Pistachio cake with strawberry

Ingredients

• 85 grams (3.0 ounces) egg whites
• 60 grams (2.1 ounces) cane sugar
• 20 grams (0.7 ounces) flour
• 35 grams (1.25 ounces) almond flour
• 35 grams (1.25 ounces) pistachio flour
• 35 grams (1.25 ounces) powdered cane sugar
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 25 grams (0.9 ounces) raw pistachios
• 85 grams (3.0 ounces) egg yolks
• 70 grams (2.45 ounces) sugar
• 40 grams (1.4 ounces) pistachio paste (100%)
• 30 grams (1.05 ounces) raw pistachios
• 250 grams (8.8 ounces) cream (33-35%)
• 8 grams (0.3 ounces) gelatin
• 175 grams (6.15 ounces) strawberry puree
• 45 grams (1.6 ounces) strawberries
• 55 grams (1.95 ounces) cane sugar
• 8 grams (0.3 ounces) pectin NH
• 3 grams (0.1 ounces) lemon acid
• 300 grams (10.6 ounces) cream cheese
• 50 grams (1.75 ounces) mascarpone
• 85 grams (3.0 ounces) powdered sugar
• 85 grams (3.0 ounces) cream (33-35%)
• 125 grams (4.4 ounces) milk
• 4 springs fresh mint
• zest from 2 limes
• 9 grams (0.3 ounces) powdered gelatin
• 50 grams (1.75 ounces) water (for the gelatin)