Pistachio Raspberry White Chocolate Mousse Cake

Almond Sponge Cake:

1. Preheat the oven to 170°C.
2. In a bowl, beat eggs with vanilla sugar and sugar until fluffy.
3. Mix in melted butter, then add all-purpose flour and almond flour. Combine well.
4. Pour the batter into a 24 cm diameter cake pan lined with parchment paper.
5. Bake for about 15 minutes until a toothpick inserted in the center comes out clean.

Raspberry Mousse:

1. Heat raspberries, sugar, and lemon juice until boiling.
2. Remove from heat and add gelatin, stirring until dissolved.
3. Let the mixture cool down.
4. Whip the heavy cream until soft peaks form.
5. Combine the cooled raspberry mixture with whipped cream.

White Chocolate Mousse:

1. Melt white chocolate with 100 g of heavy cream over low heat.
2. Stir until smooth, then remove from heat.
3. Add soaked gelatin and mix well.
4. Whip the remaining 200 g of heavy cream until soft peaks form.
5. Combine the chocolate mixture with whipped cream.

Pistachio Mousse:

1. Heat 150 g of heavy cream with white chocolate and pistachio paste until combined.
2. Remove from heat and add soaked gelatin.
3. Mix until smooth and let it cool.
4. Whip the remaining 200 g of heavy cream until soft peaks form.
5. Combine the pistachio mixture with whipped cream.

Assembly:

1. Place the cooled almond sponge cake back into the pan.
2. Line the sides of the pan with parchment paper or plastic wrap.
3. Pour the raspberry mousse over the cake, then the white chocolate mousse, and finally the pistachio mousse.
4. Chill the cake in the refrigerator, preferably overnight, until set.
5. Serve chilled and enjoy!