| Category |
Cuisine |
Servings |
Prep Time |
Chill Time |
| Elagant Dessert |
Middle Eastern |
8-10 |
30 minutes |
2-3 hours |
This sophisticated cake pairs crispy toasted kataifi and silky pistachio cream between rich chocolate sponge and ganache layers, crowned with a creamy white chocolate topping. A luxurious fusion of texture, tradition, and elegance.
Chef’s Tip: Toast the kataifi lightly for extra depth and crunch.
Ingredients
Directions
- Place the chocolate sponge cake layer into a square mold or tray. Set aside as the base.
- In a bowl, toast shredded kataifi in melted butter until golden. Let cool slightly.
- Mix kataifi with pistachio cream, crushed pistachios, and condensed milk. Spread evenly over the cake base and press gently.
- Melt white chocolate in a heatproof bowl. In a separate bowl, whip 1/2 cup heavy cream to soft peaks.
- Fold whipped cream into the melted white chocolate. If using, dissolve gelatin and mix in for firmness. Spread over the kataifi layer.
- Heat 3/4 cup heavy cream until hot. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth.
- Pour ganache over the white layer and smooth the top.
- Chill the assembled cake in the refrigerator for 2–3 hours, or until fully set.
- Before serving, garnish with toasted kataifi strands and chopped pistachios.
- Slice into elegant squares and serve chilled.
