Pistachio Mousse Cake with Raspberries
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Difficulty: 3 (1 - 5)
-
Allergens: Gluten
- Categories: Cakes, Cupcakes & Muffins Desserts
An elegant layered dessert featuring a chocolate cake base, creamy pistachio mousse, and fresh raspberry topping. This sophisticated cake combines the richness of pistachios with the tartness of raspberries, all built on a tender chocolate base for a perfect balance of flavors.
Make sure each layer is completely set before adding the next.Use high-quality pistachio spread for the best flavor.Keep coconut milk well-chilled for best cream separation.For clean slices, dip knife in hot water and wipe between cuts.
Instructions
- Put canned coconut milk in a fridge over night to seperate cream from water.
Cake Base Instructions
- Preheat oven to 180°C (350°F).
- Grease a 22cm springform pan and line the bottom with parchment paper.
- Prepare vegan egg replacer according to package instructions in a bowl.
- Add vanilla sugar and oil to the egg replacer mixture. Mix well.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in the apple cider vinegar.
- Pour batter into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
- Cool completely on a wire rack, then return to springform pan or adjustable cake ring.
Pistachio Mousse Instructions
- Scoop out the coconut cream and heat in a pot.
- Add sugar and pistachio spread, stirring until well combined.
- Prepare agar according to package instructions for cold preparations.
- Mix agar into pistachio mixture.
- Pour over cooled cake base.
- Refrigerate until set.
Decoration Instructions
- Combine raspberries and sugar in a pot and cook until softened.
- Prepare agar according to package instructions.
- Mix agar into raspberry mixture and pour over set pistachio mousse.
- Refrigerate until raspberry layer is set.
- Whip the cream until soft peaks form.
- Fold pistachio spread into whipped cream until well combined.
- Transfer to a piping bag fitted with chosen nozzle and decorate as desired.
- Refrigerate overnight before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Make sure each layer is completely set before adding the next.
- Use high-quality pistachio spread for the best flavor.
- Keep coconut milk well-chilled for best cream separation.
- For clean slices, dip knife in hot water and wipe between cuts.
Nutrition Facts
12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 350
% Daily Value
Total Fat 20 g
26%
Saturated Fat 10 g
50%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 40 g
15%
Dietary Fiber 5 g
20%
Total Sugars 25 g
50%
Protein 5 g
10%
Vitamin D 0 mcg
0%
Calcium 50 mg
4%
Iron 2 mg
11%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically