Raspberry Cake with Pistachio & Rose Swiss Meringue Buttercream

Ingredients

• 3 x 6 inch or 8 inch raspberry cake layers (tops trimmed (recipe below))
• 1 recipe of rose water Swiss meringue buttercream (recipe below)
• ½ cup raspberry preserves (warmed)
• 1 cup chopped pistachios
• ½ pint fresh raspberries (to go in the buttercream, between the cake layers)
• ½ pint raspberries dipped in chocolate (to garnish)

Steps

1. 1

   Spread ¼ cup of raspberry preserves on top of a cake layer.

2. 2

   Optional - wrap the cake in acetate paper and secure with sticky tape or a elastic band.

3. 3

   Sprinkle half of the pistachios on top.

4. 4

   Spread ⅓ of the buttercream on the cake and place a few raspberries in it. Then place the second cake layer on top.

5. 5

   Repeat with the raspberry preserves, pistachio, buttercream and fresh raspberry, and place the third (top) cake layer on top.

6. 6

   Spread the remaining amount of buttercream on top.

7. 7

   Let it set in the fridge for about an hour and remove the acetate paper. Smoothen the sides and decorate with the chocolate dipped raspberries and pistachios.