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Raspberry Pistachio Mousse Cake

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A light and elegant layer cake featuring a tender pistachio sponge, creamy pistachio mousse, and tangy raspberry mousse, finished with fresh raspberries and chopped pistachios.

Ingredients

Scale
  • Pistachio Sponge:
    • 1 cup (120 g) all-purpose flour
    • ¼ cup (25 g) finely ground pistachios
    • 1 tsp baking powder
    • Pinch of salt
    • 4 large eggs, separated
    • ½ cup (100 g) granulated sugar
    • ¼ cup (60 ml) milk
    • ¼ cup (60 ml) vegetable oil
    • ½ tsp vanilla extract
  • Pistachio Mousse:
    • 1 cup (240 ml) heavy cream
    • ½ cup (60 g) shelled pistachios, ground into a paste
    • 2 tbsp granulated sugar
    • 1 tsp agar-agar powder
    • 2 tbsp cold water
  • Raspberry Mousse:
    • 1 cup (125 g) fresh or frozen raspberries
    • ¼ cup (50 g) granulated sugar
    • 1 tsp lemon juice
    • 1 tsp agar-agar powder
    • 2 tbsp cold water
    • 1 cup (240 ml) heavy cream
  • Garnish:
    • Fresh raspberries
    • Chopped pistachios
    • Mint leaves (optional)

Instructions

  1. Preheat the oven to 350 °F (175 °C). Line a 9-inch (23 cm) round cake pan with parchment and lightly grease.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. In a separate bowl, beat egg yolks with half the sugar until pale; stir in milk, oil, and vanilla.
  4. Fold dry ingredients into yolk mixture until just combined.
  5. In a clean bowl, beat egg whites until soft peaks form, then gradually add remaining sugar and beat to stiff peaks. Gently fold into batter.
  6. Pour into prepared pan and bake 20–25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  7. For the pistachio mousse: sprinkle agar-agar over cold water and let bloom 5 minutes. Heat gently until dissolved. Whip cream with sugar to soft peaks; fold in pistachio paste and dissolved agar mixture. Chill until slightly thickened.
  8. For the raspberry mousse: puree raspberries with sugar and lemon juice; strain seeds. Bloom agar-agar in water, dissolve over low heat, then whisk into puree. Whip cream to soft peaks and fold into raspberry mixture. Chill until thickened.
  9. To assemble: place sponge layer in a springform pan or cake ring. Spread pistachio mousse evenly and chill until set (~30 min). Top with raspberry mousse and chill 2–3 hours or until fully firm.
  10. Remove ring, garnish with fresh raspberries, chopped pistachios, and mint leaves before serving.

Notes

  • Wrap the outside of the pan with a strip of acetate or parchment to keep mousse layers neat.
  • You can substitute gelatin (1 tsp) for agar-agar if not strictly vegetarian; bloom in cold water and dissolve in warm puree.
  • Chill times can be extended overnight for convenience.
  • Ground pistachios can be substituted with almond flour for a milder flavor.

Nutrition

Keywords: raspberry pistachio mousse cake, pistachio mousse cake, raspberry mousse cake, mousse dessert, layered mousse cake

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