Stunning Mug Cake Inspired by Dubai

Start by whisking together the egg, sugar, and salt in a mixing bowl until the mixture becomes light and fluffy.

Next, add the pistachio paste, melted butter, and kefir, then mix well.

Gradually incorporate the sifted all-purpose flour, pistachio flour, baking powder, and baking soda. Stir until fully combined.

Distribute this batter into a small baking dish (approximately 11 cm) and bake it at 170 degrees Celsius (340 degrees Fahrenheit) for about 30 minutes or until a toothpick comes out clean.

Once baked, allow it to cool at room temperature, then remove from the mold, wrap in plastic wrap, and refrigerate for 10 hours.

In a skillet, toast the kataifi dough in the butter until it turns golden brown and becomes crispy, stirring constantly with a silicone spatula.

Set the toasted kataifi aside to cool slightly, then add the pistachio paste, melted chocolate, rose water, cinnamon, and a pinch of salt. Mix everything until thoroughly combined.

In a mixer bowl, combine the cream cheese, heavy cream, and powdered sugar.

Mix on medium speed for about a minute until smooth and creamy, ensuring there are no lumps. Remember, both the cream and cheese should be cold for the best results.

Once your biscuit base is ready, slice it into two layers and generously spread the filling between them. Use the remaining filling to top the cake.

Finally, frost the top and sides of your cake with the cream cheese mixture, smoothing it out for a beautiful finish.