Pistachio Raspberry Dome Cake Recipe
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