Raspberry Cake with Pistachio & Rose Swiss Meringue Buttercream
User Reviews
5
10 reviews
Excellent
Raspberry Cake with Pistachio & Rose Swiss Meringue Buttercream
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 raspberry cake layer tops trimmed (recipe below, 6 inch or 8 inch
- 1 rose water Swiss meringue buttercream recipe below, recipe
- ½ cup raspberry preserves warmed
- 1 cup pistachio chopped
- ½ pint raspberries to go in the buttercream, between the cake layers, fresh
- ½ pint raspberry to garnish, dipped in chocolate
Instructions
- Spread ¼ cup of raspberry preserves on top of a cake layer.
- Optional - wrap the cake in acetate paper and secure with sticky tape or a elastic band.
- Sprinkle half of the pistachios on top.
- Spread ⅓ of the buttercream on the cake and place a few raspberries in it. Then place the second cake layer on top.
- Repeat with the raspberry preserves, pistachio, buttercream and fresh raspberry, and place the third (top) cake layer on top.
- Spread the remaining amount of buttercream on top.
- Let it set in the fridge for about an hour and remove the acetate paper. Smoothen the sides and decorate with the chocolate dipped raspberries and pistachios.
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User Reviews
Overall Rating
5
10 reviews
Excellent
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