Vanilla Sponge with Raspberry & Pistachio Cream Cake by Tanerxaydin

Ingredients

• 5 medium eggs (for vanilla sponge)
• 100 g sugar (for vanilla sponge)
• 140 g all-purpose flour (for vanilla sponge)
• 1 tsp baking powder (for vanilla sponge)
• 1/2 tsp baking soda (for vanilla sponge)
• 1/2 tsp salt (for vanilla sponge)
• 150 g fresh raspberries (for raspberry cream)
• 250 g light mascarpone (for raspberry cream)
• 100 ml heavy cream (for raspberry cream)
• 1/2 tsp ground bourbon vanilla (for raspberry cream)
• 1/2 packet cream stabilizer (for raspberry cream)
• 1 tbsp honey (for raspberry cream)
• 50 g white chocolate, melted and slightly cooled (for raspberry cream)
• 125 g unsalted butter, softened (for pistachio frosting)
• 100 g white chocolate, melted and slightly cooled (for pistachio frosting)
• 100 g light mascarpone (for pistachio frosting)
• 1.5 tbsp % pure pistachio paste (for pistachio frosting)
• 1/2 tsp salt (for pistachio frosting)
• 1/2 cup fresh raspberries (for decoration)
• 1/4 cup chopped pistachios (for decoration)

Instructions

1. Preheat the oven to 165 °C (330 °F) using top/bottom heat. Grease and line a 22-24 cm (9-inch) springform pan.
2. In a large mixing bowl, beat the 5 medium eggs and 100g sugar for 5–6 minutes until the mixture becomes very pale, airy, and thick.
3. In a separate bowl, whisk together the 140g all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt. Sift this dry mixture over the egg mixture and gently fold in with a spatula until just combined, being careful not to deflate the batter.
4. Pour the batter into the prepared tin and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cool completely on a wire rack, then slice it once horizontally to create two even layers.
5. To make the Raspberry Cream: Lightly crush the 150g fresh raspberries with a fork in a small bowl.
6. In a medium bowl, whisk the 250g light mascarpone with 1 tbsp honey, 1/2 tsp ground bourbon vanilla, and 50g melted and slightly cooled white chocolate until smooth and well combined.
7. In a separate bowl, whip the 100ml heavy cream with 1/2 packet cream stabilizer until stiff peaks form, about 2-3 minutes. Gently fold the whipped cream and mashed raspberries into the mascarpone mixture until just combined.
8. To make the Pistachio Frosting: In a mixing bowl, beat the 125g softened unsalted butter until pale and fluffy, about 2–3 minutes.
9. Add 100g light mascarpone, 1.5 tbsp 100% pure pistachio paste, and a small pinch of salt to the butter. Mix until smooth.
10. Slowly stream in the 100g melted and slightly cooled white chocolate while beating until fully combined. Continue beating until you get a creamy, rich frosting that is soft yet stable enough to spread.
11. To assemble the cake: Place one sponge layer on a serving plate or cake stand. Spread the raspberry cream evenly over the first layer.
12. Top with the second sponge layer. Spread the pistachio frosting over the top and sides of the cake, creating an even coating.
13. Decorate the cake with fresh raspberries and chopped pistachios as desired.
14. Chill the assembled cake for 30-60 minutes before serving to allow the creams and frosting to set. Store any leftovers covered in the fridge for up to 2 days.