Beat the eggs and icing sugar with the whisk of the hand mixer until thick and creamy. Slowly add the oil and egg liqueur and mix together. Mix flour, starch and baking powder, sieve over it and mix in until a smooth dough is formed.
Grease a springform pan (24 cm Ø), sprinkle with breadcrumbs and fill in the dough, smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/2 hours.
Remove from the mould and allow to cool well. Drain the fruit in a sieve. Whip 500 g cream with cream firmer and vanilla sugar until very stiff. Hollow out half of the cake base with a pointed knife, leaving a rim of about 1 cm wide.
Crumble the dough finely and fold it into the cream with the fruit (some are kept for decoration). Pour the mixture into the hollowed-out base, forming a dome, smooth it down.
Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Spray spirally around the edge of the dome. Decorate the cake with the remaining fruit and chopped pistachios. Makes 12 pieces.