Raspberry and pistachio cake

Ingredients for 1 servings:

• 50 g pistachios, chopped
• 100 g almonds, ground
• 180 g flour
• 30 g cornstarch
• 1 packet of baking powder
• 125 g butter
• 125 ml vegetable oil
• 5 tbsp pistachio cream
• 230 g sugar
• 1 packet of vanilla sugar
• 1 tsp lemon zest
• 4 m.-sized eggs
• 4 tbsp milk
• Butter for the mold
• 100 g cream
• 500 g mascarpone
• 180 g natural yogurt
• 1 tbsp lemon juice
• 3 tbsp powdered sugar
• 5 tbsp pistachio cream
• 200 g raspberries, frozen
• 2 tbsp sugar, or some jam
• 125 g raspberries, fresh
• 25 g pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Preheat the oven to 180 degrees Celsius (top/bottom heat). Grease a 26 cm springform pan with butter. For the cake layers, combine the pistachios, flour, and ground almonds, then add the cornstarch and baking powder. Put the butter, oil, and sugar in another mixing bowl and mix until smooth. Add the vanilla sugar and lemon zest, then gradually stir in the eggs and pistachio cream. First add the flour mixture, then the milk to the batter and mix everything well. Pour the batter into the springform pan and bake in the preheated oven for about 40 minutes. Allow the cake layer to cool thoroughly on a wire rack, then remove it from the pan and cut it in half horizontally twice. Place the first layer on a cake plate and place a cake ring around it. For the cream, put the cream in a mixing bowl and whip until stiff peaks form. Place the mascarpone, natural yogurt, pistachio cream, lemon juice, and powdered sugar in a mixing bowl and mix on high speed until creamy. Finally, fold in the cream. Gently heat the frozen raspberries in a saucepan and add 2 tablespoons of sugar. Alternatively, you can simply use jam. Spread some of the cream on the first cake layer and spread the raspberry jam on top. Place the second layer on top and press down firmly, then spread with cream and jam again. Place another pistachio layer on top, this time just the cream. (Caution: Don’t use up all of the cream and jam; some will be needed for the edge of the cake!) Refrigerate the cake for 2 hours. Remove the cake from the refrigerator and remove the cake ring. Spread the rest of the cream all over the cake and then add raspberry jam to the side. Decorate the cake with fresh raspberries and a few chopped pistachios, then refrigerate until ready to serve.