Ingredients
Pistachio sponge cake (for 3 layers):
5 eggs
140 g sugar
90 g ground, unsalted pistachios (skinless)
90 g wheat flour
1 tsp baking powder
1 pinch of salt
Pistachio mascarpone cream:
250 g mascarpone
200 ml whipped cream (36% fat)
2–3 tbsp pistachio paste (ideally 100% pistachios)
2–3 tablespoons powdered sugar (to taste)
Raspberry filling:
300 g raspberries (fresh or frozen)
2 tablespoons sugar
1 tsp cornstarch
1 tbsp water
Drinking fountains:
50 ml water
1 tbsp lemon juice
1 tbsp sugar
Decoration:
150 g fresh raspberries
a handful of chopped pistachios
fresh mint leaves
Preparation
Continued on the next page
Ingredients
Pistachio sponge cake (for 3 layers):
5 eggs
140 g sugar
90 g ground, unsalted pistachios (skinless)
90 g wheat flour
1 tsp baking powder
1 pinch of salt
Pistachio mascarpone cream:
250 g mascarpone
200 ml whipped cream (36% fat)
2–3 tbsp pistachio paste (ideally 100% pistachios)
2–3 tablespoons powdered sugar (to taste)
Raspberry filling:
300 g raspberries (fresh or frozen)
2 tablespoons sugar
1 tsp cornstarch
1 tbsp water
Drinking fountains:
50 ml water
1 tbsp lemon juice
1 tbsp sugar
Decoration:
150 g fresh raspberries
a handful of chopped pistachios
fresh mint leaves
Preparation
Continued on the next page
