Small pistachio and apricot cake with white chocolate cream

Ingredients for 1 servings:

• 4 eggs, separated
• 2 tbsp water, hot
• 100 g sugar
• 1 pinch of salt
• 50 g flour
• 50 g cornstarch
• 175 g pistachios, crushed, salted and roasted
• 2 tsp baking powder
• 1 pack lemon peel, grated
• 250 g white chocolate
• 200 ml cream, liquid
• 1 bottle of lemon flavor
• 2 sheets of gelatin
• 50 ml liqueur (Ramazzotti Aperitivo Rosato), for soaking
• Apricot jam, as desired
• Pistachios, crushed

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

For the filling, heat the cream and white chocolate in a saucepan and mix until creamy. Soak 2 sheets of gelatine in cold water, wring them out, and stir into the cream. Add the lemon flavoring and let cool. Chill for 1 hour or place in the freezer. For the sponge cakes, beat the egg yolks with the water until frothy. Gradually add the sugar and salt and continue beating. Beat the egg whites until stiff peaks and place them in a mixing bowl with the egg yolk cream. Add the flour, cornstarch, grated lemon zest, and baking powder. Shell the pistachios, place them in portions in a freezer bag, and crush them with a rolling pin. Add the crushed pistachios and fold them in, but do not stir. Bake three cakes one after the other. Line the bottom of a small springform pan with baking paper and grease the sides with butter. Pour in the batter. Preheat the oven to 200°C and bake each cake for 8-10 minutes. Immediately turn out the baked cakes, remove the baking paper, and let cool. Mix equal parts Aperitivo Rosato and water and soak the cakes. Spread a thin layer of apricot jam over the cakes, if desired. Using a hand mixer, vigorously whip the cream for the filling and spread it over the cakes. Sprinkle crushed pistachios over the cakes, if desired. Spread the cream evenly over the top layer and along the sides. Sprinkle with crushed pistachios for decoration, if desired.