Pistachio cake with raspberry confit and pistachio ganache

Ingredients

Pistachio Biscuit

4 large eggs
120 grams (4.25 ounces) sugar
145 grams (5.1 ounces) all-purpose flour
60 grams (2.1 ounces) vegetable oil
40 grams (1.4 ounces) milk
60 grams (2.1 ounces) pistachio paste
1.5 teaspoons baking powder
A pinch of salt

Raspberry Confit

220 grams (7.75 ounces) raspberries
40 grams (1.4 ounces) sugar
4 grams (0.14 ounces) pectin

Pistachio Ganache

35 grams (1.2 ounces) heavy whipping cream
35 grams (1.2 ounces) pistachio paste
105 grams (3.7 ounces) white chocolate

Frosting

500 grams (17.6 ounces) cream cheese
120 grams (4.2 ounces) powdered sugar
210 grams (7.4 ounces) heavy whipping cream

Equipment

Mixing Bowls
You'll need multiple bowls for separating eggs, mixing wet and dry ingredients, and creating the frosting. Keep them handy to streamline your process.
Electric Mixer
Essential for whipping egg whites and cream cheese frosting to the right consistency. A stand mixer can make this easier, but a hand mixer will also work just fine.
Sift
A sift is needed to ensure your flour and baking powder are free of lumps, giving you a smoother cake texture.
16cm Cake Molds
These molds ensure that your cakes bake evenly. Grease them well or use parchment paper to prevent sticking.
Piping Bag
Helps in applying the ganache and frosting neatly. If you don’t have one, you can use a plastic bag with a small cut at one corner.

Instructions

Step 1

1. Prepare the Pistachio Biscuit: Separate the egg whites from the yolks for a fluffier meringue. In a clean bowl, add a pinch of salt to the egg whites and 2 tablespoons of the total sugar. Gradually increase the speed and whip until a stable meringue forms. Set aside. In another bowl, whip the egg yolks with the remaining sugar until pale and fluffy. Mix in the vegetable oil, pistachio paste, and milk until combined. Sift together the flour and baking powder, then fold into the yolk mixture alternately with the whipped egg whites, ensuring you don’t deflate the batter. Divide the batter between two 16cm (6.30 inch) baking molds. Bake at 356°F (180°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the biscuits cool, then wrap in cling film and refrigerate for at least 4 hours.

Step 2

2. Make the Raspberry Confit: Ensure raspberries are fresh for a more vibrant color and flavor. In a small bowl, mix the sugar with the pectin. In a saucepan, mash the raspberries with a fork and heat to 122-140°F (50-60°C). Gradually add the pectin-sugar mixture to the raspberries. Bring to a boil and cook for a couple of minutes. Divide the confit into two portions, pour each into a 14cm (5.50 inch) mold, and freeze. Wrap the frozen confit in cling film and store it in the freezer until needed.

Step 3

3. Prepare the Pistachio Ganache: Use high-quality white chocolate for a smoother ganache. In a saucepan, mix the heavy cream and pistachio paste, then heat until small bubbles appear. Pour the hot mixture over the chopped white chocolate and stir until smooth. Optionally, blend the ganache with a hand blender for extra smoothness. Place the ganache in a piping bag or cover it with plastic wrap and refrigerate until needed.

Step 4

4. Make the Frosting: Ensure cream cheese is at room temperature for easier whipping. Combine the cream cheese, powdered sugar, and heavy whipping cream in a large bowl, then whip until smooth and fluffy.

Step 5

5. Assemble the Cake: Bring the ganache to room temperature before using for easier handling. Take the ganache out ahead of time to make it more pliable. Slice each biscuit layer in half. Optionally, you can soak the cake layers with simple syrup for extra moisture. Spread an even layer of frosting on the first cake layer. Add a border of frosting around the edge and place the raspberry confit in the center. Place the second cake layer on top and spread with more frosting. Add a border of frosting and fill the center with pistachio ganache. Place the third cake layer on top and spread with frosting and another layer of the remaining raspberry confit. Use the rest of the frosting to cover and level the entire cake. Optionally, decorate with additional pistachios or raspberries for an elegant finish.

Servings

🍰 Serve Up a Visual Feast: When it comes to presenting this pistachio-raspberry masterpiece, let color and contrast be your guide. The vibrant green of the pistachio biscuit and the deep red of the raspberry confit create a striking visual statement. Use a cake stand to give it height and allure.

💖 Pair with Your Favorites: For an extra touch of elegance, pair this dessert with a glass of chilled Rosé or a cup of herbal tea. Their subtle flavors will complement the richness of the cake perfectly.

🍇 Fruit & Toppings: Add fresh raspberries, a sprinkle of crushed pistachios, or even a few edible flowers on top to amplify its beauty and taste. These little touches make it Instagram-ready!

Variations

🌿 Gluten-Free Option: Replace the flour with a gluten-free flour blend. Ensure it's a blend designed for baking to maintain the cake's texture. 👍

🌱 Vegan Twist: Swap eggs with a mix of apple sauce and aquafaba (chickpea water) to achieve the same fluffiness. Use plant-based cream cheese and whipping cream for the frosting. 🌟

Faq

How do I prevent my cake from deflating?
Make sure to gently fold the egg whites into the batter, ensuring you do not over-mix, as this can knock out the air and reduce volume.
Why does my frosting turn out runny?
Ensure all frosting ingredients, especially cream cheese, are cool before mixing. Soft or warm ingredients can make the frosting too loose.
What's the best way to evenly cut cake layers?
Use a serrated knife and gently saw through the cake layers in a back-and-forth motion. Rotating the cake as you cut helps to get even layers.
How can I make the ganache smooth if it gets lumpy?
If your ganache is lumpy, try reheating it gently over a double boiler while stirring continuously until smooth.
Can I make the components ahead of time?
Yes, you can prepare the cake layers, confit, and ganache in advance and refrigerate them. Assemble the cake on the day you plan to serve it for the freshest taste.
What's the best way to store the leftover cake?
Wrap the cake in plastic wrap or store it in an airtight container in the fridge. It will keep well for up to 3 days.