300 grams of Sugar
1 teaspoon of Lemon peel
125 milliliters of Whole milk
125 milliliters of Whole buttermilk
2 teaspoons of Natural vanilla extract
250 grams of Mascarpone, room temperature
150 grams of White chocolate, melted and cooled
2 teaspoons of Rose water
50 grams of Pistachio nuts, chopped
200 grams of Strawberries, sliced

Pre-heat your oven to 350F and line 2 round cake pans with parchment paper.

Mix the flour, cornstarch, salt, baking powder, cardamom powder and ground pistachio in a bowl.

Mix the butter with 230 g sugar in a bowl for 5-7 minutes until creamy and pale. Add the lemon zest and egg yolks, one by one.

Mix the milk with buttermilk, 1 teaspoon vanilla and 1 teaspoon rose water in a bowl.

Incorporate the flour into the butter and egg yolks mixture, alternating it with the milk mixture. Always start and end with flour.

Mix just until combined, not more.

Whip the egg whites until fluffy then add the remaining 70 g sugar and whip for 4-5 minutes until stiff and glossy. Fold this meringue into the batter.

Evenly pour the batter in the two prepared cake pans and bake for 30-40 minutes until a toothpick inserted in the center of the cakes comes out clean.

Allow the cakes to cool in the pan then cut them in half lengthwise, thus obtaining 4 layers of sponge.

For the frosting, mix mascarpone, the remaining vanilla extract, the remaining rose water and melted chocolate in a bowl. Fold in the whipped cream.

Layer the cakes following this pattern: pistachio cake sponge - mascarpone rose water sponge - chopped pistachio - strawberry slices. Repeat with the remaining sponges and ingredients.

Top the cake with frosting and decorate with pistachio, strawberries and crystallised rose petals.