Pistachio Lemon Mousse Cake Recipe

Start by preheating your oven to 180 degrees Celsius (about 356 degrees Fahrenheit). In a food processor, blend the pistachio nuts until finely ground. Combine them with sugar, eggs, and flour in a large mixing bowl.

Whisk until the mixture is smooth and then gently fold in the melted butter. Pour the batter into a lined baking pan and bake for about 25-30 minutes, or until golden and a toothpick comes out clean.

While the biscuit is cooling, prepare the lemon mousse. Soak the gelatin sheets in cold water for about 5 minutes. In a saucepan, combine the heavy cream and sugar over medium heat until the sugar has dissolved.

Remove from heat, stir in the soaked gelatin and the lemon juice. Let it cool slightly, then fold in whipped cream until the mixture is airy and light.

In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat until the mixture begins to bubble. Cook for about 10 minutes or until it thickens slightly.

Remove from heat and let it cool completely. This will provide a refreshing tartness to balance the sweetness of the mousse and biscuit.

To create the pistachio cream, combine the heavy cream and pistachio paste in a bowl. Whip until stiff peaks form. This cream will add a rich layer to your cake.

To assemble the cake, cut the pistachio biscuit into layers. Place one layer on a serving platter, spread a thin layer of raspberry jam, then layer with lemon mousse. Repeat this process until all layers are assembled.

Top the final layer with the pistachio cream and create a beautiful decoration. Refrigerate for at least 4 hours before serving to allow the flavors to meld.