Ingredients:
For the Pistachio Sponge Cake:
- 1 cup shelled pistachios, finely ground
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
For the Raspberry Gelée:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons gelatin powder
For the Vanilla Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
For the Mirror Glaze:
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon gelatin powder
- 1/2 cup condensed milk
- 1 cup white chocolate chips
- Green food coloring
Garnishes:
- Fresh raspberries
- Shelled pistachios
- Edible gold leaf (optional)
Directions:
- Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.
- For the pistachio sponge cake, combine the ground pistachios, flour, baking powder, and salt. In a separate bowl, beat the eggs, sugar, and vanilla until pale and doubled in size. Gently fold in the dry ingredients and melted butter. Divide the batter between the prepared pans and bake for 25 minutes.
- For the raspberry gelée, purée the raspberries, sugar, and lemon juice. Strain the mixture and heat with gelatin until dissolved. Allow it to cool until slightly set, then spread it over one of the cake layers.
- For the vanilla cream cheese frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Spread the frosting over the set raspberry gelée layer.
- For the mirror glaze, mix the sugar, water, and gelatin. Add condensed milk, then pour over the white chocolate chips; mix until smooth. Add green food coloring, let it cool slightly, then pour it over the frosting.
- Garnish the cake with fresh raspberries, shelled pistachios, and edible gold leaf if desired. Chill the cake until the glaze is set.
- Serve and enjoy!
Prep Time: 1 hour | Cooking Time: 25 minutes | Total Time: 1 hour 25 minutes | Calories: 640 kcal | Servings: 12 servings