Raspberry-Pistachio Cake

Ingredients for 1 servings:

• 9 eggs, separated
• 5 tbsp flour
• 4 tbsp cornstarch
• 9 tbsp sugar
• 1 tsp lemon(s) – zest, grated
• 1 tsp orange peel, grated
• 1 tbsp vanilla sugar
• 80 g pistachios, chopped
• ½ tsp baking powder
• 3 tbsp liqueur (pistachio liqueur)
• 250 g raspberries (also frozen)
• 200 g mascarpone
• 2 tbsp lemon juice
• 80 g powdered sugar
• 80 g pistachios, chopped
• 450 ml cream
• 1 tbsp vanilla sugar
• 100 g powdered sugar
• 2 points cream stiffener
• 3 tbsp liqueur (pistachio liqueur)
• 12 raspberries, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beat the egg yolks and sugar until frothy. Mix the flour, cornstarch, baking powder, vanilla sugar, and grated zest with the egg yolk mixture. Fold in the stiffly beaten egg whites. Finally, gently fold in the pistachios and pistachio liqueur. Bake the whole thing in a springform pan at 170°C for 30 minutes. When the sponge cake has cooled, cut it in half horizontally. Raspberry cream: Puree the raspberries with sugar, add the mascarpone and lemon juice. Chill. Pistachio cream: Finely puree the pistachios with 50 ml of cream and pistachio liqueur. Whip the cream with the cream stabilizer, sugar, and vanilla sugar until stiff. Layer the raspberry cream on the first layer, then about 2/3 of the pistachio cream on the second. Finish with the third layer. Spread the remaining pistachio cream and garnish with raspberries. Chill for about 3 hours.