Nutella and Pistachio Cake

Method

1. Prepare the frosted redcurrants: dip each redcurrant in pasteurized egg white, then roll in granulated sugar. Refrigerate until needed.
2. Separate eggs: place yolks in one bowl and whites in another.
3. Whisk the yolks with 300 g of sugar until light and fluffy.
4. Add the vegetable oil and milk to the yolk mixture and mix.
5. Sift together the all-purpose flour (00), pistachio flour, and baking powder. Add to the wet mixture and stir until just combined.
6. Whisk the egg whites with a pinch of salt until stiff peaks form.
7. Fold the egg whites gently into the batter using a spatula, from bottom to top.
8. Pour the batter into a greased and floured cake pan.
9. Bake at 175°C (static oven) for 40–45 minutes. If the top browns too quickly, cover with aluminum foil.
10. Let the cake cool completely. Turn it upside down to release, keeping the smooth top as the base.
11. Using a serrated knife, slice the cake horizontally in half.
12. Spread a generous layer of Nutella on the cut side of one half.
13. Place the other half on top to sandwich the Nutella.
14. Spread a thin layer of Nutella over the entire cake (top and sides).
15. Decorate the top with the frosted redcurrants, arranging them in a tree shape or as desired.