Pistachio and Raspberry Mousse Cake

Introduction

This refreshing cake is perfect for warm weather. The combination of creamy pistachio custard and sweet-tart raspberry mousse creates a delightful flavor profile that's sure to impress.

Ingredients

For the cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large egg whites
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 1 tablespoon pure vanilla extract

For the pistachio cream:

• 8 ounces (225g) cream cheese, softened
• 1/2 cup (115g) granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1/4 cup (30g) chopped fresh pistachios

For the raspberry mousse:

• 8 ounces (225g) heavy cream
• 2 cups (400g) fresh raspberries
• 2 tablespoons granulated sugar

Instructions

Cake:

1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together milk, egg whites, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.

Pistachio cream:

1. Beat cream cheese with an electric mixer until smooth.
2. Add sugar, butter, and vanilla extract; beat until well combined.
3. Stir in chopped pistachios.

Raspberry mousse:

1. Whip heavy cream until stiff peaks form.
2. In a separate bowl, mash raspberries with a fork to release their juices.
3. Add granulated sugar and mix until well combined.
4. Fold whipped cream into raspberry mixture until no white streaks remain.

Assembly

1. Once cakes are completely cool, place one layer on a serving plate or cake stand.
2. Spread pistachio cream evenly over the top of the first cake layer.
3. Top with second cake layer and spread raspberry mousse over the top.
4. Refrigerate for at least 30 minutes to allow flavors to meld together.

Serving

1. Sprinkle with powdered sugar before serving, if desired.
2. Slice into thin wedges and serve chilled.