This Pistachio Dream Cake Recipe is perfect for Diwali. The viral dream cake consists of 5 layers. This version also has 5 layers but includes all the flavours of sweets you crave at Diwali. Save and recreate this show stopping Diwali Dream cake.
With flavours inspired by Ras Malai and Barfi, this cake has a layer of eggless cake, toasted vermicelli with pistachio & tahini, 2 ingredient chocolate mousse, milk chocolate shell and pistachio dusting.
It reminds me of chocolate barfi but more luxe and more textured. It could be called the Chocolate Barfi Cake I guess because the cake base has milk powder and is infused with cardamom and saffron milk and its all topped with pistachio and chocolate.
How to make a dream cake
I got the eggless cake recipe from Sanjana Feasts website and infused it with cardamom and saffron milk.
For the crunchy pistachio layer, I used the viral Dubai chocolate filling.
To balance the sweetness from the pistachio layer I made a semi sweet chocolate mousse.
Finally I topped this with a milk chocolate shell ( like barfi) and dusted it with grated pistachio.
This Diwali cake is perfect for vegetarians. It is rich so you do not need a lot. Due to the textures you can enjoy it on its own.
Alterations to the Dream Cake
Does a dream cake have to be 5 layers
The original dream cake has 5 layers. The viral Dubai dream cake that is served in a tin also has 5 layers hence the reason I went with this. Each layer had a different texture and makes a scrumptious dessert.
You can alter this depending on the flavours and textures you like. You can have thin layers and build it up that way or have less layers too.
Can I make a chocolate cake instead
Yes you can make a chocolate cake base instead of the eggless vanilla cake I have made. Whatever cake you choose, I recommend making a thin cake and feeding it with infused milk. This will keep it soft and bring in extra flavours.
The original dream cake is all chocolate so a chocolate cake would work fine. Want to make this recipe in a hurry? Buy chocolate cake from the shops and crumble it to form your first layer.
Can I made a Vegan Dream Cake
I have not tried to make a vegan version but if you have a vegan sponge recipe and vegan pistachio spread this is doable.
I have not made a mousse with vegan cream but I am sure the Elmea plant based one would work in this recipe.
In terms of the chocolate – you can use any Vegan one or dark one.
Why do you infuse the cake with flavoured milk
The cardamom and saffron milk add Ras Malai flavours which work really well with the rest of this dessert. The milk also keeps the cake soft which is a great texture.
How long will the pistachio dream cake last for
The cake is best stored in the fridge. When you want to serve it, take it out a couple of hours before so it gets soft.
The dream cake will last 3 days in the fridge. I would not keep it longer than that due to the milk and cream elements.
Tips on how to make the 2 ingredient mousse
- Mixing melted chocolate with cold cream will probably result in a lumpy mixture. Ensure both your cream and chocolate are hot/warm
- Do not over whip the remaining cream. Always whip it from cold. If your cream becomes too thick and you have over whipped it, add in some more double cream and mix the mixture. Do this bit but bit until the whipped cream becomes smooth.
- Icing sugar to the whipped cream is optional. I have added it because I used dark chocolate. If using milk or white chocolate I would skip the sugar. Taste the chocolate mixture if in doubt.
- If you are having the mousse on its own, you can do so straight away. For this recipe you need to chill it.
Cake Layer: Eggless Sponge vanilla fed with cardamom and saffron infused milk. I used Sanjana Feasts Eggless Vanilla Cupcake Recipe as a base.
Chocolate Mousse Layer: Whisk double cream then fold in melted chocolate and chill in the fridge
Crunchy Pistachio Layer with toasted Vermicelli mixed in with Pistachio paste and tahini. You can use Kadayif if you want.
Hard Chocolate Shell: Melt 60 grams of chocolate in the microwave. I went with milk chocolate. To this add 1/2 tbsp coconut oil. Mix.
Pistachio dusting and Pistachio decoration: To top the cream cake, decorate the top with around 2 tsps of melted pistachio spread and about 10 grated pistachios.
Here is a link to some of the ingredients (affiliate link).
