Heavenly Pistachio Raspberry Dream Cake

For the Pistachio Sponge Cake:

- 1 cup shelled pistachios, finely ground

- 1 cup all-purpose flour

- 1 tsp baking powder

- 1/4 tsp salt

- 4 large eggs, room temperature

- 1 cup granulated sugar

- 1/2 tsp vanilla extract

- 1/2 cup unsalted butter, melted and cooled

For the Raspberry Gelée:

- 2 cups fresh raspberries

- 1/2 cup granulated sugar

- 2 tbsp lemon juice

- 2 tsp gelatin powder

For the Vanilla Cream Cheese Frosting:

- 1 lb cream cheese, softened

- 1/2 cup unsalted butter, softened

- 3 cups powdered sugar, sifted

- 2 tsp vanilla extract

For the Mirror Glaze:

- 3/4 cup granulated sugar

- 1/2 cup water

- 1 tbsp gelatin powder

- 1/2 cup condensed milk

- 1 cup white chocolate chips

- Green food coloring

Garnishes:

- Fresh raspberries

- Shelled pistachios

- Edible gold leaf (optional)

1. Preheat Oven:

- Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.

2. Prepare the Pistachio Sponge Cake:

- In a bowl, combine finely ground pistachios, flour, baking powder, and salt.

- In a separate bowl, beat the eggs, sugar, and vanilla extract until pale and doubled in size.

- Gently fold in the dry ingredients and melted butter until just combined.

- Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

- Let the cakes cool completely in the pans on a wire rack.

3. Make the Raspberry Gelée:

- Purée the raspberries, sugar, and lemon juice in a blender. Strain the mixture to remove seeds.

- Heat the raspberry purée with the gelatin over low heat until the gelatin is fully dissolved.

- Allow the gelée to cool until it begins to thicken but is still pourable.

4. Prepare the Vanilla Cream Cheese Frosting:

- Beat the cream cheese and butter until smooth and creamy.

- Gradually add the sifted powdered sugar and vanilla extract, beating until fluffy.

5. Assemble the Cake:

- Place one layer of the cooled cake on a serving plate.

- Spread the slightly set raspberry gelée over the cake layer.

- Chill in the refrigerator until the gelée is firm.

- Spread a layer of cream cheese frosting over the gelée.

- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

6. Prepare the Mirror Glaze:

- In a saucepan, mix the sugar, water, and gelatin, then bring to a boil.

- Remove from heat and add the condensed milk.

- Pour the mixture over the white chocolate chips and let sit for a minute. Stir until smooth.

- Add green food coloring and let the glaze cool slightly until it reaches a pourable consistency.

- Pour the mirror glaze over the frosted cake, allowing it to drip down the sides.

7. Garnish:

- Decorate the cake with fresh raspberries, shelled pistachios, and edible gold leaf if desired.

- Chill the cake until the glaze is set.

Prep Time: 1 hour

Cooking Time: 25 minutes

Total Time: 1 hour 25 minutes plus chilling

Calories: 640 kcal per serving

Servings: 12 servings