Pistachio Raspberry Cake

Preheat the oven to 350 degrees F.

Grease and line three 6" cake pans with parchment paper.

Soak cake strips in ice water.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, milk, raspberry purée, and vanilla, and mix until just combined.

In a separate medium bowl, whip the egg whites to medium peaks.

Gently fold the whipped egg whites into the batter with a rubber spatula until fully combined.

Divide the cake batter between the prepared cake pans. Wrap the cake strips around the outside the pans.

Bake for about 45-50 minutes or until a toothpick inserted comes out clean and the cakes start to pull away from the sides. Immediately turn the cakes out onto a wire rack to cool completely.

Place the egg yolks and 24g (2 tbsp) of sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.

In a small saucepan, place the remaining 100g (½ cup) of granulated sugar and water over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.

While the egg yolks are still whisking on medium speed, slowly drizzle the sugar syrup into the bowl. Continue mixing until the mixture has cooled down to room temperature.

Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.

Lastly, add the pistachio cream and green food gel (optional). Continue mixing on low speed until the buttercream is completely smooth.

Place the first cake layer on the cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with a thin layer of pistachio cream, and then top with torn fresh raspberries.

Add the second cake layer and repeat.

Add the third cake layer and spread an even layer (crumb coat) of buttercream all over the outside of the cake. Place the cake in the fridge for 15-20 minutes.

Remove the cake from the fridge and spread a thicker, even layer of buttercream all over the cake. With the remaining buttercream, pipe dollops all over the cake. Run a spoon under hot water for a few seconds, wipe dry, then smear the dollops as shown in the photos above.

Finish the cake with a sprinkling of freeze dried raspberry powder and fresh raspberries.