai and even finding their way into croissant fillings. Yet, in this particular recipe, they’re incorporated directly into the cake batter, bestowing upon it exceptional taste and depth. Adding raspberries brings a refreshing, summery touch. Together, these ingredients create an impeccable combination.
The Pistachio Lady resembles a dessert from an exquisite pastry shop, yet making it at home isn’t complicated. This delectable cake serves as a perfect treat for birthdays, christenings, confirmations, family gatherings, or simply to present your dear ones with a truly regal tea time delight.
Ingredients:
Pistachio Cake:
- 2/3 cup crushed pistachios,
- 2 cups cake flour,
- 3/4 teaspoon baking powder,
- 3/4 teaspoon baking soda,
- 3/4 teaspoon salt,
- 1/2 cup (approximately 1 stick) of softened butter,
- 1.5 cups sugar,
- 4 eggs,
- 1/4 cup of 18% sour cream
- 5 tablespoons vegetable oil.
Additional Ingredients:
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- 450 grams raspberry jam.
Butter Cream:
- 1 cup softened butter,
- 3 cups powdered sugar,
- 2 tablespoons of powdered freeze-dried raspberries,
- 2 tablespoons milk,
- 2 teaspoons vanilla extract.
Preparation Method:
Step 1.
Process the pistachios in a food processor and mix them with the cake flour. It’s not necessary for the nuts to be finely ground.
Step 2.
Cream together the softened butter and sugar until you get a fluffy, airy mix. Slowly incorporate the egg yolks while constantly stirring. Add the flour mixed with pistachios, salt, baking soda, and baking powder gradually as well, all while continuing to blend. Stir in the sour cream and oil too. Transfer this batter into a baking dish about 28 x 18 cm sized, which has been covered with parchment paper beforehand. Bake in an oven heated up to 175 degrees Celsius for around 35 minutes.
Step 3.
In a bowl, cream the butter. Slowly mix in powdered sugar combined with freeze-dried raspberries, along with milk and vanilla extract.
Step 4.
Slice the cooled sponge cake into two sections. Take approximately one-third from one section, break it up, and save it for later use. This part will serve as the foundation layer but will be somewhat thinner. On this initial base, apply half of the jam and half of the buttercream frosting, then top it with the remaining piece of sponge cake.
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Step 5.
Spread the remaining jam and buttercream and sprinkle with pieces of crumbled sponge cake. Place in the fridge overnight or for several hours. You can additionally decorate with a mint leaf. Enjoy your meal!
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