3x 6 inch or 8 inch raspberry cake layerstops trimmed (recipe below)
1recipe of rose water Swiss meringue buttercreamrecipe below
½cupraspberry preserveswarmed
1cupchopped pistachios
½pintfresh raspberriesto go in the buttercream, between the cake layers
½pintraspberries dipped in chocolateto garnish
Instructions
Spread ¼ cup of raspberry preserves on top of a cake layer.
Optional - wrap the cake in acetate paper and secure with sticky tape or a elastic band.
Sprinkle half of the pistachios on top.
Spread ⅓ of the buttercream on the cake and place a few raspberries in it. Then place the second cake layer on top.
Repeat with the raspberry preserves, pistachio, buttercream and fresh raspberry, and place the third (top) cake layer on top.
Spread the remaining amount of buttercream on top.
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.