Australian Recipe 🎯

To make a Heavenly Pistachio Raspberry Dream Cake, you will need the following ingredients:

For the Pistachio Sponge Cake:
– 1 cup shelled pistachios, finely ground
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 4 large eggs at room temperature
– 1 cup granulated sugar
– 1/2 tsp vanilla extract
– 1/2 cup unsalted butter, melted and cooled

For the Raspberry Gelée:
– 2 cups fresh raspberries
– 1/2 cup granulated sugar
– 2 tbsp lemon juice
– 2 tsp gelatin powder

For the Vanilla Cream Cheese Frosting:
– 1 lb cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups sifted powdered sugar
– 2 tsp vanilla extract

For the Mirror Glaze:
– 3/4 cup granulated sugar
– 1/2 cup water
– 1 tbsp gelatin powder
– 1/2 cup condensed milk
– 1 cup white chocolate chips
– Green food colouring

For garnish:
– Fresh raspberries
– Shelled pistachios
– Edible gold leaf (optional)

Preheat the oven to 350°F (175°C) to prepare the cake, and line two 8-inch cake pan bottoms with parchment paper.

Mix ground pistachios, flour, baking powder, and salt for the sponge cake. Beat eggs, sugar, and vanilla until pale and doubled in size. Gently fold in the dry ingredients and melted butter. Divide the batter between the pans and bake for 25 minutes.

For the gelée, pure raspberries, sugar, and lemon juice. Strain and heat with gelatin until dissolved. Cool until slightly set, then spread over one cake layer.

For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over the set gelée.

For the glaze, mix sugar, water, and gelatin. Add condensed milk, then pour over white chocolate; mix until smooth. Add green colouring, let cool slightly, then pour over frosting.

Garnish the cake with fresh raspberries, pistachios, and gold leaf, and chill until set.

Prep Time: 1 hour | Cooking Time: 25 minutes | Total Time: 1 hour 25 minutes | Kcal: 640 kcal | Servings: 12