For this recipe, you need:-Unsalted pistachios-Large eggs-Pistachio paste-White granulated sugar-All-purpose flour-Lemon zest-Vanilla extract-Baking powder-Powdered sugarFor the raspberry filling:-Raspberries-White granulated sugar
Here's What You Need
For the frosting:-Pistachio paste-Cream cheese-Powdered sugar-Heavy cream-Vanilla extractFor garnish:-Fresh raspberries-Mint leaves
First, pulse the pistachios and set them aside. Then, beat eggs, vanilla, lemon zest, pistachio paste, and sugar with a mixer until thick and fluffy.
Afterward, whisk the flour and baking powder together in a separate bowl. Gradually, sift the flour mixture into the wet ingredients and stir well.
Add one cup of the ground pistachios to the batter and mix it in gently. Pour the batter into a prepared sheet pan and bake for 18 to 21 minutes.
Now, make the frosting by beating the cream cheese until smooth. Add the sugar, vanilla, and cream and beat for another minute. Add pistachio paste and whisk until stiff peaks form.
Remove cake and sift powdered sugar on top. Flip, peel off the paper and put it back on, then roll it loosely. Let it cool completely before spreading on the raspberry filling.
After, add three cups of frosting and spread it to the edges. Do not overfill it or it may crack. Then sprinkle on the rest of the pistachios.
Roll the cake back up and frost the outside, adding more pistachios and fresh raspberries with mint leaves. Chill overnight before serving..