Pistachio & strawberry mousse cake

• Sift the flour with cornstarch, salt and baking powder.
• Melt the butter with white chocolate in a water bath, stirring.
• Divide the eggs into yolks and whites.
• Whip the yolks with sugar until fluffy and light creamy mass.
• Add the pistachio paste, and whip for another 1-2 minutes until evenly colored.
• Add a drop of green dye, if desired.
• Pour in the melted chocolate and butter, and whip until smooth.
• Separately whip the egg whites until peaks.
• Mix in all the flour (in three passes) and whipped whites.
• Preheat the oven to 356F (180C), and pour the dough into the prepared ring or mold.
• Bake the pistachio biscuit for about 40-45 minutes; check the readiness with a dry skewer.
• Cool the finished biscuit, wrap it with film, and put in the fridge for several hours.
• Cut it into three cake layers before assembly.

• Heat the milk with sugar; add the white chocolate, and stir until the chocolate dissolves.
• Add the swollen gelatin.
• Whip the cream to soft peaks. Add the milk with chocolate, and mix gently.
• Add the pistachio paste, the dye, and mix.

• Heat the puree with sugar until dissolved.
• Add the swollen gelatin.
• Pour the mass into two 16cm (6.30 inch) rings, and freeze.

• Whip the butter and powdered sugar until fluffy.
• Add the cream cheese, and whip.

Assemble the cake in an 18cm ring (laid with an acetate film).

• Put a pistachio cake layer, some mousse, strawberry filling and some mousse again.
• Repeat.
• Cover it all with the third cake layer.
• Put the cake in the fridge to stabilize overnight.
• Cover it with a rough layer of frosting. Cool the cake very well.
• Finally, cover it with top coat.