Hi Bahar! Using pistachio butter instead of ground pistachios would alter the consistency of this cake, so I don’t recommend it. And for the raspberry buttercream, here’s a different recipe you can use with frozen raspberries (instead of freeze dried): https://sugarandsparrow.com/fresh-raspberry-buttercream-recipe/

Hi Nelly! The mascarpone buttercream should work great for piping as-is but yes! Add a little bit of cornstarch or powdered sugar to thicken it up if you need to.

Could we use pistachio butter instead? And also can we use normal Frozen raspberries for the buttercream instead of freeze dried raspberries?

Hi there! You’ll need to make 2/3 the recipe to make just two 6-inch layers. That means multiplying each ingredient by .66667 or using a recipe calculator like this one to calculate 2/3: https://www.inchcalculator.com/recipe-scale-conversion-calculator/

Hi Chetna! Using only the egg whites makes this cake lighter and fluffier. You can use whole eggs, but it will make the cake slightly more dense. And yes, you can sub yogurt for sour cream. Hope that helps!

This recipe is next on my list! Looks delicious! Is there a reason for not using egg yolk? Can I use 2 large whole eggs instead of just the whites? And can I sub yogurt for sour cream? Thanks in advance:)

Hi Lana! That’s not a silly question 🙂 I used a few drops of AmeriColor Laurel: https://amzn.to/3Dp8VEb