Description
Delicate layered cakes featuring a nutty pistachio base and bright raspberry mousse, perfect for any occasion.
Ingredients
Scale
- ½ cup pistachios, roasted unsalted, finely ground
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup pistachios, finely blended
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch plus 1 tablespoon water for slurry
- 1 cup raspberries, blended and strained
- 2 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease small round molds or a small tart pan.
- Make the crust by mixing ground pistachios, almond flour, 2 tablespoons sugar, melted butter, egg, and ½ teaspoon vanilla. Stir until it holds when pressed.
- Press the crust mix into molds in an even layer. Bake for 12 to 15 minutes until set and slightly golden. Let cool completely.
- For the pistachio mousse, bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes.
- In a blender, blend ½ cup finely blended pistachios, 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla until smooth.
- Warm the bloomed gelatin just until it dissolves, then stir it into the warm pistachio cream mix.
- Whip 1 cup heavy cream separately to soft peaks, then fold the whipped cream into the pistachio mix gently.
- Spoon or pipe the pistachio mousse over each cooled crust. Smooth the top, then chill for 30 minutes to set.
- For the raspberry compote, cook 1 cup fresh or frozen raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice over medium heat until the fruit breaks down, about 5 minutes.
- Stir in the cornstarch slurry and cook until slightly thickened. Remove from heat and cool to room temperature.
- Spread a thin layer of compote over the set pistachio mousse. Chill briefly while you make the top layer.
- For the raspberry mousse, bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes.
- Warm the 1 cup raspberry puree slightly and stir in the dissolved gelatin. Let cool until it is just warm.
- Whip 1 cup heavy cream with 2 tablespoons sugar and ½ teaspoon vanilla until soft peaks form. Fold in the raspberry mixture until even.
- Pipe or spoon the raspberry mousse over the compote layer. Smooth and chill the cakes for at least 4 hours or overnight for best texture.
Notes
Serve chilled and optionally top with whole pistachios, fresh raspberries, or powdered sugar. Best prepared day of for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg