Ingredients:
For the pistachio sponge cake:
- 4 eggs
- 100 g sugar
- 60 g flour
- 1 teaspoon baking powder
- 80 g BAM Crunchy pistachio protein spread with sweetener
- 40 ml of milk
For the raspberry curd:
- 400 ml sweet cream
- 200 ml of milk
- 30 g sugar
- 6 gelatine sheets (or 10 g gelatine powder)
- 200 g BAM Raspberry jam without added sugar
- 10 ml lemon juice
For white chocolate ganache:
- 150 g BAM White Chocolate
- 50 ml sweet cream