Pistachio birthday cake

It was DPD Latvia’s 25th birthday, and I had to film a video with a cake for a birthday activity. I wanted to make a carrot cake but realised that with just the three of us (and Paula not being fond of that glorious carrot cake of mine), there would be just the two of us to enjoy it for a week, and that was too much. So, I looked through the cupboards of my mind and kitchen for inspiration, and I did not have to look far to discover that there were packages of pistachios waiting to be used, so I did. This is a beautiful and very festive cake for special occasions and, honestly, whenever you crave that generous pistachio embrace.

sponge:
6 medium eggs, room temperature
175 g light brown sugar
vanilla powder
pinch of sea salt
150 g wheat all-purpose flour
90 g pistachio flour*
70 g melted butter

syrup:
100 ml lemon or bergamot juice
3 tbsp golden sugar
pinch of sea salt

white chocolate cream:
80 ml sweet cream
pinch of sea salt
60 g pistachio paste
50 g butter
110 g white chocolate

mascarpone cream:
400 g mascarpone
50 g powdered sugar
tiny bit of vanilla powder
pinch of salt
150 g sweet cream

decorations:
Sprinkles or anything else to decorate with


Heat the oven to 175°. Line a pan with baking paper.

Place the eggs, salt, and sugar in the bowl of a stand mixer and beat for about 7-9 minutes until very light and stiff. Sift in flour, add pistachio flour, and butter and mix. Do it actively, but gently. Pour into the pan and bake in the centre of the oven for 15 minutes. Remove and cool. Cut into 4 equal rounds. If you wish to make a fifth layer, do it by putting together leftover pieces, layering them neatly between the 3rd and 4th layer.

Meanwhile, mix juice, sugar, and salt in a pot. Boil for 3-4 minutes and let cool completely.

For the chocolate cream, put the cream and salt in a pot and heat until the first bubbles appear. Add the chocolate and let it melt for a minute. Then stir until you have a nice cream. Add pistachio paste and butter and mix to a smooth consistency. Pour into a bowl and let cool.

For the cream, place the mascarpone in a bowl and mix for 30 seconds just to loosen it. Add the rest of the ingredients and mix on medium speed until the cream thickens so that it holds its shape.

Assemble. Put the first layer of sponge, brush it with a generous amount of syrup, then cover with white chocolate cream, mascarpone cream, and another layer of sponge. Repeat. When the fourth layer is on, soak it with syrup and spread with a very thin layer of mascarpone cream - top and sides - as that will gather up all the crumbs. Only then spread the rest of the cream and smooth it out. Decorate as you wish and put it in the refrigerator to stand for at least 12 hours. Take the cake out 1 h before serving as it tastes much better at room temperature.