Pre-heat the oven to 180°c and grease and line 3 20cm cake pans.

Place all the cake ingredients in the bowl of a free-standing mixer and mix for 2 minutes until well combined and smooth.

Distribute the batter between the cake pans and place in the oven.

Allow to bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.

Remove from the oven and allow to cool completely.

To make the praline, place the sugar and water in a small saucepan and place over medium heat.

Stir until the sugar has dissolved then stop stirring and wash down the sides of the pot with water and a pastry brush. Allow the caramel to boil until amber in colour.

Place the pistachios on a baking paper-lined tray and pour over the amber caramel.

Allow to set and cool completely then break up and blitz to a rough powder in a food processor.

To assemble the cake, whisk the cream and icing sugar until soft peaks form then fold in the praline.

Top a layer of cake with a third of the cream then place another layer of cake on top.

Repeat and finish the cake with the white chocolate shavings and a sprinkle of glitter.