Pistachio and Raspberry cake with mascarpone cheese

Ingredients 

150g of of butter 
5 medium eggs 
260g of Sugar 
260g of flour 
3/4 tsp baking powder 
Pistachio paste 150g
200g of mascarpone cheese
200g of cream cheese (Philadelphia ) 
200g of raspberries 
100g of  icing sugar 

Recipe 

Beat the eggs with the sugar until the mixture become white  and volume is doubled .Add the flour and the baking powder the pistachio paste and melted butter. Mix well and spread on a large plate  covered with parchment paper. the dougt should be  5 or 6mm hight . bake at 180 ° for 8 to 10 minutes.  verify that is cooked using a  toothpick if  it comes out dry, remove the cake from the oven and let cool completely.

Beat the cream cheese and mascarpone with the icing sugar. Add half of the Raspberry . This will give a pretty pink color your mix and make a slight hint of acidity.

Dressing the cake: Once completely cold cut the cake  into 4 equal parts (or three, depending on whether you want a cake rather large or rather hight). put the different layers of the cake and place t the cake Rasberry filling between them. Then cover the entire cake with the remaining cream. Garnish with fresh raspberries and refrigerate for 6 hours (better if  overnight so the cake become moist with the  cream)