Pistachio Cake with Raspberry Filling and French Buttercream – Sugar Geek Show

Ingredients

• 13 ounces fresh or frozen raspberries
• 5 ounces granulated sugar
• 1 ounce lemon zest
• 1 ounce fresh lemon juice
• 2 ounces water
• 1 ounce Clear Jel or cornstarch
• 14 ounces all purpose flour
• 7 ounces granulated sugar
• 7 ounces brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 10 ounces buttermilk ((room temperature))
• 2 eggs ((room temperature))
• 6 ounces oil
• 4 ounces pistachio butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon green food color ((optional))
• 4 oz chopped pistachios (plus more for garnish)
• 8 large eggs
• 1/2 teaspoon salt
• 14 ounces granulated sugar
• 24 ounces unsalted butter
• 2 teaspoons vanilla extract