Berry, Pistachio & Mascarpone Cream Layer Cake

Pre-heat oven to 160 degrees Celsius and grease and line two 20 cm round lose bottomed or springform cake tins.

Using a food processor, grind the pistachios into a fine crumb/meal (the same consistency as almond meal). Don’t over process or you may end up with pistachio nut butter, rather than pistachio meal.

In the bowl of a stand mixer beat the butter and sugar until light and fluffy. Add the eggs separately, beating well after each. Add the vanilla and the ground pistachios and mix until combined.

In a separate bowl whisk together the flour and baking powder, then gently fold into the main cake batter.

Evenly divide the batter between the two tins and smooth the tops.

Bake for about 50 minutes, or until the cake is springy to the touch and a skewer comes out clean when inserted into the cake.

Leave the cake to cool before removing from the tin.

To make the mascarpone cream, place the mascarpone and the cream in a medium bowl and whip until it has thickened and soft peaks form. Gradually add the vanilla bean paste and sifted icing sugar until combined and stiff peaks have formed.

Leave a quarter of the raspberries aside for decoration, and roughly chop the remainder. Gently fold the chopped raspberries into the mascarpone cream.

To assemble the cake, evenly cut each of the cakes in half (horizontally). Place the base of one cake on a serving plate or cake stand and cover with a third of the mascarpone cream. Scatter the cream with a few of the blueberries and chopped strawberries. Top with the top half of the cake, then another third of the cream and some more berries. Then top with the base of the second cake, the remaining cream and some more berries and finish with the remaining cake half.

Decorated the top of the cake with the remaining berries and edible flowers.