PISTACHIO CAKE WITH RASPBERRIES

Ingredients

• 6 eggs (6 pcs)
• 160 grams (5.65 ounces) sugar
• 130 grams (4.60 ounces) flour
• 50 grams (1.75 ounces) butter
• 50 grams (1.75 ounces) white chocolate
• 1 tablespoon starch
• 50 grams (1.75 ounces) pistachio paste
• 10 grams (0.35 ounces) baking powder
• pinch of salt
• 20 grams (0.70 ounces) gelatin
• 400 grams (14.10 ounces) frozen raspberries
• 40 grams (1.40 ounces) sugar
• 120 grams (4.20 ounces) water
• 1 kilogram (2.20 pounds) cold cream cheese
• 440 grams (15.50 ounces) very soft butter at room temperature
• 210 grams (7.40 ounces) powdered sugar
• 6 tablespoons pistachio paste (approximately 90 grams or 3 ounces)