Indulge yourself and your guests with this luscious Pistachio Kadayif Cake!
A layer of vanilla sponge cake filled with rich pistachio cream and a crunchy kadayif-pistachio. Perfect for parties or a special dessert 🙂

Ingredients:

Sponge Cake (26-27 cm springform cake tin):

4 large eggs
200 g sugar
75 g flour
75 g potato flour
1 teaspoon baking powder

Pistachio Kadayif:

100 g Kadayif or phyllo dough, about 1/4 package
2 tablespoon butter
1/2 cup pistachio spread

Pistachio Cream:

200 g pistachio cream
250 g mascarpone
250 ml heavy cream, chilled
3 tablespoons powdered sugar
1 fix cream

Procedure:

Sponge Cake:

Preheat the oven to 170ºC and line the bottom of a springform pan with a diameter of 26-27 cm with baking paper. Separate the yolks from the egg whites. Place the egg whites in a bowl and mix until they form a light foam. While mixing at the highest speed of the mixer, start adding a spoonful of sugar (each next spoon should be added only when the previously added portion is completely dissolved). Add the yolks one by one into the beaten foam. Sift in the dry ingredients through a sieve and turn the mixer into a lower speed and add the dry ingredients into the eggs mass and mix until well combined. Pour into the prepared baking pan and place into the oven. Bake for about 30 minutes or until the toothpick inserted is dry. Allow to cool. Once cool, cut the cake into 3 parts.

Pistachio Kunafa:

Chop the kunafa into 1/2 inch thick pieces, then place in a medium sized bowl. Heat the pan over medium heat. Melt the butter then add the shredded kunafa, fry for 10 minutes stirring every few minutes so that the kunafa toasts evenly, until golden brown. Place the toasted kunafa into a large bowl, add the pistachio spread and stir well to combine.

Pistachio Cream:

Place the pistachio cream, mascarpone, cold cream and powdered sugar (increase the amount if using unsweetened paste) in a mixing bowl. Beat for about 3 minutes until fluffy. At the end, add the fix cream. Divide into three parts.

Assemble:

Place the first layer of the cake into the cake board. Spread half of pistachio kunafa then one part of the pistachio cream. Place the second layer of the cake. Add the left pistachio kunafa and another part of cream. Place the last layer of the cake and cover by the left part of the pistachio cream. Drizzle some pistachio cream on top and swirl with a spoon and some chopped pistachio for decoration 🙂

Enjoy!