Sweet, salty, tangy, and light are all words that come to mind while thinking of this dish. The ideal show-stopper dessert is this raspberry, pistachio, and white chocolate cake!
- 225 g unsalted butter room temperature
- 225 g caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 175 g plain flour
- 75 g ground pistachios
- 2 tsp baking powder
- 75 ml milk whole or semi-skimmed
- green food colouring optional
Swiss Meringue Buttercream
- 150 ml egg whites approx. 3 large eggs
- 250 g caster sugar
- 450 g unsalted butter room temperature
- 2 tsp vanilla extract
- 150 g white chocolate
- green food colouring optional
- 1 punnet of raspberries
For the sponge:
- Preheat the oven to 180°C/160°C fan/Gas Mark 4 (180°C/160°C fan/Gas Mark 4). Set aside two 8x10in cake pans that have been greased and lined. Using an electric hand whisk, beat together the butter and sugar in a large mixing basin for 3-5 minutes, or until extremely light and fluffy.
- In a separate bowl, whisk together the vanilla and eggs until well blended. The flour, crushed pistachios, and baking powder are then whisked in until barely incorporated. Finally, mix in the milk (along with a little glob of green food coloring, if desired) until just blended.
- Bake for 25 minutes, or until golden and a toothpick inserted in the center comes out clean, in two prepared cake pans. Allow to cool for 10 minutes in the tin before removing to a cooling rack to cool fully.
For the buttercream:
- In the bowl of a stand mixer, combine the egg whites and sugar and cook over a bain-marie. Intermittently whisk until the mixture reaches 70 degrees Celsius on a food thermometer. Remove from the heat and transfer to a stand mixer fitted with a whisk attachment. Whisk for about 10 minutes on high speed, or until you have a glossy, thick meringue that has cooled to room temperature.
- Then, with the mixer running on medium speed, change out the whisk attachment for the paddle attachment and add the butter one tablespoon at a time. Before moving on to the next item, make sure the previous one is properly integrated. Mix on high speed for a few minutes longer once all of the butter has been incorporated.
- Finally, melt the white chocolate and combine it with the vanilla in the buttercream.
- Fill a piping bag halfway with buttercream and cut off the end to make a medium-sized hole. Color 70g of the remaining buttercream with a few drops of green food coloring, then place it in a piping bag with a little hole snipped off the end. Finally, fill a piping bag halfway with the remaining 30g buttercream and snip off the tip to make a little hole. After that, cut your raspberries in half and lay them away.
- Trim your sponges’ edges to make them all the same size, then cut each sponge in half widthwise (so you end up with four sponges approx. 4x5in). Then, on a cake board or serving dish, arrange one sponge and pipe a little buttercream on top, smoothing it out with a palette knife or spoon. Then, on top of 1/3 of the split raspberries, pipe a few blobs of buttercream to help it attach. Then, on top of it, apply your second sponge layer and gently press it down. Rep for the following two sponge layers until you’re left with the last sponge layer to apply on top. Apply a thin layer of buttercream to the top and edges of the cake, smoothing it out with a palette knife or cake scraper. After that, chill for 30 minutes to set.
- Remove the cake from the fridge after the crumb coat has chilled and spread the remaining buttercream over the top and sides. To keep this even, use a palette knife or a cake scraper. Finally, using the green buttercream, pipe little oval shapes all over the cake to form ‘easter eggs.’ To make zigzag patterns on the easter eggs, use the white buttercream.
Source: Baking with Aimee.Don’t miss interesting posts on Onnewslive