PISTACHIO RASPBERRY MOUSSE CAKE ❤️ - Try It Once and You'll Fall in Love

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

pistachios

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide a similar texture and flavor at a lower cost

Preheat oven to 350°F (175°C).

Grease and flour a cake pan.

Blend pistachios until finely ground.

Whisk eggs and sugar until pale and fluffy.

Fold in ground pistachios and flour.

Pour batter into the prepared pan and bake until a toothpick comes out clean, about 25-30 minutes.

Let the cake cool completely in the pan.

Prepare raspberry puree by blending raspberries with sugar until smooth.

Soften gelatin in cold water, then heat until dissolved and mix with raspberry puree.

Whip heavy cream until soft peaks form, then fold into raspberry mixture gently.

Layer raspberry mousse over the cooled pistachio cake in the pan.

Chill in the refrigerator for at least 4 hours or until set.

Remove from the pan and top with whipped cream and chocolate shavings before serving.

Cooking Techniques

Spice Level:

Allergens