Steps
1. Preheat oven to 180°C (350°F). Grease and line a small round cake pan.
2. Beat eggs with sugar until light and fluffy.
3. Sift flour and baking powder, fold gently into the egg mixture.
4. Pour batter into the pan and bake for 15-18 minutes until golden and a skewer comes out clean.
5. Let the sponge cool completely on a wire rack.
6. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Slice the sponge horizontally to create two layers.
8. Spread half of the whipped cream on the bottom layer, add a few sliced strawberries and kiwi on top, then cover with the second sponge layer.
9. Spread the remaining cream on top and smooth the sides.
10. Arrange the remaining strawberries, kiwi slices, and mixed berries decoratively on the cream.
11. Sprinkle crushed pistachios around the top edges.
12. Use edible gel or melted white chocolate to carefully write 'Happy Mother's Day' on the cake surface.
13. Dust lightly with powdered sugar for a finishing touch.
14. Refrigerate for at least 1 hour before serving.