Bake individual chocolate and vanilla sponges. Alternate stacking them with a light cream or ganache in between. The sliced piece reveals clean layers that visually pop.
Roast almonds, pistachios, or cashews lightly before using as garnish. It provides additional depth and prevents the garnish from becoming soft with time.
Garnish cake layers with simple sugar syrup, add a splash of rose water or cardamom if preferred. It makes the cake moist and does not let dryness creep in.
To differentiate both the dark and light cake layers. It also makes the dry fruit garnish show more vividly on the top.
Do not heap dry fruits in the middle; sprinkle them in a circular area close to the rim or diagonally across. It is a neater and more professional finish.