Ingredients:

• Sponge mix 1000 g
• Eggs 600 g
• Water 200 g

Method:

• Mix the sponge mix together with the eggs for about 7 minutes at high speed. Scoop in a ring.
• Bake for 25 minutes at 180°C.

Ingredients:

• Cake mix 400 g
• flour 100 g
• Butter 200 g
• Pistachio grit 200 g
• Pistachio compound 40 g

Method:

• Mix the ingredients until you get a homogeneous mass and push it through coarse sieve.
• Bake it, let it cool and
  crumble it. Use it as decoration for the cake.

Structure:

Take a round piece of baked sponge cake. Cut it in 3 round layers. Cover the layers with a layer of ALDIA Raspberry Jam. Place the 3 layers together and cover it completely with the Raspberry Jam. Cover it with the pistachio crumble afterwards and finish with some raspberries, green macaron and sugar paste flowers.