Dubai Schmubai let’s call this one
Kadayif Crunch Cake!
the viral Dubai Chocolate put pistachio kadayif on the map!
but that doesn’t mean I have to do it exactly the same way!
Gorgeous layers of chocolate cake, pistachio kadayif crunch and pistachio buttercream
ganache icing and double fillings make this one creamy and crunchy all in one bite!
This cake may seem like a huge project but the recipes are really simple
one bowl chocolate cake and three ingredient crunch filling
pistachio buttercream for the double filling and icing and ganache is so simple it practically prepares itself!
Be sure to check out my Dubai Cheesecake too!
Not sponsored by any product or company below
Notes for Success
Baking the cake into 3-7″ cake pans but if you only have 8″ pans just divide the batter evenly between two 8″ pans for a two layer cake instead
Gluten Free Flour works great with my chocolate cake recipe!
Kadayif Crunch Cake
Ingredients
For the Kadayif Crunch
- 2 cups Kadayif
- 2 Tbs Vegan Butter
- 14 ounces Pistachio Butter
Instructions
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First prepare the chocolate cake recipe according to the instructions on that recipe post. Divide the batter into 3-7″ cake pans and bake for approximately 25-20 minutes in a preheated 350℉ oven
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Meanwhile prepare the pistachio kadayif crunch filling by melting the vegan butter in a large saute pan over medium to high heat. Add the shredded kadayif & toss & stir to coat it with the butter while cooking to light golden brown
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Transfer the toasted shredded wheat to a large bowl add the pistachio paste & mix to coat thoroughly, reserve
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Prepare the ganache recipe & reserve at room temperature until needed
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Prepare your favorite buttercream recipe according to the recipe instructions then add the pistachio paste at the last stage of mixing. Food color is optional but I used 1 drop each of yellow & green
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Once all the recipes are prepared & the cake is completely cold, build the cake as shown in the picture
Notes
Storage Kadayif Crunch Cake can stay at room temperature for up to 3 days in cooler climates. For longer storage refrigerate for up to 1 week wrapped loosely to prevent drying. Freeze wrapped well for up to 1 month
