Delicious Mug Cake with Berries and Pistachios

Begin by preheating your oven to *160-170°C (320-338°F)*. In a mixing bowl, use a hand mixer to beat *2 large eggs* with *2.5 tablespoons of sugar* until the mixture is thick and pale.

Add *1 tablespoon of softened pistachio paste* and mix until well combined. Gently fold in *3 tablespoons of all-purpose flour* along with *0.25 teaspoon of baking powder*. Combine until just mixed, being careful not to overmix.

If desired, add a drop of green food coloring for a vibrant hue. Pour the batter into a *round cake pan (3 or 4 inches)*, and bake for about *20-30 minutes*, depending on your oven. Once done, let it cool completely, then cut it horizontally to create two layers.

In a bowl, combine *3.5 ounces of berry puree* (you can use any kind of berries), *1-3 tablespoons of sugar* depending on how tart your berries are, and *0.5 teaspoon of cornstarch*. Mix until smooth.

Transfer the mixture to a saucepan and heat it over medium heat. Bring it to a gentle boil while stirring continuously for about 1 minute. Once thickened, remove from heat and stir in *a splash of vanilla extract*. Pour the sauce into a piping bag and let it cool.

For the cream, whip together *5 ounces of cream cheese* and *3 tablespoons of powdered sugar* in a bowl until smooth. Gradually add *2 ounces of heavy cream* while continuing to mix.

Once well combined, stir in *1 tablespoon of pistachio paste* to incorporate the flavors. Your cream is now ready to use!

Now that all components are prepared, it's time to assemble your mug cake. Place one layer of biscuit on the bottom, spread a generous amount of cream on top, followed by a drizzle of berry sauce.

Add the second layer of biscuit and repeat the process. Finish off with more cream and berry sauce on top. This cake not only looks stunning but is also perfect for celebrations!