Pistachio Sponge Cake
Mix the eggs with the sugar.
Beat the mixture in a mixer for 15-20 minutes at medium speed.
Add the sifted flour and pistachio flour with a spatula from the bottom to the top to obtain a homogeneous consistency.
Put the mixture into the cake pan ( 24 cm in diameter -9-inch round and 1 ½ inch deep) properly greased and lightly floured.
Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
Do the toothpick test to check cooking, insert it in centers, and has to come out clean.
After the time necessary to allow it to cool and remove it from the mold.
Cut the cake into three layers and soak them with the simple syrup (boil 1 cup of water 1 cup of sugar).
Whip the cream with the powdered sugar and incorporate little by little the Mascarpone cheese, stirring with a spatula from the bottom to the top.
Add and mix the cream with the blueberries, washed, and cut them into half pieces.
Whip the cream with powdered sugar.
Pipe the pastry cream on the bottom soaked layer.
Cover with the second soaked layer and pipe on it the mascarpone cream.
And cover with the last soaked layer and frost with whipped cream over the top and the sides of the cake.
Garnish it at your leisure.