Desserts & Cookies

& Raspberry Rose Buttercream + Pistachio Cake

Share remembrance!




  • 2 cups unsalted shelled pistachios
  • 2½ cups. cake flour
  • ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup(16 tablespoons) unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • 1 cup whole milk
  • ½ cup sour cream
  • 3 egg whites
  • ½ teaspoon cream of tartar


  • 2 sticks(16 tablespoons) salted butter, room temperature
  • ½ tablespoon vanilla extract
  • ½ cup raspberries
  • 2 teaspoons Anima Mundi Rose Powder
  • 4 cups powdered sugar
  • fresh raspberries, to garnish


  1. Preheat oven to 350 degrees. Grease three 9″ round baking pans and line bottoms with parchment paper.
  2. In a food processor, pulse 2 cups pistachios until a finely ground powder forms. Set aside.
  3. Whisk together 1 cup of the ground pistachios(set the other cup aside for coating later), flours, baking powder, baking soda, and salt in a large mixing bowl.
  4. In another mixing bowl, beat butter on high until creamy, about 2 minutes. Add the sugar and beat for another 2 minutes. Add the vanilla, almond and egg, and beat until combined.
  5. Whisk in the dry ingredients, alternating with the milk and cream until the mixture is just combined.
  6. Add the egg whites and cream of tartar to a mixing bowl and beat until stiff peaks form. Gently fold into the batter until incorporated.
  7. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until the top springs back when touched.
  8. Remove from oven and cool for 15 minutes. Remove from pans and cool on wire rack.
  9. Place the butter, vanilla, and raspberries in a large mixing bowl and beat together for 1 minute, or until raspberries are broken down and well distributed and mixture is creamy. Add the rose powder and 1 cup of powdered sugar. Beat on low speed, adding the remaining powdered sugar slowly until it is all incorporated. Move speed to high and beat for one more minute.
  10. Spread frosting in between each layer of the three layer cake as you frost it. Coat the outside and top of the cake in frosting, spreading it evenly.
  11. Use your hands to press handfuls of the reserved pistachio powder into the cake until the entire cake is coated in pistachio.
  12. Top with fresh raspberries.
  13. Store in the refrigerator – will keep for up to a week.


  • Calories: 168kcal (8%) 
  • Carbohydrates: 26g (9%) 
  • Protein: 1g (2%) 
  • Fat: 6g (9%) 
  • Saturated Fat: 4g (25%) 
  • Cholesterol: 15mg (5%) 
  • Sodium: 98mg (4%) 
  • Potassium: 54mg (2%) 
  • Fiber: 26g (8%) 
  • Sugar: 18g (20%) 
  • Vitamin A: 199IU (4%) 
  • Calcium: 13mg (2%) 
  • Iron: 2mg (6%)

Share smiles!


The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.


  1. Rather, it’s determined by the spread of our love and smiles, the reach of our service, the rate of our growth, the depth of our passion for goodness and decency, the measure of our character, the persistence of our perseverance and the frequency of our forgiveness.

Back to top button