Dream Cake with Pistachio Cream

Dream Cake with Pistachio Cream

I was invited for coffee on a sunny summer afternoon and was served this unforgettable cake — and I haven’t stopped thinking about it since. It’s light, nutty, creamy and utterly irresistible. Imagine closing your eyes and tasting pure joy… the pistachio cream takes it to a whole new level.

Perfect for summer gatherings, lazy weekend coffees or whenever you need a slice of something magical.

— CAKES — DESSERTS —

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Dream Cake with Pistachio Cream

Ingredients

For the cake layers:

• 5 eggs

• 200 g sugar

• 150 g salted peanuts, finely chopped

• 150 g dates, finely chopped

• 150 g dark chocolate, chopped

• 70 g cornflakes

• ½ tsp salt

• 1½ tsp baking powder

For the filling & topping:

• About 150 g pistachio cream

• 500 ml heavy cream

• Cocoa powder, to dust

Method

1. Preheat oven to 180°C (350°F).

2. Beat eggs and sugar until light and fluffy.

3. Gently fold in peanuts, dates, chocolate, cornflakes, salt, and baking powder with a spatula.

4. Divide the batter between two round cake tins (greased and lined if needed).

5. Bake for 20–30 minutes or until set. Let the layers cool completely.

6. Spread pistachio cream over the bottom layer.

7. Whip the cream and layer half on top of the pistachio, then place the second cake layer on top.

8. Spread the rest of the whipped cream on top and dust with cocoa powder.

Tip: Use high-quality pistachio cream for best flavor — and don’t be surprised if your guests ask for seconds (or thirds)!

— CAKES — DESSERTS —

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