Torta al pistacchio e lamponi

1. Pour the batter evenly into the prepared pans.
2. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Filling

1. Whip the heavy cream until stiff peaks form.
2. Fold in the raspberry jam gently to create a marbled effect.

Step 4: Make the Pistachio Cream Frosting

1. In a bowl, whisk mascarpone cheese and pistachio cream until smooth.
2. Add the powdered sugar and mix until well combined.
3. Gently fold in the whipped cream until smooth and spreadable.

Step 5: Assemble the Cake

1. Place one layer of the cake on a serving plate and spread the raspberry filling on top.
2. Add fresh raspberries over the filling.
3. Place the second cake layer on top and frost with the pistachio cream frosting, covering the top and sides.

Step 6: Garnish

1. Decorate the top with fresh raspberries and chopped pistachios for added texture and visual appeal.

Tips

• Refrigerate the cake for an hour before serving to allow the flavors to meld.
• For a more intense pistachio flavor, add a few drops of pistachio extract to the frosting.

Serving Suggestion

Serve chilled and enjoy the delightful contrast of flavors and textures in every bite! Perfect for special occasions or as a luxurious treat any time.