Pistachio sponge biscuit

  • 45 grams (1.6 ounces) pistachio paste
  • 45 grams (1.6 ounces) butter
  • 45 milliliters (1.5 fluid ounces) milk
  • 3 eggs
  • 120 grams (4.2 ounces) flour
  • 80 grams (2.8 ounces) sugar
  • 6 grams (0.2 ounces) baking powder

The cream

  • 350 grams (12.3 ounces) cream cheese
  • 100 grams (3.5 ounces) ricotta
  • 100 grams (3.5 ounces) yogurt
  • 50 grams (1.8 ounces) pistachio paste
  • 80 grams (2.8 ounces) sugar

Raspberry filling

  • 300 grams (10.6 ounces) frozen raspberries
  • 25 grams (0.9 ounces) cornstarch
  • sugar to taste
  • 60 milliliters (2 fluid ounces) water
  • 150 grams (5.3 ounces) yogurt


  • Mixing Bowls:

    Several sizes are helpful. Make sure they're large enough to prevent splashes and messes.

  • Hand Mixer or Stand Mixer:

    Perfect for achieving the right consistency for your batter and cream. A stand mixer leaves your hands free!

  • Silicone Spatula:

    Great for scraping every bit of batter out of the bowl and gently folding ingredients.

  • 16cm (6.30 inch) Cake Pan:

    Ensure even baking of your sponge layers with a good quality, non-stick pan.

  • Baking Parchment:

    Line your cake pans to prevent sticking and make cleanup a breeze.

  • Measuring Cups and Spoons:

    Precision is key in baking; accurate measurements make all the difference.

  • Cooling Rack:

    Allows your baked sponge to cool evenly, preventing sogginess.

  • Kitchen Scale:

    Great for weighing ingredients for precision and consistency, especially with smaller amounts like pistachio paste.


Step 1

First, **melt the butter, pistachio paste, and milk** in a water bath until smooth. Use a low simmer to avoid overheating.

Step 2

Whip the eggs at low speed until a homogeneous foam forms. Then, gradually add the sugar while continuing to whip. The mixture should turn white and increase in volume. Ensure the sugar is fully dissolved.

Step 3

Add one-third of the melted butter mixture and sifted flour with the baking powder. Fold gently with a silicone spatula. Repeat this step two more times until the batter is smooth and fully incorporated.

Step 4

Pour the batter into a 16cm (6.30-inch) mold, and bake at 374°F (190°C) for 40-45 minutes. Check the readiness with a skewer. The skewer should come out clean.

Step 5

Remove the biscuit from the oven, cool it, then wrap it in plastic wrap and refrigerate for at least 5-8 hours. This helps to set the texture of the sponge.

Step 6

Whip all cream ingredients until smooth. Ensure there are no lumps in the mixture.

Step 7

Cook the raspberries with a small amount of water until they are fully defrosted and soft. Stir occasionally to prevent sticking.

Step 8

Mix the cornstarch with the remaining water, add to the softened berries, and stir well. Cook until thickened, then let it cool completely. Separate one-third and mix it with the yogurt. Chill for easier layering.

Step 9

Cut the sponge biscuit into three layers. Use a serrated knife for even cuts.

Step 10

Soak the first cake layer with a bit of milk and sugar mix, spread the cream, creating a border. Fill the center with the raspberry-yogurt mixture.

Step 11

Place the second biscuit layer on top, soak it, cover with cream, then add the second raspberry filling. Repeat this process for the remaining layers.

Step 12

Leave the assembled cake in the fridge overnight to set. This enhances the flavors and improves texture.


✨ Transform your pistachio raspberry delight into a show-stopping dessert centerpieces with these creative serving ideas! ✨

1. Picture-Perfect Plating: Garnish each slice with a sprinkle of crushed pistachios and a few fresh raspberries for a beautiful pop of color and texture. 🍓🌿

2. Elegant Dessert Buffet: Slice the pastry into individual portions and display them on a tiered cake stand. This together with a tea service makes for a charming and sophisticated setting. ☕🍰

3. Al Fresco Dining: Enjoy a lovely outdoor meal by serving this pastry paired with a refreshing glass of sparkling wine. The combination of light bubbles and rich flavors creates a festive atmosphere. 🍷🍇

4. Family Friendly Option: Add a dollop of whipped cream or a scoop of vanilla ice cream on the side. It makes for a delightful treat that pleases kids and adults alike. 🍨👨‍👩‍👧‍👦

Each bite of this pastry promises a tantalizing experience, so go ahead and indulge! 🥂


🌱 Gluten-Free & Vegan Variations 🌱

Gluten-Free: Replace the flour with a gluten-free baking mix. Ensure that your baking powder is also gluten-free. You won't miss a thing—it's still just as moist and delicious. 🌾🚫

Vegan: Use a plant-based butter and a combination of flax seeds and water as an egg substitute (1 tablespoon ground flax seeds + 3 tablespoons water = 1 egg). For the cream, go for a vegan cream cheese, cashew ricotta, and a dairy-free yogurt. 🌱💚

Whether you're gluten-free, vegan, or both, you can still enjoy this mouth-watering treat with a few simple swaps! 🍰✨


  • What if I don't have pistachio paste?

    You can make your own by blending pistachios and a bit of oil until smooth, or substitute with another nut paste like almond or hazelnut.

  • Do I need a stand mixer to make this recipe?

    No, a hand mixer or even a whisk with some elbow grease will work just fine!

  • Why does the sponge need to be chilled for 5-8 hours?

    Chilling helps firm up the sponge, making it easier to slice and handle without crumbling.

  • Can I use fresh raspberries instead of frozen?

    Yes, fresh raspberries work well too! Just cook them down as you would with the frozen ones.

  • How can I ensure my cream cheese mixture is smooth?

    Make sure your cream cheese is at room temperature. Beat it well to avoid any lumps before adding other ingredients.

  • Can I make this pastry ahead of time?

    Absolutely! This pastry actually tastes better the next day after the flavors have melded together. Just keep it refrigerated until serving.

Nutrition facts

Pistachio sponge cake with raspberry filling
Recipe Yield:8 servings
Calories:Approximately 425 calories per serving
Calories (Min - Max):400 - 450
Total Fat:25g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:30g