Pistachio cake to go

• Sift the flour together with cornstarch and baking powder.
• Melt the butter and white chocolate, stirring. Cool to room temperature.
• Divide the eggs into yolks and whites. Start whipping the yolks with a mixer, pouring sugar in a thin stream. Whip the yolk mixture until fluffy and light.
• Add pistachio paste, and whip for another 1-2 minutes until evenly colored.
• Pour in the melted chocolate and butter, and whip until smooth.
• Whip the egg whites to peaks.
• In three passes, mix in all the flour and whipped whites (first flour, mix the dough with a spatula, then whites, flour, again whites, etc.).
• Preheat the oven to 356F (180C).
• Pour the dough onto a baking sheet, and bake the pistachio sponge for about 20-35 minutes until cooked.
• Cut out the circles, three different sizes for each cup.

Soak the gelatin in water.

Bring the milk to a hot state over medium heat, add white chocolate to it, stir until the chocolate dissolves.

Add gelatin to chocolate milk mixture.

In a separate bowl, whip the cream until fluffy.

Combine the cream and milk mixture, add pistachio paste, and whisk. The mousse is ready.

Fill the cups in such an order: sponge, mousse, sponge, mousse, sponge, mousse. Decorate with chopped pistachios.