Multi-flavored marbled cake

Beat the softened butter with a pinch of salt and the sugar on medium-high speed until light and fluffy.

Add the room-temperature eggs gradually, beating on high speed; if the mixture separates, warm it with a torch to bring it back.

Incorporate the sifted flour and baking powder.

Mix the pistachio paste with milk, the chocolate powder with cream and milk, and the raspberry puree with cream.

Mix each flavouring with a portion of the cake batter.

Pipe layers into the greased mold: vanilla, raspberry, pistachio, chocolate, repeating until done; swirl with three figure-eight motions.

Bake for an hour.