3 tier Naked Cake

Buttercream:
1. Whisk the yolks until they are fluffy.
2. Meanwhile, heat water and sugar until boiling. When they have boiled, add the egg yolk mixtures in a fine thread and stir to prevent rapid crystallisation and lumps from forming.
3. When everything has been mixed together, continue whisking until the mixture cools and then add butter at room temperature in cubes.
4. SKeep whisking until you have a smooth creamy texture.
5. Store in the fridge.

Sponge cake base:
1. Preheat oven to 180ºC.
2. Mix sugar with the eggs in a blender until it has tripled in volume.
3. TSift the flour and gradually fold it into the sugar and egg mixture with a spatula.
4. You can flavour the mix with a teaspoon of vanilla essence.
5. Divide the batter into moulds, filling them up ¾ of the way, and place them on a baking tray.
6. Bake the small moulds for 20 minutes and medium and large moulds for 35 minutes.
7. Let the sponge cake bases cool in their moulds. Once they are cool cut off the excess parts using the flat base of the upper part of the mould. Take the sponge cake bases out of their moulds.

Syrup:
1. In a saucepan mix the water and sugar, heat until the sugar has dissolved and the liquid is transparent.
2. When it reduces in heat, add the brandy and flavour. Stir well.
3. Let it cool and store it in a cool place, tightly sealed.

Assembling the cake and decoration:
1. Cut each sponge cake base in half horizontally.
2. Place the first big disk on top of the base and, using a brush, glaze it with the syrup.
3. Cover with jam (optional).
4. Cover with buttercream.
5. Cut the strawberries and raspberries in half and use the buttercream to stick them on the sides.
6. CPlace the second disc on top, glazing it first with syrup on the side that will come into contact with the filling.
7. Repeat with the medium and small sponge cake bases and assemble your three layered cake.
8. Finish decorating with strawberries, raspberries and pistachios. Finally sprinkle with icing sugar (optional).