For the sponge cake

In a stand mixer bowl, add the eggs, pinch of salt, and granulated sugar. Whisk until the mixture is pale and has doubled in volume.

Gently add the flour and baking powder, then mix as you would for chocolate mousse.

Pour the batter into a pan lined with parchment paper. Bake at 350°F (180°C) for 10-20 minutes. Once baked, let it cool to room temperature.

For the mousses

Combine the heavy cream and agar-agar, then heat together.

Add the pistachio paste, then whip the mixture with a mixer until stiff peaks form, like whipped cream. Refrigerate to set.

For the raspberry mousse, follow the same steps as the pistachio mousse, but blend the raspberries first.

For assembly

Cut the sponge cake in half and spread the mousses inside.

Cover with the top half of the sponge cake.

For decoration

Dust your work surface with a little powdered sugar, then use a rolling pin to roll out the fondant to at least 1/4 inch (5 mm) thick.

Repeat with the red, white, and green fondant.

First, place the white fondant over the cake. Then add a piece of green fondant on one side and a piece of red fondant on the other to create the Italian flag effect.

Trim the edges and refrigerate the cake for about 4 hours.

Enjoy your cake!