Pistachio and wild berry cake

Ingredients for 1 servings:

• 100 g pistachios, ground
• 5 eggs
• 100 g sugar
• 50 g flour
• 1 pinch of salt
• 4 sheets of gelatin
• 250 g wild berries, frozen
• 2 tbsp sugar
• Lemon juice to taste
• 50 g pistachios, ground
• 3 sheets of gelatin
• 125 ml milk
• 125 ml cream
• 40 g sugar
• 1 egg yolk
• Berries, fresh and/or pistachios, chopped

Instructions

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

Preheat oven to 180°C (160°C fan-assisted). Chop/grind the pistachios. Separate the eggs, beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until frothy, then fold in the beaten egg whites. Mix the flour and pistachios and fold into the egg mixture. Bake for 25-30 minutes. For the wild berry jelly, heat the berries with the sugar and lemon juice, puree, strain through a sieve if necessary. Soften the gelatin and dissolve it in the warm berry mixture. Spread it in the center of the cake base (not all the way to the edge). Allow to set. For the pistachio cream, soften the gelatin. Heat the milk with the sugar and pistachios, stir in the squeezed-out gelatin. Allow the milk to cool, then stir in the egg yolks. Whip the cream until stiff and fold in just before it sets. Place the cake ring around the cake base and pour the pistachio cream over the berry jelly. Refrigerate to set. Garnish with fresh berries and/or chopped pistachios, if desired.