Pistachio Cloud Cake

Method

1. Whip eggs and sugar together until fluffy.
2. Mix the flours (pistachio flour and all-purpose flour) together.
3. Add the dry mixture to the egg mixture and fold gently without deflating.
4. Add melted butter in the same way and fold gently.
5. Pour the batter into a baking mold and bake until golden.
6. Once baked, let cool, then cut the biscuit in half horizontally to create two layers.
7. Prepare the cream: soften gelatin in cold water, then dissolve it in warm cream.
8. Add Greek yogurt and pistachio paste to the cream mixture and mix well.
9. Add the remaining whipped cream and fold gently until uniform.
10. When the cream is well chilled, whip it to a chantilly consistency.
11. Assemble the cake: place one layer of pistachio biscuit, spread a layer of pistachio chantilly, then top with the second biscuit layer.
12. Dust the top with powdered sugar before serving.