Raspberry And Pistachio Layer Cake Recipe
Yogurt ganache, candied pistachio, raspberry gel
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Ingredients
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Cake
Raspberry Gel
Yogurt Ganache
Candied Pistachio
Method
Cake Preparation
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in milk and vanilla extract. In a separate bowl, sift together flour and baking powder. Gradually add the dry ingredients to the wet mixture until just combined.
- 2
Bake the Cake
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Raspberry Gel Preparation
- 3
Make the Raspberry Gel
In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10-15 minutes. Strain through a fine mesh sieve to remove seeds and let cool.
Yogurt Ganache Preparation
- 4
Prepare the Yogurt Ganache
In a heatproof bowl, combine chopped white chocolate and heavy cream. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Remove from heat and stir in plain yogurt until fully mixed. Let cool to thicken.
Candied Pistachio Preparation
- 5
Candy the Pistachios
In a saucepan, combine sugar and water. Bring to a boil, then add pistachios. Cook over medium heat for about 5-7 minutes, stirring frequently until the mixture crystallizes. Remove from heat and spread on parchment paper to cool.
Assembly
- 6
Layer the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry gel over the top, then add the second cake layer. Frost the top and sides with yogurt ganache. Decorate with candied pistachios and any remaining raspberry gel.