Raspberry Pistachio Mousse Cakes

Indulging in a dessert that marries the nutty richness of pistachios with the tart sweetness of raspberries is a sure way to elevate any culinary occasion. The Raspberry Pistachio Mousse Cakes are a stunning and flavorful treat that not only tantalizes the taste buds but also delights the eyes. These petite cakes are a perfect balance of textures – with a light, airy mousse layered atop a moist sponge cake, all adorned with vibrant garnishes. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply looking to impress guests at a dinner party, these mousse cakes will undoubtedly steal the show.

Raspberry Pistachio Mousse Cakes

Experience the perfect balance of flavors and textures with Raspberry Pistachio Mousse Cakes! This delightful dessert combines the tart sweetness of raspberries with the nutty richness of pistachios, creating a treat that's as stunning as it is delicious. Perfect for any occasion, these petite mousse cakes will impress your guests with their vibrant appearance and sophisticated taste. Try your hand at this exquisite recipe and elevate your dessert game! #DessertGoals #RaspberryPistachio #MousseCakes #BakingJoy #SweetTreats

Print Recipe Pin Recipe

Ingredients

For the Pistachio Sponge Cake:

1 cup pistachio flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1/2 cup granulated sugar

1/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

1/4 cup milk

For the Raspberry Mousse:

1 cup fresh raspberries (plus extra for decoration)

1/4 cup granulated sugar

1 tablespoon lemon juice

1 cup heavy cream

1 teaspoon gelatin (or agar-agar for a vegetarian option)

2 tablespoons cold water

For Garnish:

Chopped pistachios

Fresh mint leaves

Raspberry sauce (optional)

Instructions

Prepare the Pistachio Sponge Cake:

- Preheat your oven to 350°F (175°C) and grease six individual cake molds or a 9-inch round pan.

- In a bowl, whisk together pistachio flour, all-purpose flour, baking powder, and salt. Set aside.

- In another bowl, beat the eggs and granulated sugar until pale and fluffy (about 3-4 minutes).

- Gently fold in the melted butter and vanilla extract.

- Add the dry ingredients to the mixture and mix until just combined.

- Stir in the milk until the batter is smooth.

- Divide the batter between the prepared molds and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.

Make the Raspberry Mousse:

- In a small saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries break down (about 5-7 minutes). Strain through a fine mesh sieve to remove seeds and set aside to cool.

- In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes, then gently heat until dissolved.

- In a mixing bowl, whip the heavy cream until soft peaks form. Gradually fold in the cooled raspberry puree and dissolved gelatin until well combined.

Assemble the Cakes:

- Once the pistachio sponge cakes are cool, place each in the center of serving plates.

- Spoon the raspberry mousse over the top of each cake, filling each mold. Smooth the tops and refrigerate for at least 2 hours to set.