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Luxurious Seafood Bisque

Luxurious Seafood Bisque

Master a showstopping Raspberry-Pistachio Cake. Moist pistachio sponge, tangy raspberry cream & smooth white chocolate ganache. A true celebration dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 12 hours
Total Time 13 hours 10 minutes
Servings: 10 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs, at room temperature
  • 100 g granulated sugar about 1/2 cup
  • 80 g neutral oil like vegetable or canola
  • 50 g all-purpose flour about 1/3 cup
  • 50 g finely ground pistachios about 1/2 cup
  • 1 tsp baking powder
  • 60 g white chocolate, chopped 2 oz
  • 600 g white chocolate, finely chopped about 21 oz for ganache
  • 200 ml heavy cream about 3/4 cup + 1 tbsp for ganache
  • 100 ml heavy cream, cold about 1/3 cup + 1 tbsp for raspberry cream filling
  • 1 pack cream stiffener
  • 1 pack vanilla sugar or 1 tsp vanilla extract
  • 50 g granulated sugar 1/4 cup
  • 200 g full-fat cream cheese, softened 7 oz
  • 150 g plain yogurt, full-fat 5.3 oz
  • 250 g fresh raspberries about 2 cups
  • 200 ml heavy cream, cold about 3/4 cup + 1 tbsp for decoration
  • Extra fresh raspberries and chopped pistachios for decoration

Equipment

  • 18cm (7-inch) springform pan
  • Stand mixer or hand mixer
  • Mixing bowls (various sizes)
  • Whisk and spatulas
  • Piping bag and plain round tip (optional)

Method
 

  1. Preheat oven to 175°C (350°F). Beat eggs and sugar together until pale and fluffy.
  2. In a separate bowl, whisk flour, ground pistachios, and baking powder. Fold into the egg mixture, alternating with oil.
  3. Melt white chocolate, let it cool, and fold into the batter. Pour into a lined 18cm (7-inch) springform pan.
  4. Bake for about 40 minutes until a skewer comes out clean. Cool completely in the pan, then wrap and leave at room temperature overnight.
  5. For ganache, heat cream until boiling, pour over chopped white chocolate, let sit, and then whisk until smooth. Cool overnight.
  6. The next day, whip cold cream with stiffener and vanilla sugar to stiff peaks. Mix softened cream cheese and yogurt until smooth, then fold in whipped cream.
  7. Slice cooled cake into three layers. Whip ganache until lighter and spreadable, pipe a dam of ganache on the first layer, spread half of the filling, and add raspberries. Repeat with the second layer.
  8. Place and frost the top layer, then apply a crumb coat of ganache and chill for at least 4 hours.
  9. For decoration, whip cream with sugar and stiffener, pipe swirls, and top with fresh raspberries and chopped pistachios.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 6IUVitamin C: 10mgCalcium: 8mgIron: 4mg

Notes

Measure accurately for best results. Make this cake ahead of time, allowing the flavors to meld beautifully overnight. Store in the refrigerator in a cake carrier or loosely covered. Best eaten within 2-3 days; can be frozen before adding cream and berry decoration. For added flair, consider using edible gold dust or whole and crushed berries for decoration.
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