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.
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Dream Cake with Pistachio Cream
Ingredients
For the cake layers:
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5 eggs
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200 g sugar
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150 g salted peanuts, finely chopped
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150 g dates, finely chopped
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150 g dark chocolate, chopped
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70 g cornflakes
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½ tsp salt
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1½ tsp baking powder
For the filling & topping:
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About 150 g pistachio cream
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500 ml heavy cream
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Cocoa powder, to dust
Method
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Preheat oven to 180°C (350°F).
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Beat eggs and sugar until light and fluffy.
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Gently fold in peanuts, dates, chocolate, cornflakes, salt, and baking powder with a spatula.
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Divide the batter between two round cake tins (greased and lined if needed).
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Bake for 20–30 minutes or until set. Let the layers cool completely.
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Spread pistachio cream over the bottom layer.
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Whip the cream and layer half on top of the pistachio, then place the second cake layer on top.
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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)!
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