Chop 120g unsalted pistachios.

Set aside 20g of the chopped pistachios for decorating the cake later.

In a large bowl, mix 260g flour, 1 tbsp baking powder, 1 pinch of salt, and the remaining chopped pistachios (about 100g).

In a separate large bowl, blend 3 eggs, 100 ml milk, 120g sour cream, 1 tbsp bourbon vanilla extract, 230g unsalted butter (at room temperature), and 80g honey using a mixer until you achieve a smooth mixture.

Gradually add the dry ingredients to the wet ingredients, stirring continuously until a smooth, creamy batter forms.

Divide the batter into two equal portions.

Preheat your oven to 160°C (320°F).

Bake each portion in a preheated oven for 30–35 min. If baking one layer at a time, the total baking time will be 60-70 min.

Check for doneness by inserting a toothpick into the center of each layer. If it comes out clean, the layer is ready.

Allow the sponge layers to cool completely before assembling the cake.

In a bowl, whip 250 ml cream until it forms stiff peaks.

In another bowl, mix 400g mascarpone with 3 tablespoons powdered sugar.

Gently fold the whipped cream into the mascarpone mixture using a spatula until well combined.

Once the sponge layers are completely cool, assemble the cake.

Place one sponge layer on a serving plate.

Moisten the sponge layer with a splash of milk.

Spread a layer of the mascarpone cream over the sponge layer.

Arrange 50g strawberries (sliced), 50g blueberries, 50g raspberries, and 50g blackberries over the cream.

Place the second sponge layer on top of the fruit layer.

Moisten the second sponge layer with a splash of milk.

Cover the top and sides of the cake with the remaining mascarpone cream.

Decorate the top of the cake with the reserved chopped pistachios (20g) and additional fresh forest fruits as desired.

Chill the cake in the refrigerator for at least 1 hour before serving to allow the cream to set.