Pistachio Raspberry Dome Cake Recipe

Introduction to Pistachio Raspberry Dome Cake

The Pistachio Raspberry Dome Cake is an elegant and sophisticated dessert that combines the nutty richness of pistachios with the tart sweetness of raspberries. This visually stunning dessert is perfect for special occasions such as weddings, birthdays, and anniversaries.

The unique flavor profile of this cake makes it a favorite among dessert lovers. Combining layers of pistachio sponge, raspberry gelée, and pistachio mousse, the cake is finished with a glossy mirror glaze. For those looking to master the art of pastry, Mastering Mirror Glaze is a great resource to achieve a flawless finish.

Ingredients Overview

Before diving into the recipe, it’s essential to gather high-quality ingredients. Using the best components ensures a superior taste and texture.

Main ingredients:

• Pistachio paste for an authentic nutty flavor
• Fresh raspberries or high-quality frozen raspberries
• Heavy cream to create a rich mousse
• Gelatin for stability and texture (Understanding Gelatin and Its Alternatives)
• White chocolate for the mousse base

Preparing the Pistachio Sponge Base

Ingredients

• 1 cup almond flour
• 1/2 cup pistachio flour
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat eggs and sugar until pale and fluffy.
3. Fold in the almond and pistachio flour.
4. Gently incorporate melted butter and vanilla extract.
5. Bake for 20 minutes or until a toothpick comes out clean.

Making the Raspberry Insert

Ingredients

• 2 cups fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 2 tsp gelatin powder

Instructions

1. Puree raspberries and strain to remove seeds.
2. Heat the puree with sugar and lemon juice.
3. Dissolve gelatin in warm raspberry mixture.
4. Pour into silicone molds and freeze.

Preparing the Pistachio Mousse

Ingredients

• 1 cup pistachio paste
• 2 cups heavy cream
• 1/2 cup sugar
• 1 tsp gelatin

Instructions

1. Whip heavy cream until soft peaks form.
2. Heat pistachio paste with sugar.
3. Dissolve gelatin and fold it into the pistachio mixture.
4. Combine with whipped cream.

Assembling the Dome Cake

1. Place frozen raspberry insert in silicone dome molds.
2. Pour pistachio mousse over the insert.
3. Add the pistachio sponge base.
4. Freeze overnight for best results.

Preparing the Mirror Glaze

Ingredients

• 1 cup white chocolate
• 1/2 cup sweetened condensed milk
• 1/2 cup glucose syrup
• 1/2 cup water
• 1 tbsp gelatin

Instructions

1. Heat water, glucose syrup, and condensed milk.
2. Dissolve gelatin and add to the mixture.
3. Pour over white chocolate and blend until smooth.
4. Cool to 90°F before glazing.

Final Touches and Presentation

To enhance the elegance of the dessert, decorate with:

• Crushed pistachios
• Edible gold leaf
• Fresh raspberries

Store the cake in the refrigerator for up to 3 days.

Pistachio Raspberry Dome Cake Recipe

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Ingredients

  

Preparing the Pistachio Sponge Base

• 1 cup almond flour
• 1/2 cup pistachio flour
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

Making the Raspberry Insert

• 2 cups fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 2 tsp gelatin powder

Preparing the Pistachio Mousse

• 1 cup pistachio paste
• 2 cups heavy cream
• 1/2 cup sugar
• 1 tsp gelatin

Preparing the Mirror Glaze

• 1 cup white chocolate
• 1/2 cup sweetened condensed milk
• 1/2 cup glucose syrup
• 1/2 cup water
• 1 tbsp gelatin

Instructions

 

Preparing the Pistachio Sponge Base

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Beat eggs and sugar until pale and fluffy.
• Fold in the almond and pistachio flour.
• Gently incorporate melted butter and vanilla extract.
• Bake for 20 minutes or until a toothpick comes out clean.

Making the Raspberry Insert

• Puree raspberries and strain to remove seeds.
• Heat the puree with sugar and lemon juice.
• Dissolve gelatin in warm raspberry mixture.
• Pour into silicone molds and freeze.

Preparing the Pistachio Mousse

• Whip heavy cream until soft peaks form.
• Heat pistachio paste with sugar.
• Dissolve gelatin and fold it into the pistachio mixture.
• Combine with whipped cream.

Assembling the Dome Cake

• Place frozen raspberry insert in silicone dome molds.
• Pour pistachio mousse over the insert.
• Add the pistachio sponge base.
• Freeze overnight for best results.

Preparing the Mirror Glaze

• Heat water, glucose syrup, and condensed milk.
• Dissolve gelatin and add to the mixture.
• Pour over white chocolate and blend until smooth.
• Cool to 90°F before glazing.

Notes

Final Touches and Presentation

To enhance the elegance of the dessert, decorate with:

• Crushed pistachios
• Edible gold leaf
• Fresh raspberries

Store the cake in the refrigerator for up to 3 days.

Frequently Asked Questions (FAQs)

Can I substitute gelatin with a vegetarian alternative?
Yes, you can use agar-agar as a substitute for gelatin.

How long can the dome cakes be stored?
They can be stored in the fridge for 3 days or frozen for up to a month.

Can I use frozen raspberries instead of fresh?
Yes, but ensure they are properly thawed and drained.

What can I use if I don’t have dome molds?
You can use small bowls lined with plastic wrap as an alternative.

By following this comprehensive guide, you’ll master the art of creating a beautiful and delicious Pistachio Raspberry Dome Cake. Happy baking!