Berry Pistachio Cake
For the cake: Preheat the oven to 180°C (approximately 350°F). Grease the tart tin and dust with flour.
Separate the eggs in 2 bowls. Beat the yolks with half the sugar and the lemon zest until light and fluffy. Beat the egg whites until stiff and glossy, while adding the remaining sugar 1 spoonful at a time. Gently fold the egg whites into the egg yolk mixture.
In another bowl, stir the flour with the cornstarch. Gently fold into the egg mixture. Pour the batter into the tart tin, smooth top and bake until an inserted toothpick comes out clean, about 35 minutes. Remove from oven and allow to cool briefly. Remove from tart tin and cool completely on a wire rack.
For the buttercream: In a bowl, beat the butter ith the icing sugar until light and fluffy. Fold in the vanilla pudding.
For the topping: Rinse and trim the strawberries, and halve or quarter depending on size. Spread the buttercream over the cake. Place the blueberries over 1/3 of the cake. Place the strawberries on the remaining cake with the points facing upward. Heat the fruit juice and cake glaze in a saucepan on the stove. Pour over the fruit and allow to cool. Serve sprinkled with pistachios.