How to make
Pour 3.5 oz (100 g) of sugar into a metal bowl and crack the eggs into it. Place the bowl in a water bath at a low temperature, not exceeding 100°F (40°C).
Start beating with a mixer until you get a thick and light cream.
After about 5 minutes of beating, pull the bowl from the water container and continue beating until you get an even fluffier and white foam. This way the dough will remain stable and there is no need for leavening agents. If you are unable to achieve this airy effect, you can add a spoonful of baking powder to the flour later. Personally, I don't need it.
Sift the flour into the mixture and mix with smooth movements until it is absorbed.
Pour the sponge cake batter into a 10″ (26 cm) diameter pan (greased and floured or covered with baking paper). Since it is very fluffy, smooth it out so that it is even. Add the raspberries, by pressing them down gently to have them sink into the cake.
Bake at 360°F (180°C) for 15 to 18 minutes or until nicely browned.
Remove the baking pan and let it stand for 15 minutes. If you used baking paper, remove it and return the cake into the baking pan. Cut it into cake pieces.
Prepare the syrup by putting the sugar and water on the stove. When it boils, wait 5 minutes and remove it from the heat. Pour the pistachio liqueur and sweet wine.
Stir and pour the mixture over the sliced pistachio cake.
Now comes the time for the crispy pistachio finish:
Toast the nuts in a non greased pan, chop them coarsely and sprinkle generously over the pistachio sponge cake.
Once it has cooled completely, it is ready to be served. The pistachio syrup sponge cake doesn't need to sit for hours, because the syrup has penetrated without any problems and the syrupy dessert is incredibly delicious and juicy.
If you also like this type of sweet treats, check out tested recipes for revani and kodrit kadir.
