Description
A stunning dessert that combines layers of almond flour joconde with rich pistachio buttercream and tangy raspberry compote.
Ingredients
Scale
- 1 cup (120g) almond flour
- 3 tbsp (40g) pistachio paste
- 1 1/4 cups (150g) icing sugar
- 1/3 cup (40g) all-purpose flour
- 4 large eggs
- 4 egg whites
- 2 tbsp (30g) granulated sugar
- 3 tbsp (40g) melted butter
- 3/4 cup (200g) raspberry purée
- 3 tbsp (40g) sugar
- 1 tsp (5g) NH pectin
- 2/3 cup (150g) unsalted butter, softened
- 3 tbsp (50g) pistachio paste
- 1/4 cup (60g) sugar
- 3 tbsp (40g) water
- 2 egg yolks
- Fresh raspberries
- Chopped pistachios
- Edible gold leaf
- Glossy green glaze
Instructions
- Preheat your oven to 350°F (175°C). Line baking trays with parchment paper.
- To make the pistachio joconde, whisk almond flour, pistachio paste, icing sugar, and eggs together until smooth and fluffy.
- Fold in the flour and melted butter gently.
- In a separate bowl, whip egg whites with sugar until soft peaks form, then carefully fold into the batter for a light texture.
- Spread the batter thinly onto prepared trays and bake for 10–12 minutes until lightly golden. Let cool completely.
- For the raspberry compote, combine raspberry purée and sugar in a saucepan over medium heat.
- Mix NH pectin with a small spoonful of sugar, then whisk into the raspberry mixture. Simmer until slightly thickened, then cool fully.
- To prepare the pistachio buttercream, cook sugar and water in a saucepan until it reaches a light syrup consistency.
- Whisk egg yolks while slowly pouring in the hot syrup until pale and fluffy.
- Beat in softened butter gradually until smooth and creamy, then mix in pistachio paste for a rich nutty flavor.
- Assemble the Pistachio Opera Cake by layering pistachio joconde, pistachio buttercream, and raspberry compote repeatedly for beautiful elegant layers.
- Chill or freeze slightly to firm up the cake before glazing.
- Pour the glossy green glaze over the top for a smooth professional finish.
- Decorate with fresh raspberries, chopped pistachios, and delicate gold leaf for an elegant bakery-style presentation.
- Serve chilled for the dreamiest creamy texture and bold pistachio flavor.
Notes
Use fresh raspberries for the compote to get that vibrant tang and flavor. Be patient while layering for a stunning presentation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Pistachio Cake, Opera Cake, French Dessert, Baking, Layers, Raspberry, Elegant Dessert, Special Occasion