Irresistible pistachio lady: A dessert to wow your guests

Pistachio Lady is a dessert that takes your breath away. It will impress even the pickiest of aunts who have tasted many cakes in their lives. The pistachio and raspberry cake has one flaw—it’s so addictive that it’s hard to resist reaching for another afternoon treat.

Pistachios have recently been breaking popularity records, becoming the base of Dubai delicacies and a must-have filling for croissants. In this recipe, however, they go into the cake, giving it amazing flavor and character. The addition of raspberries introduces a crisp, summery note. It’s simply the perfect duo.

Pistachio Lady looks like a dessert from the best patisserie, but preparing it at home is not difficult at all. It's a delicious cake for birthdays, name days, communions, family occasions, or whenever you want to serve a truly royal afternoon snack to your loved ones.

Ingredients:

Pistachio Cake:

• 2/3 cup crushed pistachios
• 2 cups cake flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup (about 1 stick) softened butter
• 1.5 cups sugar
• 4 eggs
• 1/4 cup sour cream (18%)
• 5 tablespoons vegetable oil

Additional Ingredients:

• 1 pound raspberry jam

Butter Cream:

• 1 cup softened butter
• 3 cups powdered sugar
• 2 tablespoons freeze-dried raspberry powder
• 2 tablespoons milk
• 2 teaspoons vanilla extract

Preparation Method:

Step 1. Grind the pistachios in a food processor and add them to the cake flour. The nuts do not have to be ground finely.

Step 2. Beat the softened butter with sugar into a fluffy, light mass. Gradually add egg yolks, flour with pistachios, salt, baking soda, and baking powder while continuously mixing. Also, pour in the sour cream and oil. Pour the resulting batter into a baking pan approximately 11 × 7 inches lined with parchment paper. Bake in an oven preheated to 350 degrees Fahrenheit for 35 minutes.

Step 3. In a bowl, beat the butter. Gradually add powdered sugar mixed with freeze-dried raspberries, milk, and vanilla extract.

Step 4. Cut the cooled sponge cake into two parts. From one part, cut off about 1/3, crumble it, and set aside for later. The base will be slightly thinner. Spread half of the jam and half of the buttercream over the first half and cover with the second sponge cake.

Step 5. Spread the remaining jam and buttercream over the cake and sprinkle with pieces of the crumbled sponge cake. Refrigerate overnight or for several hours. You can additionally decorate with a mint leaf. Enjoy your meal!