- 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.