Ingredients:
For the Pistachio Sponge Cake:
1 cup shelled pistachios, finely ground
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
1 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup unsalted butter, melted and cooled
For the Raspberry Gelée:
2 cups fresh raspberries
1/2 cup granulated sugar
2 tbsp lemon juice
2 tsp gelatin powder
For the Vanilla Cream Cheese Frosting:
1 lb cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tsp vanilla extract
For the Mirror Glaze:
3/4 cup granulated sugar
1/2 cup water
1 tbsp gelatin powder
1/2 cup condensed milk
1 cup white chocolate chips
Green food coloring
Garnishes:
Fresh raspberries
Shelled pistachios
Edible gold leaf (optional)
Directions:
Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans with parchment paper.
For the sponge cake, combine ground pistachios, flour, baking powder, and salt. Beat eggs, sugar, and vanilla until pale and doubled in size. Gently fold in dry ingredients and melted butter. Divide batter between pans and bake for 25 minutes.
For the gelée, purée raspberries, sugar, and lemon juice. Strain and heat with gelatin until dissolved. Cool until slightly set, then spread over one cake layer.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over the set gelée.
For the glaze, mix sugar, water, and gelatin. Add condensed milk, then pour over white chocolate; mix until smooth. Add green coloring, let cool slightly, then pour over frosting.
Garnish with fresh raspberries, pistachios, and gold leaf. Chill until set.
Prep Time: 1 hour | Cooking Time: 25 minutes | Total Time: 1 hour 25 minutes | Kcal: 640 kcal | Servings: 12 servings
