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Preheat oven to 160°C. Grease and line two round sandwich tins with baking paper.
For the cake, process pistachios, Natvia and flour to a fine powder. Whisk egg whites until stiff peaks form.
Add Natvia, a heaped tablespoon at a time, whisking well after each addition until thick and glossy.
Gently fold a third of the egg white mixture into the dry ingredients.
Then fold in oil and the remaining egg whites. Divide cake batter evenly between the two tins, levelling out the top, and bake for 25-30 minutes or until an inserted toothpick comes out clean. Set aside to cool in the tins.
For the icing, process raspberries, Natvia and 1 tablespoon water until blended and strain through a seive, pushing as much syrup through with the back of a spoon.
Heat 3 tablespoons of syrup to a simmer in a small saucepan and add squeezed out gelatine sheet, stirring to dissolve.
Remove from heat, add to remaining syrup and blend into cheese. Refrigerate until required.
For the syrup, heat honey, water and vanilla in a small saucepan (or microwave) until combined and brush tops of the cooled cakes.
To make the white chocolate raspberries, place white chocolate and oil in a small bowl set over a small saucepan of boiling water, stirring until melted.
Using a toothpick, dip raspberries into chocolate and set aside on a sheet of baking paper to set.
To assemble, spread 1/3 cup of raspberry icing on one cake and top with the other one.
Spread the remaining icing over the top and sides of the cake and refrigerate for 2-3 hours.
To serve, scatter raspberries over the top of cake.
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