Pistachio Dream Cake Recipe – Diwali Cake
Ingredients
Cake
- 240 ml milk
- 1 tsp white vinegar
- 1 tbsp vanilla extract
- 170 g self-raising flour
- 150 g caster sugar
- 2 tbsp full-fat milk powder
- 1/4 tsp baking powder
- 1 tbsp cornflour
- 1/8 tsp salt
- 90 ml sunflower oil
For infusing cake
- 50 ml milk
- 1 tsp sugar
- 3 saffron strands
- 3 bashed cardamom pods
Pistachio Vermicelli layer
- 1 tbsp butter
- 100 g vermicelli
- ½ cup pistachio butter
- 50 ml tahini
Chocolate Mousse
- 300 ml double cream divided into 120 ml and 180 ml
- 160 g chocolate I used 60:40, 70% dark and 30% milk
- 2 tbsps icing sugar depending on sweetness and chocolate used.
Chocolate Shell
- 80 g milk chocolate
- ½ tbsp coconut oil
Garnish
- 10 pistachios
- 2 teaspoons pistachio spread
Instructions
Eggless Cake (recipe from Sanjana Feasts)
- Preheat oven at 180 degrees Celsius. Line a baking tray.
- Make some buttermilk by mixing your milk and vinegar together. You can use lemon juice too. Let this sit for 5 minutes then add in your vanilla essence and mix.
- In a large bowl sift in your flour, sugar, milk powder, baking powder, cornflour and salt.
- Now combine the oil and buttermilk mix. Don’t over mix the batter – just need the ingredients to be combined.
- Bake 20-25 minutes until golden brown and cooked. If unsure put a skewer through and it should come out clean.
- Whilst baking, make your infused milk. In a pan combine the milk, sugar, cardamom and saffron and let this simmer for 15 minutes. Take it off the heat and let this cool. Sieve the milk.
- Once your cake is baked, take it out the oven and let it sit for 10 minutes. Use a wooden skewer or equivalent to make holes in the cake.
- Using a teaspoon or pipette, squeeze the infused milk onto the cake and let it cool.
Pistachio & Vermicelli Layer
- Melt the butter in a pan then add in the crushed vermicelli. Toast on low to medium heat for about 10 minutes until golden
- Let this cool then combine it with the pistachio butter and tahini to form your crunchy filling.
- Add this layer on top of your infused cake and place in the fridge while you prepare your chocolate mousse.
Chocolate Mousse
- Heat 120ml of cream in a microwave for a minute. It will be hot and steamy. Give it a mix so it doesn’t form a layer on top. Let this cool for a minute.
- Melt all the chocolate in the microwave or on a bain-Marie. If using the microwave, go with intervals of 30 seconds and stir every time. This is to ensure it does not burn. The chocolate should be smooth.
- Let this cool for a couple of minutes then add this to the hot cream. Keep mixing until it forms a silky chocolaty mixture.
- Set this mixture to cool for at least 10 minutes.
- Whip the remaining cold cream with sieved icing sugar. Whip to medium peaks. If you end up whipping the cream a bit more that is fine. Just make sure it does not split. Ensure the chocolate mixture from before is cool and not hot. Gently fold in the chocolate mixture using a spatula. *See notes above on tips*
- Spread the mousse onto the pistachio layer then chill the cake.
Chocolate Shell
- This layer is the chocolate barfi topping. Melt your chocolate and then add in your coconut oil. Ensure the coconut oil is fully combined.
- Pour this onto the chocolate mousse layer and chill the cake again
Garnish – top layer
- Once the chocolate shell has hardened a bit ( 30 minutes to 1 hour), decorate the top of your dream cake.
- Melt the pistachio butter so can pipe it ( about 1 minute should be fine) Make lines across the top layer and then use a toothpick and drag the pistachio spread on the opposite side creating a pattern. Sprinkle some ground pistachios on top.
- Chill the cake to let it set. Take out of fridge an hour before serving so it gets to room temperature.
Notes
Want another Diwali recipe. How about these Ras Malai & Barfi Macarons.
