Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease 4 x 20cm round cake pans and line with baking paper.
• 2.
  Roast the pistachios on a baking tray for 12-14 minutes until fragrant. Set aside to cool completely, then place in a food processor and whiz into a fine meal.
• 3.
  Sift icing sugar into a large bowl. Add the almond meal, flour and pistachios and whisk to combine. Whisk the egg whites in another large bowl until frothy. Add the dry ingredients, butter and zest to egg whites and stir until combined. Pour into prepared pans and level surface.
• 4.
  Bake for 25 minutes at 200°C/180°C fan-forced before cooling completely on a wire rack in pans, covered with tea towels, at room temperature overnight.
• 5.
  For the ganache, place the chocolate and cream in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring until smooth. Add the butter and vanilla and whisk until smooth. Cover and stand at room temperature overnight until thickened and spreadable.
• 6.
  To assemble, place a cake, flat-side down, on a serving plate. Spread top with one-quarter of the ganache. Dollop over one-quarter of the lemon curd and arrange one quarter of the raspberries on top.
• 7.
  Repeat to make four layers. Sprinkle top and sides with crushed pistachios to decorate.