Preheat the oven to 355°F (180°C).

Start by greasing a 14.5 x 18” (37 x 46 cm) baking pan and lining it with parchment paper, ensuring it adheres well to the pan.

In a stand mixer bowl with a whisk attachment, beat the eggs with a pinch of salt on medium speed for about a minute, gradually adding sugar, and continue for a few more minutes until you get a very stiff and bright foam. Gently fold in the flour and baking powder with a spatula until the flour is fully incorporated into the mixture, then transfer the batter to the pan and level it with a spatula.

Bake for about 12 minutes or until slightly golden and the sponge cake is soft (do not overbake to prevent drying out), then remove from the oven and let it cool. After cooling, gently remove the cake from the parchment paper and cut it in half.

Whisk cream, milk, powdered sugar, and vanilla pudding on medium speed until you get a soft foam. Add the pistachio powder and fold manually until you get a uniform foam. Place a layer of cake in a suitable dish and spread the cream over it, then place another layer of cake on top. Freeze for about two hours. Remove from the freezer and cut into equal pieces, then return to the freezer.

Melt the white chocolate and oil together. Add pistachio powder and chopped pistachios, and mix well. Dip each cake piece into the coating and place on a baking sheet lined with parchment paper, keep the cakes in the freezer until serving.