1. Pistachio sponge cake
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar until a glossy, stiff mixture forms.
Carefully fold in egg yolks.
Mix the flour, baking powder and ground pistachios and carefully fold into the egg mixture.
Pour the dough into a springform pan (Ø 21 cm) lined with baking paper and bake in a preheated oven at 170 °C (top/bottom heat) for approx. 30-35 minutes.
After cooling, cut the sponge cake into three equal layers.
2. Raspberry filling
Heat raspberries with sugar in a saucepan until they release juice.
Mix cornstarch with water until smooth and add to the raspberries. Bring to a boil briefly until the mixture thickens slightly.
Let cool.
3. Pistachio Mascarpone Cream
Whip the cream until semi-stiff.
Add mascarpone, pistachio paste and powdered sugar and mix until smooth and firm.
4. Drinking trough
Mix water, lemon juice and sugar until the sugar has dissolved.
5. Assembling the cake
Place the first sponge cake layer on a cake plate and brush with the glaze.
Spread a thin layer of raspberry filling on top, followed by a third of the pistachio cream.
Continued on the next page
1. Pistachio sponge cake
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar until a glossy, stiff mixture forms.
Carefully fold in egg yolks.
Mix the flour, baking powder and ground pistachios and carefully fold into the egg mixture.
Pour the dough into a springform pan (Ø 21 cm) lined with baking paper and bake in a preheated oven at 170 °C (top/bottom heat) for approx. 30-35 minutes.
After cooling, cut the sponge cake into three equal layers.
2. Raspberry filling
Heat raspberries with sugar in a saucepan until they release juice.
Mix cornstarch with water until smooth and add to the raspberries. Bring to a boil briefly until the mixture thickens slightly.
Let cool.
3. Pistachio Mascarpone Cream
Whip the cream until semi-stiff.
Add mascarpone, pistachio paste and powdered sugar and mix until smooth and firm.
4. Drinking trough
Mix water, lemon juice and sugar until the sugar has dissolved.
5. Assembling the cake
Place the first sponge cake layer on a cake plate and brush with the glaze.
Spread a thin layer of raspberry filling on top, followed by a third of the pistachio cream.
Continued on the next page
