Honey sponge cake with pistachio crispies & sundae mousse

The calculation is for an 18cm (7.09 inch) baking tin.

• Whip the egg whites with half the sugar and salt until peaks.⠀
• Whip the yolks with the remaining sugar until white and fluffy. Pour in the oil, honey, and whip.
• Sift flour and baking powder. Add to the yolk mass alternately 1/3 flour and whites, each time carefully and gently mixing with a spatula from top to bottom.
• Bake at 338F (170C) for 40-50 minutes, check the readiness with a dry skewer.
• Cool the sponge, remove from the ring, wrap in cling film and refrigerate for several hours. Then cut into 3 cake layers.

• Mix everything and smooth on baking paper with a layer of 5mm (0.20 inch).
• Freeze and chop.

• Mix the cream, sugar and butter in a saucepan, put on the heat. Add glucose syrup, and stir. Cook, stirring until slightly thickened and bubbles appear on the surface.⠀
• Remove from the heat, add pistachio paste, and stir.
• Leave at room temperature.

• Soak the gelatin in water (1:6).
• Bring the cream #1 to a boil, add chocolate, and leave for a minute. Stir until combined. Add the gelatin, and mix thoroughly.
• Whip the cream #2 to soft peaks.
• Combine both mixtures.

• Mix very soft butter at room temperature with powdered sugar, and beat until white and fluffy.
• Add the cream cheese, and beat.
• Add pistachio paste, and mix thoroughly.

• Assemble the cake in a ring, lined with acetate film: sponge layer, crispies, mousse, freeze-dried raspberries, sponge layer, caramel, mousse, raspberries, sponge layer.
• Cool the cake well (better overnight).
• Cover it with coating cream. Decorate to your taste.