Description
Raspberry Pistachio Mousse Cakes are an exquisite dessert that harmonizes tart raspberries with creamy pistachio layers, creating a stunning centerpiece for any occasion.
Ingredients
- Fresh raspberries
- Roasted unsalted pistachios
- Heavy cream
- Granulated sugar
- Gelatin powder
- Vanilla extract
- All-purpose flour
- Baking powder
- Eggs
- Unsalted butter
- Whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans and dust with flour.
- In a bowl, whisk together flour and baking powder; set aside.
- Cream softened butter and sugar until fluffy. Add eggs one at a time, then incorporate milk.
- Mix dry ingredients into the wet mixture until just combined. Divide batter between pans and bake for 25 minutes or until golden brown. Cool completely.
- For raspberry mousse, blend raspberries until smooth, dissolve gelatin in warm water, and combine with raspberry puree. Whip heavy cream and gently fold it into the mixture.
- For pistachio mousse, follow the same steps using crushed pistachios instead of raspberries.
- Layer cooled cakes with raspberry mousse and pistachio mousse, refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg