Syrupy Muhallebi-Filled Kadayıf Dessert
Ingredients
Cake
- 3 large eggs (or 4 if small)
- 1 cup granulated sugar
- 1/2 cup water
- 1.5 cups flour
- 1 teaspoon baking powder
- 1 vanilla
Syrup
- 3 cups water
- 3 cups sugar
Cream
- 2.5 cups milk
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 vanilla
Preparation
Beat eggs and sugar until the color lightens
Add lukewarm water and mix
Sift in dry ingredients and combine
Bake in a pan at 170°C for 30 minutes
Meanwhile, caramelize 3 cups of sugar in a pan over low heat until golden brown
Carefully add water to the caramelized sugar
Bring the syrup to a boil, simmer for 4-5 minutes, then turn off heat and let it cool
For the cream, combine all ingredients except vanilla in a pot and bring to a boil
Add vanilla and turn off heat
Once the cake is cool, cut it in half
Pour half of the lukewarm syrup over the first cake layer
Spread the cooled cream over the syrup-soaked cake
Place the second cake layer on top and pour the remaining syrup
Let it rest for at least one night
Decorate and serve as desired
Notes
Use a pan that is not too large to avoid a thin cake; a 26 cm springform pan or a small rectangular baking dish works well
Syrup should be lukewarm, while the cake and cream should be completely cold before assembling
Adjust syrup amount to avoid excess pooling on top
