Turkish Muhallebi Pudding Cake
Ingredients
Cake
- 3 eggs
- 1 cup sugar
- 1/2 cup milk
- 1 cup flour
- 2 tablespoons cocoa
- 1 packet baking powder
Pudding
- 4 tablespoons flour (80 g)
- 2 tablespoons heaping butter (80 g)
- 4 cups milk (800 ml)
- 1/2 cup sugar (100 g)
- 1 packet vanilla
Topping
- 2 tablespoons cocoa
Preparation
For the cake, place eggs and sugar in a bowl and beat with a mixer for at least 5 minutes until well risen and sugar dissolved.
Then add the milk.
Finally, sift in the dry ingredients flour, cocoa, and baking powder, and stir gently until well combined.
Pour the mixture into a greased mold and bake in a preheated oven at 180 degrees Celsius without fan for 30 minutes. Let it rest after removing from the oven.
For the pudding, melt the butter and add flour, then roast on low-medium heat for 8-10 minutes slowly.
Add the room temperature milk and stir immediately with a whisk to avoid lumps. When homogeneous, add sugar and continue cooking on medium-low heat.
Check the consistency with a spatula. When thickened, remove from heat, add vanilla, and stir occasionally until cooled to room temperature.
Cut the completely cooled cake horizontally into two layers. Place the top part, which was on top when baked, at the bottom of the mold.
Pour half of the cooled pudding over the first cake layer and chill in the refrigerator for 10 minutes to set. Then place the second cake layer on top and pour the remaining pudding over it. Refrigerate for at least 3-4 hours, preferably overnight.
Before serving, sprinkle cocoa on top and slice to serve. Wipe the knife between slices for neat cuts.
Notes
No oil is used in this cake.
Optionally decorate with chocolate or your favorite fruits.
