Whisk egg yolks with 60g caster sugar in a large bowl until thick.
Bring milk, cream, and remaining caster sugar to a boil in a pan.
Pour hot milk mixture into yolks while stirring well.
Cook mixture over low heat until it coats the back of a spoon.
Chill mixture for one hour then churn with peanuts in an ice cream maker.
Preheat oven to 190°C and grease a 23cm cake tin.
Whisk butter and 200g caster sugar until light and fluffy.
Beat eggs into the butter mixture one at a time.
Mix in strong coffee, ground cardamom, and fold in flour.
Bake cake for 20-25 minutes until golden-brown and allow to cool.
Whisk double cream for filling until soft peaks form.
Fold in icing sugar, ground cardamom, and chopped pistachios until firm.
Mix 110g icing sugar with warm coffee to create a smooth icing.
Slice cake horizontally, fill with pistachio cream, and drizzle with icing.
Process toffee popcorn in a food processor to a fine powder.
Serve cake slices with popcorn dust, ice cream, and mint.