Pistachio cake with raspberry confit and pistachio ganache

• Divide the eggs into whites and yolks.
• Add salt to the whites and 2 tablespoons of sugar (from the total).
• Gradually increase the speed, and whip until a stable meringue is obtained. Set aside.
• Whip the yolks with sugar until fluffy. Add the vegetable oil, pistachio paste, milk, and mix.
• Sift the flour with baking powder.
• Add the flour mixture and whipped egg whites to the yolk mass in turn, mixing gently so that the mass does not lose volume.
• Bake at 356F (180C) for 25-30 minutes. Use two 16cm (6.30 inch) molds.
• Let the biscuit cool, wrap in cling film, and refrigerate for at least 4 hours.

• Mix the sugar with pectin.
• In a saucepan, mash the raspberries with a fork, and heat to 122-140F (50-60C).
• Gradually add the pectin-sugar mixture. Bring to a boil, and cook for a couple of minutes.
• Divide into 2 parts. Pour each into a 14cm (5.50 inch) mold, and freeze.
• Wrap the frozen confit with cling film, and leave in the freezer until use.

• In a saucepan, mix the cream and pistachio paste, heat until the first bubbles, pour over chocolate, and mix.
• Mash with a blender (if you wish).
• Place the ganache in a piping bag or cover with plastic wrap, and refrigerate.

Combine all the ingredients, and whip.

• Take the ganache out ahead of time to make it more pliable.
• Cut the cake layers in half.
• If desired, you can soak them with sugar syrup.
• Spread the frosting on the first cake layer, make a frosting side, and put the confit in the middle.
• On the second cake layer, apply the frosting, and make a side. Put the ganache in the middle.
• On the third cake layer, spread the frosting and confit.
• You can level the cake with the rest of frosting, or make a separate cream.