Mini Raspberry Pistachio Mousse Cakes (Printable Version)
Delicate layered cakes with pistachio sponge, creamy pistachio mousse, and vibrant raspberry layers finished with glossy glaze.
# What You Need:
→ Pistachio Sponge
01 - 2.1 oz pistachios, finely ground
02 - 1.4 oz all-purpose flour
03 - 2 large eggs
04 - 2.1 oz granulated sugar
05 - 1 oz unsalted butter, melted
06 - 0.5 tsp baking powder
07 - Pinch of salt
→ Pistachio Mousse
08 - 5 fl oz whole milk
09 - 3.5 oz pistachio paste
10 - 3 egg yolks
11 - 1.6 oz granulated sugar
12 - 3 sheets gelatin, soaked in cold water
13 - 6.8 fl oz heavy cream, whipped
→ Raspberry Mousse
14 - 7 oz fresh or frozen raspberries
15 - 2.1 oz granulated sugar
16 - 2 tbsp lemon juice
17 - 3 sheets gelatin, soaked in cold water
18 - 6.8 fl oz heavy cream, whipped
→ Raspberry Glaze
19 - 3.5 oz raspberry purée, strained
20 - 1.8 oz granulated sugar
21 - 2 sheets gelatin, soaked in cold water
→ Garnish
22 - 1 oz chopped pistachios
23 - Fresh raspberries
# How-To:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper. Beat eggs and sugar until pale and fluffy. Gently fold in ground pistachios, flour, baking powder, and salt. Stir in melted butter. Spread batter evenly onto the prepared tray. Bake for 12 to 15 minutes until lightly golden. Let cool, then cut into circles using a 2.5-inch ring mold.
02 - Heat milk with pistachio paste in a saucepan until just simmering. Whisk egg yolks and sugar in a bowl. Gradually pour hot pistachio milk over yolks, whisking constantly. Return mixture to the saucepan and cook gently until slightly thickened without boiling. Remove from heat and stir in soaked gelatin until dissolved. Cool to room temperature.
03 - Fold whipped heavy cream into the cooled pistachio base until fully incorporated and smooth.
04 - Blend raspberries with sugar and lemon juice, then strain to remove seeds. Warm a third of the purée and dissolve soaked gelatin in it. Mix with remaining purée and cool to room temperature.
05 - Fold whipped heavy cream into the cooled raspberry base until fully incorporated and smooth.
06 - Place a sponge circle in the base of each 2.5-inch mini cake ring or silicone mold. Pipe or spoon pistachio mousse over the sponge, smooth the surface, and refrigerate for 30 minutes to set slightly. Add a layer of raspberry mousse, smooth the tops, and freeze for at least 3 hours until firm.
07 - Warm raspberry purée and sugar in a saucepan. Remove from heat and stir in soaked gelatin until melted. Cool until slightly thickened but still pourable.
08 - Unmold frozen cakes and place on a wire rack. Pour raspberry glaze over each cake to coat completely. Transfer to the refrigerator and allow to thaw for 2 hours before serving. Garnish with chopped pistachios and fresh raspberries.
# Expert Hints:
01 -
- The combination of nutty pistachio and bright raspberry creates layers of flavor that feel sophisticated without being pretentious
- These cakes can be made ahead and frozen, making them perfect for entertaining when you want to look effortless
02 -
- Freezing the assembled cakes before glazing is essential or the mousse will melt when the warm glaze hits it
- Test your glaze temperature on the back of a spoon too hot and it will run right off, too cold and it will not coat smoothly
03 -
- Place your molds on a flat baking sheet lined with plastic before assembling so you can move them easily without disturbing the layers
- If your glaze develops bubbles, let it sit for a few minutes then skim the surface with a spoon before pouring