serves
16
prep
40 minutes
cook
40 minutes
difficulty
Ace
serves
16
people
preparation
40
minutes
cooking
40
minutes
difficulty
Ace
level
Ingredients
- 560 g (4 cups) unsalted roasted shelled pistachios
- 240 g (1½ cups) pure icing sugar, sifted
- 150 g (1 cup) plain flour, sifted
- 9 egg whites
- 195 g caster sugar
- 1¼ tsp green food colouring
- 90 g unsalted butter, melted, cooled
Raspberry mascarpone
- 300 g frozen raspberries
- 55 g (⅓ cup) pure icing sugar, sifted
- 1 titanium strength gelatine leaf
- 750 g (3 cups) mascarpone, at room temperature
Vanilla syrup
- 110 g (½ cup) caster sugar
- 1 tsp vanilla extract
White chocolate raspberries
- 180 g white chocolate, chopped
- 1 tbsp vegetable oil
- 125 g raspberries
Chilling time 3 hours
Instructions
Preheat oven to 160°C. Grease and line bases and sides of 3 x 18 cm springform pans. Process one-third of each of the pistachios, icing sugar and flour in a food processor to a fine powder, then repeat twice more with remaining pistachios, sugar and flour. Set aside.
Using an electric mixer, whisk egg whites to stiff peaks. Add caster sugar, a heaped tablespoonful at a time, and whisk until thick and glossy. Add green food colouring and whisk until completely combined. Fold one-third of the egg whites into pistachio mixture, then fold in melted butter and remaining egg whites until completely combined.
Divide pistachio mixture evenly between cake pans and bake for 30 minutes or until a skewer inserted in the centre of each cake comes out clean. Remove from oven and leave to cool in pans.
Meanwhile, to make raspberry mascarpone, process raspberries, icing sugar and 2 tbsp water in a food processor until thick and smooth. Strain through a fine sieve into a bowl, extracting as much of the raspberry mixture as possible. Soak gelatine in cold water for 5 minutes. Place one-third of the raspberry mixture in a small saucepan over medium heat and bring to a simmer. Squeeze excess water from gelatine and add to pan with raspberry mixture, stirring until dissolved. Remove from heat and stir back into remaining raspberry mixture. Set aside to cool slightly. Using an electric mixer, beat mascarpone until smooth. Pour in raspberry mixture in 2 batches and beat until completely combined.
To make vanilla syrup, place sugar and 125 ml water in a saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and simmer for 8 minutes or until slightly thickened and reduced. Remove from heat, stir through vanilla and leave to cool slightly.
To assemble pistachio layer cake, place 1 cake on a large serving plate and brush generously with vanilla syrup. Spread evenly with a thick layer of raspberry mascarpone, then top with another cake. Repeat process with final cake layer, then spread remaining mascarpone over top and sides of cake. Refrigerate for 3 hours or until set.
Meanwhile, to make white chocolate raspberries, fill a small saucepan one-third full with water and bring to a simmer. Place white chocolate and oil in a small heatproof bowl, place over pan and stir until melted and smooth (don’t let the bowl touch the water). Using a skewer, pierce raspberries and dip in melted chocolate, swivelling to allow any excess chocolate to drain off. Carefully place dipped raspberries on an oven tray lined with baking paper and set aside to cool, then refrigerate until needed. To serve, scatter white chocolate raspberries over cake, cut into slices and serve immediately.
Photography Mark Roper
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
