Pistachio-Raspberry Slices
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 105 minutes
- Yield: 16 slices
- Difficulty: 3 (1 - 5)
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Allergens: Gluten Tree Nuts
- Categories: Bars & Brownies Desserts
Elegant layered dessert featuring delicate vanilla sponge cake layers sandwiching a creamy pistachio filling, all topped with a vibrant raspberry jelly. This stunning vegan treat combines the nutty richness of pistachios with the bright tartness of raspberries for a perfect flavor balance. The contrasting colors of pale green pistachio cream and ruby-red raspberry jelly make this dessert as beautiful as it is delicious.
Sponge Cake Instructions
- Prepare and bake two vegan vanilla sheet cakes according to this recipe. This approach is easier than baking one tall cake and cutting it horizontally.
- If you prefer to make one taller cake and split it, just be aware that the baking time will be longer, so monitor carefully to prevent the top from burning.
- Allow the cakes to cool completely before assembling the dessert.
Pistachio Filling Instructions
- Place the can of coconut milk in the refrigerator overnight to allow the cream to separate from the water.
- Carefully open the chilled can and scoop out the solidified coconut cream from the top into a mixing bowl.
- Beat the coconut cream until smooth, then add the pistachio spread and mix until well combined.
- Note: If you only have pistachio butter instead of spread, use just 50g of it and increase the vegan whipped cream by 100ml in the next step.
- In a separate bowl, whip the vegan cream with the whipped cream stiffener until stiff peaks form.
- Gently fold the whipped cream into the pistachio-coconut mixture until evenly combined but still fluffy.
Raspberry Jelly Instructions
- Place the frozen raspberries and sugar in a saucepan and cook over medium heat for about 15 minutes, stirring occasionally, until the raspberries break down and release their juices.
- Remove from the heat and stir in the raspberry jam.
- Add the agar and return to the heat, cooking according to the package instructions (typically bringing to a brief boil while stirring constantly).
- Once cooked, remove from heat and allow to cool slightly, stirring constantly to prevent it from setting too quickly.
Assembly Instructions
- If you have an adjustable cake frame or ring, place it on a serving plate or cake board and place one sheet cake inside as the base. Otherwise, simply place one cake in a baking pan of the same size.
- Spread the pistachio filling evenly over the first cake layer, making sure to reach the edges.
- Gently place the second sheet cake on top of the filling, pressing down very lightly to secure it.
- Place the cake in the refrigerator while you prepare the raspberry jelly.
- Once the raspberry jelly has cooled slightly but is still pourable, carefully pour it over the top cake layer, spreading it to create an even surface.
- Return the cake to the refrigerator and chill for at least 6 hours, or preferably overnight, to allow all layers to set properly.
- Once set, carefully remove the adjustable frame if using. Cut into slices with a sharp knife, cleaning the blade between cuts for neat edges.
Notes
- For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
- The intensity of the pistachio flavor will depend on the quality and type of pistachio spread used. Taste your filling and adjust if needed.
- If you can't find vegan pistachio spread, you can make your own by blending roasted pistachios with a little coconut oil until smooth.
- Store these slices in an airtight container in the refrigerator for up to 5 days.
- For a more elegant presentation, you can add a few fresh raspberries and chopped pistachios on top before serving.