Preheat the oven to 160°C and line a 20 cm cake tin with baking parchment.
Whisk egg whites with a pinch of salt until they held their shape. Slowly add the sugar and beat on high speed for 5-6 min.
On lower speed, slowly add the egg yolks and the oil.
Mix flour with ground pistachio nuts and baking powder. Stir in the egg mix using a spatula.
Pour dough into cake tin and bake for 40-45 min. Allow to cool and cut horizontally into three even layers.
Step 2
To prepare the filling. Put raspberries and sugar into a pan, crush with a spoon and bring it to a boil until the sugar dissolves and the mixture is slightly reduced.
Allow to cool and strain. The raspberry puree is ready.
Step 3
Whip MEGGLE Creme Decor with sugar and add the cold raspberry puree.
Spread the raspberry cream onto the first cake layer and cover with the second layer. Repeat and cover with the last layer. Press down lightly.
Leave enough cream to cover the top and the sides of the cake evenly.
Step 4
Garnish with strawberries, raspberries and other berries, meringues or edible flowers.
