Pistachio Mousse Cake with Raspberries

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
    Soy
    Tree Nuts
  • 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

  1. Put canned coconut milk in a fridge over night to seperate cream from water.

Cake Base Instructions

  1. Preheat oven to 180°C (350°F).
  2. Grease a 22cm springform pan and line the bottom with parchment paper.
  3. Prepare vegan egg replacer according to package instructions in a bowl.
  4. Add vanilla sugar and oil to the egg replacer mixture. Mix well.
  5. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Stir in the apple cider vinegar.
  8. Pour batter into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  9. Cool completely on a wire rack, then return to springform pan or adjustable cake ring.

Pistachio Mousse Instructions

  1. Scoop out the coconut cream and heat in a pot.
  2. Add sugar and pistachio spread, stirring until well combined.
  3. Prepare agar according to package instructions for cold preparations.
  4. Mix agar into pistachio mixture.
  5. Pour over cooled cake base.
  6. Refrigerate until set.

Decoration Instructions

  1. Combine raspberries and sugar in a pot and cook until softened.
  2. Prepare agar according to package instructions.
  3. Mix agar into raspberry mixture and pour over set pistachio mousse.
  4. Refrigerate until raspberry layer is set.
  5. Whip the cream until soft peaks form.
  6. Fold pistachio spread into whipped cream until well combined.
  7. Transfer to a piping bag fitted with chosen nozzle and decorate as desired.
  8. Refrigerate overnight before serving.
  9. 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