Put eggs, sugar and vanilla in a large bowl and whisk them for at least 10 minutes or until a light and fluffy mixture will result.
Add the flour and baking powder and mix with a spatula trying not to disassemble the mixture, then add cream of pistachios and a couple of drops of dye and continue to mix until obtaining a homogeneous color.
Pour the mixture into the mold lined with parchment paper and bake for about 30 minutes in a preheated oven at 180 ° C.
Remove from the oven and let cool, then remove from the mold and let it cool completely.
Meanwhile, prepare the cream: whisk the ricotta with the sugar, then let it rest in the fridge covered with foil for 1 hour.
Take back the cream and pass it through the sieve twice, then add the pistachio cream and mix well.
Finally add the chocolate drops and stir.
Prepare the sauce by simply making tea and sugaring it, melting the sugar well.
Take back the now cold cake and cut it into 2 discs of the same thickness.
Place the first disc on a serving dish, sprinkle with some of the sweetened tea, then stuff with about 3/4 of the cream.
Cover with the second disk and wet this too.
Use the remaining stuffing to cover the cake with a thin layer and let the cake rest in the fridge for 1 hour.
Finally proceed with the decoration, with tufts of whipped cream and chocolate chips.
Your pistachio cake is ready: take it home and amaze your guests!
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