Raspberry Pistachio Mousse Cakes That Look Bakery-Worthy
Elegant Raspberry Pistachio Mousse Cakes made with a nutty sponge base, creamy pistachio mousse, and a tangy raspberry insert. Perfect for special occasions and elegant desserts.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 6 hours (including freezing)
- Yield: 6 individual cakes
Ingredients
Pistachio Sponge:
2 eggs
60g sugar
30g all-purpose flour
10g cornstarch
30g ground pistachios
15g melted butter
Raspberry Insert:
200g raspberries
40g sugar
4g gelatin (2 sheets or 1 tsp powder)
Pistachio Mousse:
200ml heavy cream
100g white chocolate
80g pistachio paste
3g gelatin (1.5 sheets or 3/4 tsp powder)
1/2 tsp vanilla extract
Decoration (Optional):
Fresh raspberries
Crushed pistachios
Raspberry glaze or coulis
Instructions
-
Make raspberry insert: heat berries and sugar, puree, strain, mix in bloomed gelatin. Pour into molds and freeze.
-
Make sponge: whip eggs and sugar, fold in dry ingredients, add butter. Bake 10–12 mins at 170°C. Cool and cut rounds.
-
Make mousse: melt chocolate with pistachio paste, stir in gelatin. Cool and fold in whipped cream.
-
Assemble: fill molds halfway with mousse, add frozen insert, top with mousse and sponge. Freeze 4+ hours.
-
Unmold and decorate. Thaw in fridge before serving.
Notes
Use silicone molds for best results.
Adjust raspberry sweetness to taste.
Store in fridge up to 2 days after thawing.