Pistachio Raspberry Cake: A Delightful Recipe

Preheat your oven to 180°C (356°F). Grease and line a baking pan.

In a large bowl, whisk together *eggs* and *sugar* until light and fluffy. Add in the *pistachio paste* and mix well.

In another bowl, sift together *flour*, *baking powder*, and *salt*. Gradually add dry ingredients to the wet mixture, folding gently to maintain airiness.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before removing it from the pan.

In a small saucepan, combine *water* and *sugar*. Bring to a boil over medium heat, stirring until the sugar dissolves completely.

Once dissolved, remove from heat and let it cool. Use this syrup to soak the cake layers, ensuring they are *moist* and *flavorful*.

In a mixing bowl, beat together *cream cheese* and *butter* until smooth and creamy. Add the *pistachio paste* and mix well.

Gradually add *powdered sugar*, beating on low speed until fully incorporated and the frosting is *light* and *fluffy*.

In a saucepan, combine *raspberries*, *sugar*, and *lemon juice*. Cook over medium heat, stirring occasionally, until the mixture thickens into a jam-like consistency.

Remove from heat and let it cool completely before using to fill the cake layers.

Slice the cooled cake into two or three layers, depending on your preference. Using a pastry brush, soak each layer with the prepared syrup to keep them *moist*.

Spread a layer of *cream cheese frosting* on the bottom cake layer, followed by a generous spoonful of *raspberry confit*. Place the next cake layer on top and repeat the process.

Once all layers are assembled, cover the entire cake with the remaining *cream cheese frosting*. Decorate with chopped pistachios or raspberries if desired.