For the buttercream, mix the pudding powder with 40 g sugar and 5 tbsp milk until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again and simmer for about 1 minute. Pour into a bowl and place foil directly on the surface.
Let it cool down at room temperature.
For the raspberry Luxemburgerli, grind almonds and 150 g icing sugar very finely in the universal chopper, then pass through a sieve. Finely grind the remaining coarser ingredients once again and add to the fine almond sugar.
Beat 72 g egg whites and 1 pinch of salt with the whisks of the mixer until stiff, adding 20 g sugar. Once the mixture is whipped stiff, carefully fold in the red food colouring until the mixture is bright pink.
Continue beating for about 1 minute. Carefully fold the almond sugar into the beaten egg white in 3 portions.
Pour the mixture into a piping bag with a medium-sized punched spout. Spray approx. 40 evenly sized flat spots onto two baking trays lined with baking paper. Leave to rest for 15-20 minutes at room temperature.
Then preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Bake the raspberry Luxembourg burger in the oven for 15-20 minutes. Let them cool down.
For the pistachio Luxemburgurgerli, grind the pistachios and 150 g icing sugar as well as the almond sugar very finely. Beat 72 g egg whites and 1 pinch of salt until stiff, while pouring in 20 g sugar. As soon as the mixture is stiff, carefully fold in the green colour until the mixture is a bright green.
Continue beating for about 1 minute. Add 3 portions of pistachio sugar to the beaten egg white. Process the pistachio mixture in the same way as the raspberry mixture.
Whisk the butter with the whisks of the mixer for 8-10 minutes until white and creamy. Stir the pudding until smooth and gradually stir into the butter. Halve the buttercream. Stir under one half vanilla flavouring.
Stir the fruit spread until smooth and carefully fold into the other half of the cream. Pour the creams into one piping bag each. Spray raspberry cream onto half of the pink spots, place the remaining pink spots on top.
Fill the pistachio Luxembourg burgerli with vanilla cream as well. Refrigerate all for about 1 hour.