Pistachio Raspberry Cloud Cake
shared by Nibblore Kitchen
Tender pistachio-speckled cake layers sandwich billowy mascarpone cream and bright crushed raspberries for a striking celebration dessert. Finely grinding the nuts with flour keeps them from turning oily, while a quick raspberry filling delivers vivid flavor without making the layers soggy. Chill the assembled cake before slicing for the cleanest ruby-and-green reveal. • Weigh the batter into the pans for layers that bake evenly and stack neatly. • Stop grinding the pistachios as soon as they resemble coarse flour; prolonged processing releases oil and can make the cake dense. • The raspberry filling and cake layers must be completely cool before assembly or the cream will soften. • Wipe the knife between cuts to preserve the distinct cream, raspberry, and pistachio layers. • Use thawed frozen raspberries in the cooked filling, but choose fresh berries for the decoration. • Replace mascarpone with an equal weight of full-fat block cream cheese softened just enough to beat smooth; the frosting will be tangier and slightly denser. • Whole milk can be replaced with unsweetened oat milk, although the crumb will be a little less rich. Refrigerate the assembled cake in a covered container for up to 3 days. For the best texture, let individual slices stand at room temperature for 15 minutes before serving. The unfrosted cake layers can be wrapped airtight and frozen for up to 1 month; thaw them overnight in the refrigerator before assembling. Do not freeze the completed cake, as the cream and fresh berries may become watery.
- Total time
- 80 min
- Servings
- 10
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 140 gpistachios, shelled, unsalted and divided
- 190 gall-purpose flour
- 2 tspbaking powder
- ½ tspfine salt
- 200 ggranulated sugar, divided
- 115 gunsalted butter, softened, plus more for the pans
- 3eggs, large and at room temperature
- 1 tspvanilla extract
- 160 mlwhole milk, at room temperature
- 300 graspberries, fresh or frozen, divided
- 1 tbsplemon juice
- 250 gmascarpone, cold
- 360 mlheavy whipping cream, cold
- 75 gpowdered sugar
Instructions
- 1Heat the oven to 175°C (350°F). Butter two 20-cm (8-inch) round cake pans, line the bottoms with parchment, and lightly butter the parchment.
- 2Set aside 25 g of the pistachios for decoration. Place the remaining 115 g pistachios, flour, baking powder, salt, and 2 tablespoons of the granulated sugar in a food processor. Pulse in short bursts until the nuts are finely ground and the mixture resembles coarse flour; do not process into a paste.
- 3Beat the softened butter and the remaining granulated sugar in a large bowl with an electric mixer on medium-high speed for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, mixing for about 20 seconds after each addition and scraping down the bowl. Mix in the vanilla.
- 4Add one-third of the pistachio-flour mixture and mix on low just until nearly combined. Mix in half of the milk, then repeat with another third of the dry mixture and the remaining milk. Fold in the final third by hand until no dry streaks remain.
- 5Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 29 minutes, rotating the pans after 18 minutes, until the centers spring back lightly and a skewer inserted in the middle emerges with a few moist crumbs. Cool in the pans for 10 minutes, then turn the cakes onto a wire rack, remove the parchment, and cool completely for about 45 minutes.
- 6While the cakes bake, combine 225 g raspberries, the lemon juice, and 2 tablespoons water in a small saucepan. Cook over medium heat for 7 to 9 minutes, stirring and crushing the berries, until thick enough that a spoon dragged across the pan leaves a trail for 1 second. Transfer to a shallow bowl and refrigerate until completely cold, at least 30 minutes.
- 7For the cloud cream, beat the cold mascarpone and powdered sugar on low speed for 30 seconds, until smooth. With the mixer running on medium-low, gradually pour in the cold cream. Increase to medium-high and whip for 2 to 3 minutes, stopping as soon as firm, fluffy peaks form; avoid overbeating.
- 8If necessary, trim the domed cake tops level with a serrated knife. Place one layer cut-side up on a serving plate. Spread about 180 g of the mascarpone cream over it, leaving a 2-cm (3/4-inch) border. Spoon the cold raspberry filling into the center and gently spread it within the cream border.
- 9Set the second cake layer on top, cut-side down, and press very lightly to secure it. Cover the top and sides with the remaining cream, using broad swirls for a cloud-like finish. Refrigerate the cake uncovered for 45 minutes to set.
- 10Roughly chop the reserved pistachios. Decorate the chilled cake with the chopped nuts and the remaining 75 g fresh raspberries. Let stand at room temperature for 15 minutes before cutting with a clean, sharp knife.