Raspberry, lemon and pistachio cake

Ingredients for 1 servings:

• 125 g wheat flour type 405
• 75 g pistachios, unroasted and unsalted
• 5 eggs, size M
• 150 g sugar
• 1 pinch of salt
• some food coloring, green
• 4 organic lemons
• 100 g sugar
• 6 sheets of white gelatin
• 2 eggs, size M, separated
• 250 g ricotta
• 250 ml whipped cream
• 200 g raspberries, preferably fresh
• 150 ml whipped cream
• 150 g raspberries
• e.g. lemon peel

Instructions

Working time approx. 2 hours; Rest time approx. 9 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours 30 minutes

perfect as a birthday cake

Grind the flour and pistachios in a food processor until finely blended. In a bowl, beat the eggs, sugar, and a pinch of salt with a hand mixer until creamy. This may take up to 10 minutes. Add the food coloring to the creamy mixture and mix well. Fold the sifted pistachio flour into the green mixture until a smooth sponge cake batter forms. Line the bottom of a springform pan with baking paper and pour in the sponge cake batter. Bake in a preheated oven at 180°C (160°C fan-assisted oven) on the second baking rack for about 30 minutes. Let the baked sponge cake cool in the pan on a wire rack for at least 5 hours. For the lemon syrup, wash the lemon thoroughly and finely grate the zest. Squeeze the juice from the halved lemons. Boil the fresh lemon juice, grated zest, and 100g of sugar in a saucepan and simmer for 4 minutes. Strain the syrup through a sieve and let it cool. Remove the cooled sponge from the springform pan and carefully trim the edges to reveal the green color. Divide the sponge horizontally into three layers. Place the first sponge layer on a cake saver, soak it in the lemon syrup, and scatter some of the raspberries evenly on top. For the lemon foam, soften the gelatin in cold water and separate the eggs. Beat the egg yolks with 75ml of lemon syrup in a warm water bath until thick. Dissolve the squeezed gelatin in the warm egg yolk mixture and gradually fold in the ricotta. Beat the egg whites with a hand mixer until semi-stiff, slowly adding the sugar. Whip the cream in a separate bowl until stiff peaks form. First, fold the beaten egg whites, then carefully fold the cream into the room-temperature ricotta mixture. Spread half of the lemon foam onto the first sponge layer and place a second layer on top. Soak the second sponge layer with lemon syrup and spread another 100g of fresh raspberries on top. Spread the remaining lemon foam over the second layer. Refrigerate the cake for about 4 hours. Whip the remaining whipped cream until stiff and fill a piping bag with a star-shaped nozzle. Place small dots of it on the top sponge layer in a circular motion. Decorate the cake with the remaining raspberries and sprinkle with lemon zest. Now you can serve and enjoy your pistachio raspberry lemon cake! For 12 slices, this cake contains approximately 370 kcal per slice.