80 minutes
preparation
75 minutes
baking
60 minutes
resting time
You will need
Knife, brush, 2 springform pans (15 cm diameter), food processor, hand mixer, kettle, 2 bowls
Ingredients for the dubai cake
For 12 servings, 1 serving = 180 g (12 g of sugar)
For the cake base
150 g dates
150 ml hot water
300 g wheat flour, type 405
45 g unsweetened cocoa powder
20 g baking powder
30 g sugar
450 ml sparkling water
120 ml sunflower oil
For the crunch filling
1 tbsp canola oil
50 g kataifi (angel hair pastry)
4 tbsp pistachio paste
1 tbsp tahini
1 tbsp agave syrup
10 g pistachios, chopped
For the cream
450 g plain vegan cream cheese, without flavor
150 g plain vegan butter, without flavor
60 g sugar
60 g pistachio paste
50 g dark chocolate shavings
For decoration
1 tsp pistachio paste, 1 tbsp kataifi (angel hair pastry), pistachios in shell
If this recipe is not sweet enough for you, feel free to add more sugar. Just remember to track the amount.
Add more sugar in the filling if needed, as otherwise the consistency of the cake layers may change.
Preparation
Step 1:
Soak 150 g of dates in 150 ml of hot water and puree into a paste in a food processor after about 10 minutes.
Step 2:
Preheat the oven to 170 degrees convection.
In a large bowl, whisk together 300 g of wheat flour, 45 g of unsweetended cocoa powder, 20 g of baking powder, and 30 g of sugar.
Step 3:
Then add 150 g of date paste, 450 ml of sparkling water, and 120 ml of canola oil to the bowl and mix everything briefly with a hand mixer with beaters until no lumps remain.
Step 4:
Bake each cake layer (about 400 g each) individually in a 15 cm springform pan lined with baking paper for 25 minutes. If not all layers can be baked at the same time, keep the batter covered in the refrigerator until it goes into the oven.
Step 5:
For the crunchy filling, heat 1 tbsp of canola oil in a pan and toast 50 g of kataifi (angel hair pastry) until golden brown.
Step 6:
Turn off the heat and stir in 4 tbsp of pistachio butter, 1 tbsp of tahini, 1 tbsp of agave syrup, and 10 g of chopped pistachios evenly using a spatula.
Step 7:
In a second bowl, whip 450 g of vegan cream cheese, 150 g of vegan butter, 60 g of sugar, and 60 g of pistachio butter with a hand mixer using the whisk attachment.
Step 8:
After the cake layers have cooled, remove them from the baking paper and place the first layer on a flat plate. Spread 1/3 of the cream cheese mixture over it. The cream should be slightly higher at the edge, forming a ring.
Step 9:
In the hollow in the center of the cream, spread half of the angel hair filling and sprinkle 1 tbsp of dark chocolate shavings on top.
Step 10:
Place the second cake layer on top of the first and spread another 1/3 of the cream over it, forming a ring, and add the angel hair filling and chocolate sprinkles into the center.
Step 11:
Place the final cake layer on top and coat the cake with the remaining cream cheese mixture.
Step 12:
Sprinkle a ring of the remaining chocolate sprinkles on top of the cake. Optionally, decorate the center with 1 tbsp of angel hair, 1 tsp of pistachio butter, and 3–4 pistachios in the shell.
The Dubai cake can be stored in the refrigerator for up to 4 days.
Another delicious treat inspired by this luxurious chocolate trend is our Dubai chocolate. You can find the recipe here.