Ingredients for the base:

• 3 eggs
• 150 grams of sugar
• Pinch of salt
• 170 ml of oil
• 200 grams of flour
• 7 grams of baking powder
• 7 grams of soda powder
• 180 ml of orange juice or milk
• Vanilla extract
• 60 grams of cocoa powder

Syrup for moistening the cake:

• 2/3 cup of boiling water
• 1/3 cup of sugar
• 1 1/2 spoons of liqueur

Pistachio cream:

• 200 gr of mascarpone
• Vanilla extract
• 300 ml cream
• 60 gr powdered sugar
• 3 tablespoons pistachio spread
• 3 tablespoons  pistachio instant pudding

For chocolate ganache:

• 200 cream
• 200 white chocolate
• For the garnish:
• Maltesers 
• Salted and crushed pistachios.

Instructions:

1. Heat the oven to 180°C and grease a large baking pan since a substantial amount of cake batter will be available.
2. Beat eggs with salt and sugar until a stable foam forms. Slowly add the oil while whisking.
3. Add flour and baking powder to the mixture, alternately with the orange juice.
4. Pour into a pan and flatten it gently.
5. Bake until a toothpick inserted into the cake comes out dry with moist crumbs. Cool well.
6. Once chilled, use a cake cutter to create 3 layers (you can also use cake crumbs for the middle layer).
7. To make the cream: Whip the mascarpone and vanilla to soften the cheese.
8. Then, you can add the rest of the cream ingredients and mix well until a cream is formed.
9. To make the ganache:
10. Heat the cream until it boils, and pour over the white chocolate broken into cubes.
11. Mix well, leave to cool. After it has cooled well, whip it with the whipping balloon in the mixer.
12. For final assembly:
13. Cake layer – moisten with syrup, apply chocolate ganache, apply cream, repeat the operation 3 times (-:
14. Garnish with Maltesers and salted pistachios.