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Raspberry Pistachio Mille-Feuille Crumble Cake

2023-02-15 - Written by: Colette Dupont

French desserts Layered cakes Oatmeal crumble

Raspberry Pistachio Mille-Feuille Crumble Cake

A layered dessert featuring flaky pastry, creamy raspberry pistachio mousse, and a crunchy oat topping.

Raspberry Pistachio Mille-Feuille Crumble Cake

Description

A unique twist on the classic French dessert, this layered cake features flaky pastry, creamy raspberry pistachio mousse, and a crunchy oat topping.

Ingredients

Pastry Dough

  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 egg, beaten

Raspberry Pistachio Mousse

  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup pistachio paste
  • 1/2 cup heavy cream

Oat Topping

  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans

Instructions

Make the Pastry Dough

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, confectioners' sugar, and salt.
  3. Add cold butter; use a pastry blender or fingers to work into the dough until it resembles coarse crumbs.
  4. Gradually pour in egg; stir until dough comes together.
  5. Turn out dough onto a lightly floured surface; knead 2-3 times until smooth.
  6. Roll out dough to a thickness of about 1/8 inch (3 mm); transfer to prepared baking sheet.

Bake the Pastry

  1. Refrigerate for at least 30 minutes or up to 2 hours.
  2. Remove from refrigerator and let sit at room temperature for 10 minutes.
  3. Brush with egg wash; use a pastry brush to spread evenly.
  4. Use a cookie cutter to cut out desired shapes (about 24 squares).
  5. Place on prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each square.
  6. Bake for 20-25 minutes or until golden brown.
  7. Allow to cool completely on wire rack.

Make the Raspberry Pistachio Mousse

  1. In a blender or food processor, puree raspberries and granulated sugar until smooth.
  2. Strain mixture through a fine-mesh sieve into a clean bowl; discard seeds.
  3. Whisk together pistachio paste and heavy cream in a separate bowl.
  4. Fold the whipped cream mixture into the raspberry mixture until combined.

Assemble the Mille-Feuille Crumble Cake

  1. Place a layer of baked pastry squares on a serving plate or cake stand (about 12).
  2. Spread half the raspberry pistachio mousse over the pastry layer.
  3. Repeat the layers, starting with pastry squares, then the remaining mousse.

Make the Oat Topping

  1. In a bowl, whisk together oats, brown sugar, cinnamon, nutmeg, and chopped pecans until combined.

Top the Cake with the Oat Crumble

  1. Sprinkle oat topping evenly over the top layer of pastry.
  2. Bake in preheated oven for 20-25 minutes or until golden brown.

Serve

Slice into portions; serve at room temperature.