Pistachio sponge cake with raspberry filling

• First, melt the butter, paste and milk in a water bath until smooth.
• Whip the eggs at low speed until a homogeneous foam; then start adding sugar in parts, keeping whipping. The mass should turn white and increase.
• After that, add a third of the first mixture and sifted flour with baking powder, starting to knead the batter with a silicone spatula. Repeat it two more times.
• As soon as the mass becomes homogeneous, pour the dough into a 16cm (6.30 inch) mold, and bake at 374F (190C) for 40-45 minutes. Check the readiness with a skewer.
• Take the biscuit out of the mold, cool it, then wrap it in a film and put it in the fridge for at least 5-8 hours.

Whip all the ingredients until smooth.

• Cook raspberries with a small amount of water so that they are completely defrosted and become soft.
• At the end, mix the starch + water, add to the berries, mixing well, and leave until completely cooled.
• Separate a third, and mix it with yogurt.

• Cut the sponge biscuit into 3 parts.
• Soak the first cake layer (milk + sugar), spread the cream, making sides, and put the yogurt filling in the middle.
• Cover it with the second biscuit layer. Soak, it, cover with the cream, and put the second filling, and so on.
• Leave the cake in the fridge overnight.