Description
A delicious recipe for raspberry pistachio mousse cakes that combines rich flavors and textures.
Ingredients
Scale
- 1 cup raspberries
- 1/2 cup pistachios, chopped
- 1 cup heavy cream
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup gelatin, dissolved in water
- 1/2 cup flour
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and salt.
- In another bowl, whisk eggs and sugar until fluffy.
- Fold in the flour mixture.
- Pour batter into cake pans and bake for 20 minutes.
- Let cakes cool.
- Whip heavy cream until stiff peaks form.
- Gently fold in dissolved gelatin, raspberries, and pistachios.
- Layer mousse between cooled cakes.
- Chill for 2 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Chill the mousse for a firmer texture.
- Garnish with additional raspberries and chopped pistachios.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: raspberry pistachio mousse cakes recipe