1. For sponge cake eggs, butter and sugar beat with a mixer incandescent, weight should increase a little. Wheat sift flour with baking powder. Add the pistachio flour. Add to egg-oil mixture. Knead the dough, not too thick.

2. Put the dough on a baking sheet, layer of about 2-2,5 cm and send in the oven to bake at 180C for about 15-20 minutes. Then remove, cool, cut along the diameter of the mold trimming of the biscuit crumble into crumbs. It is very simple to do even by hand, as the cake turns out very light and fluffy.

3. For sage mousse, milk bring to boil, remove from heat. Sage leaves mash with your hands and put into the milk. Wait until the milk is completely cool, strain. The milk is then again heated. Dissolve the sugar and gelatin, add the mascarpone, mix well. Add the juice of spinach, I added for color, but not necessarily. Whip the cream in a magnificent mass, to enter in the milk-curd. Sponge cake put into a form, covered with cling film, top, pour sage mousse, put into the refrigerator.

4. For orange jelly, gelatin to dissolve in water, add to the oranges. Add brown sugar, mix well. Allow to cool to room temperature and pour on top of mousse, again put into the refrigerator. For orange mousse, dissolve the gelatin in the orange Frosch. Cream vzbit in a lush cream. Add sugar to the orange puree, the gelatin, add the cream cheese and whip. Cream vzbit in a lush cream. Then pour in the mousse.

5. Remove the form from the fridge, with orange jelly to pour half of the mousse and remove the form in the refrigerator.

6. For apricot jelly, dissolve gelatin in syrup. Allow to cool to room temperature and pour on top of mousse, again put into the refrigerator. When the jelly solidifies, spread on top of second half of the orange mousse. The top is sprinkled with biscuit crumbs. To remove the cake in the fridge for a few hours.

Then carefully remove the form and cut the cake.

Bon appetit!