Vegan Birthday Cake - Raspberry & Pistachio Entremet

Now that I have done some Pistachio paste (the recipe is here) it is time to use it in a cake! For this recipe, I combined Pistachio with Raspberry. Both work very well together. It gives a delicate flavour to this classic cake of the French patisserie. This cake is called "Framboisier".

I have slightly changed the original recipe in order to make it vegan. I hope you will like it too!

This recipe is more complicated than other recipes on the blog. However, if you follow the recipe, I am sure you will make a fantastic cake!

Vegan Raspberry and Pistachio cake

Ingredients for 18cm cake

For the vegan almond biscuit

150 gr of aquafaba (chickpea juice)

80 gr of ground almond

70 gr of oat flour (you can also use another flour or more ground almond)

50 gr of xylitol

For the Raspberry jelly

100 gr of raspberry

15 gr of xylitol

2gr of gelatine or 4 gr of fruit pectin

For the Pistachio cream

280 gr of plant-based milk

2 tablespoons of chia seeds

50 gr of xylitol

22 gr of cornstarch

2 gr of agar or 6gr of gelatine sheets

90 gr of pistachio paste

187ml of coconut milk or whipped cream

For the cake: 400 gr of raspberry

Raspberry compote

In a pan, put the fresh raspberries and cook slowly until you made a compote. Then add the sugar, the agar agar and stir well until well combined. The preparation should boil for about 30 seconds.

Take a baking tray with baking paper on it. Then add a 16 cm cake ring. Transfer the raspberry compote on it and place in the freezer for at least 2 hours.

Almond Biscuit

Preheat the oven to 180 degrees.

In a bowl of a pastry robot, beat the aquafaba. When the preparation is starting to bubble, add the sugar little by little. Continue to beat until you have a meringue. Add the ground almond and the oat flour. Mix the ingredients with a spatula until well combined.

Transfer the preparation in two 18 cm cake rings. Put in the oven for about 12 minutes. Set aside.

Pistachio Cream

In a bowl, beat together 2 tablespoons of chia seeds with 6 tablespoons of water. Set aside for 15 minutes.

Put the almond milk into a pan and boil it.

In a separate bowl, mix the chia seeds, the sugar, the agar-agar and the cornstarch. Add little by little the boiled milk to the preparation and beat until well combined. Then place on the fire again and whisk well. The preparation should thicken. Add the pistachio paste and mix well. Set aside to cool it off. Then place it in the fridge.

In the bowl of a pastry robot, beat well the coconut milk until you made whipped cream. Add the whipped coconut cream with a spatula to the pistachio cream. Whisk until well combined.

Cake assembly

Place an 18cm cake ring on a cake plate. At the bottom, place the first almond biscuit. Place some raspberries all around the cake ring. Add half of the pistachio cream. Then add the raspberry jelly and some fresh raspberries at the top. Add the second almond biscuit. Transfer the rest of the pistachio cream and smooth the top of the cake. Place in the fridge for at least 10 hours. You can then decorate the cake with some fresh raspberries or with white chocolate chips.

Bon Appétit!