Indulge in this Raspberry Pistachio Heavenly Cake, where the nutty richness of pistachio meets the tartness of raspberry, all enveloped in a creamy, smooth frosting and topped with a stunning mirror glaze. Perfect for any special occasion!
Ingredients:
For the Pistachio Sponge Cake:
– 1 cup shelled pistachios, finely ground
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs, room temperature
– 1 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/2 cup unsalted butter, melted and cooled
For the Raspberry Jelly:
– 2 cups fresh raspberries
– 1/2 cup granulated sugar
– 2 tablespoons lemon juice
– 2 teaspoons powdered gelatin
For the Vanilla Cream Cheese Frosting:
– 1 pound cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups sifted powdered sugar
– 2 teaspoons vanilla extract
For the Mirror Glaze:
– 3/4 cup granulated sugar
– 1/2 cup water
– 1 tablespoon powdered gelatin
– 1/2 cup condensed milk
– 1 cup white chocolate chips
– Green food coloring
Toppings:
– Fresh raspberries
– Shelled pistachios
– Edible gold leaf (optional)
