Video Pistachio Napoleon Cake with Raspberries
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Video Pistachio Napoleon Cake with Raspberries

Experience the flavors of this wonderful recipe by starting with all-purpose flour and chilled unsalted butter for your cake layers. Combine egg, vinegar, and ice water for the dough. For the pistachio cream, blend milk, sugar, cornstarch, and pistachio paste with whipped cream. Layer your cake with creamy pistachio and frozen raspberries. Chill before serving for a delicious treat!

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Ingredients

Pistachio Cream

500 milliliters milk (about 2 cups)
1 large egg
40 grams cornstarch (about 3 tablespoons)
180 grams unsalted butter, softened (about 0.8 cup)
200 milliliters heavy cream (about 0.85 cup)
200 grams sugar (about 1 cup)
30 grams pistachio paste (about 2 tablespoons)
A pinch of salt
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