I thought of this refreshing dessert cake when I had friends coming for dinner and I knew of my friend’s preference not only for fruity mousse cakes but also for her love of pistachios.
This cake is really not as difficult to make as it looks but I would say that it is best to start making this at least a day ahead as there is a lot of freezing and chilling time.
Raspberry & Pistachio Torte
For the Raspberry Core
- 200g frozen raspberries, defrosted
- 20g caster sugar
- 2 gelatine leaves, soaked for 10 minutes in cold water
For the White Chocolate Mousse
- 70ml milk
- 1 egg yolk
- ½ tbsp caster sugar
- 3 gelatine leaves, soaked for 10 minutes in cold water
- 190g white chocolate, chopped
- 10ml raspberry liquor
- 280ml double cream
For the Pistachio Sponge
- 3 large eggs, separated
- 60g pistachio paste, see basics
- 100g caster sugar
- 45g plain flour
- ¼ tsp baking powder
- 45g ground almonds
- 10g unsalted butter, melted and cooled
- 30g chopped pistachios
For the Raspberry Mousse
- 450g frozen raspberries, defrosted
- 120g plain yoghurt
- 120g mascarpone
- 100g icing sugar
- 400ml double cream
- 7 gelatine leaves, soaked for 10 minutes in cold water
For the Raspberry Mirror
- 1½ gelatine leaves, soaked for 10 minutes in cold water
- 150g raspberries, pureed and passed through a fine sieve
- 100ml redcurrant juice
- 40g white chocolate, melted
- 15g pistachios, chopped
- 100g fresh raspberries
- For the raspberry core, line a 15cm shallow tin with cling film.
- In a small saucepan, heat a third of the raspberries with the sugar until almost boiling. Add the squeezed out gelatine, stir until dissolved then add to the remaining raspberries.
- Pour the mixture into the prepared tin and leave to set in the freezer for 2 hours.
- For the White Chocolate Mousse, in a saucepan bring the milk to a simmer. In a separate bowl mix the egg yolk with the sugar then add the milk stirring constantly.
- Pour the mixture back into the saucepan and, under a medium temperature, bring back to the boil again stirring all the time. Immediately add the squeezed out gelatine and stir until dissolved.
- Add the white chocolate and leave to stand for a couple of minutes then stir until melted and smooth. Leave to cool to about 30C then add the raspberry liquor.
- In a large mixing bowl beat the double cream until thickened but not stiff then add the chocolate mixture and stir until thoroughly combined.
- Line a 20cm tin with cling film. Spread half of the mousse into the tin.
- Remove the raspberry core from the freezer and place into the center of the mousse.
- Spread with the remaining mousse. Level the top and chill in the fridge for 4 – 6 hours until set.
- For the the Pistachio sponges, preheat the oven to 180C/160C fan. Grease two 23cm shallow tins and line with baking parchment.
- In a large bowl or the bowl of your stand mixer beat together the egg yokes, pistachio paste, 80g of the caster sugar and 1 – 2 tbsp of tepid water until thick and creamy.
- In a clean separate bowl beat the egg whites with the remaining 20g of caster sugar until stiff but not dry.
- Sift together the flour and baking powder and stir in the ground almonds.
- Fold a third of the egg whites into the egg yolk mixture then add the remaining egg whites and the flour mixture and gently but swiftly fold everything together until well combined.
- Stir 2 tbsp of the batter into the melted butter then fold the butter mixture into the cake batter.
- Divide the batter between the tins, level the surface and sprinkle with the chopped pistachios.
- Bake in the preheated oven for 8 – 12 minutes until firm to the touch.
- Turn the cakes out onto a cooling rack and leave to cool completely.
- For the Raspberry Mousse, place the defrosted raspberries into a blender and liquidise, then pass the mixture through a fine sieve.
- Place the yoghurt, mascarpone, icing sugar and 350g of the raspberry puree into a large bowl and stir until thoroughly combined.
- Pour 100g of the remaining puree into a microwave proof bowl and heat in the microwave until just below boiling.
- Stir in the squeezed out gelatine leaves until dissolved and leave to cool, then stir into the raspberry and yoghurt mixture.
- Beat the cream to a soft peak and fold into the raspberry mixture.
- To Assemble the cake, place the first pistachio sponge onto a serving plate and enclose with a cake ring.
- Spread with half the raspberry mousse. Place the white chocolate mousse disk into the centre and level.
- Reserve 3 tbsp of the raspberry mousse and spread the remainder over and around the white chocolate.
- Place the remaining sponge, chopped pistachio side down, over the mousse.
- Spread with the reserved mousse and refrigerate for 4 – 6 hours.
- For the Raspberry Mirror, heat the redcurrant juice until just hot and stir in the squeezed out gelatine to dissolve and leave to cool. Once cooled, stir in the pureed raspberries and pour over the cake.
- Return the cake to the fridge until the mixture has set.
- To make the white chocolate decorations, break the chocolate into a microwave proof bowl and heat in 30 second bursts until melted and smooth.
- Pour the chocolate into a small food bag, snip off a small corner and pipe small to medium sized rounds onto a sheet of baking parchment.
- Sprinkle with the chopped pistachios and leave to set on a cold surface or in the fridge.
- Arrange the chocolate disks over the cake leaving the centre free.
- Pile the fresh raspberries into the centre.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufacturer’s instructions.