Cake lines:
Preheat the oven to 175°C. Grease and line two 8-inch pans. Sift the flour, cocoa powder, baking powder and salt.
Lightly beat the butter and sugar. Beat in the eggs, one at a time, then the vanilla. Gradually add the dry ingredients and milk, alternating.
Divide the peels among the pans and bake for 25 minutes. Cool down.
Pistachio Mousse: Pulse
Pistachios and sugar in a food processor until a fine consistency is achieved. Heat the water, dissolve the gelatin in it and mix it with the pistachio mixture.
Beat the whipped cream until stiff and stir into the peanut mixture.
Assembly:
Place the first piece of chocolate on the plate.
Sprinkle chopped pistachios on the cake.
Share the pistachio cream over the fruits. Carefully place the other half of the cake on the mousse.
Secret: .
Combine sugar and water, heat until sugar dissolves. Add the soft gelatin, pistachios and food coloring and beat until smooth.
Decorate with chopped pistachios and edible gold leaf if desired.
Have fun!!
