Baklava style cake
Baklava style cake
15 servings
Ingredients
- 1/2 cup coarsely chopped pistachios
- 1/2 cup chopped walnuts
- 2/3 cup orange marmalade
- For the crispy phyllo dough:
- 1/3 cup honey
- 1/2 cup sugar
- 2 tsp fresh lemon juice
- 1/2 tsp CEDAR orange blossom water
- 1 cinnamon stick
- 1 clove
- 12 sheets of phyllo dough
- 1/3 cup melted butter
- For the cake:
- 1 1/3 cups all-purpose flour
- 1/4 cup almond powder
- 1/2 tbsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 eggs at room temperature
- 1/4 cup honey
- 2/3 cup 2 milk
- For icing:
- 1 container softened mascarpone
- 1/4 cup honey
- 1 cup 35% whipping cream
Preparation
- For the crispy phyllo dough: In a saucepan, mix 1/2 cup of water with the honey, sugar, lemon juice, orange blossom water, cinnamon stick and clove. Bring to a boil, then simmer for 4 to 5 minutes over low heat. Remove from heat and let it cool.
- Preheat oven to 180°C (350°F).
- Top the phyllo dough sheets, brush them with butter as you go. Cut two 12.5 cm x 25 cm (5 in x 10 in) rectangles in phyllo dough and discard the scraps. Place on a baking sheet and top it off with parchment paper
- Sprinkle the tops of the stacked leaves with 1/3 cup of pistachios and 1/3 cup of walnuts.
- Bake for 15 to 18 minutes, until the dough becomes golden.
- Remove it from the oven and pour 1/4 cup of orange blossom syrup over each rectangular dough. Let it cool and set aside.
- For the cake: In a bowl, whisk the butter with the sugar for 3 to 4 minutes using the electric mixer, mix until it becomes creamy. Add the eggs one by one, whisk between each addition. Add the honey and stir.
- In another bowl, mix the flour with the almond powder, baking powder, cardamom and salt.
- Gradually add the dry ingredients to the wet ingredients alternating with the milk and stir until a homogeneous preparation is obtained.
- Line a 38 cm x 25 cm (15 in x 10 in.) high-rim baking sheet with parchment paper and transfer the pulp to it. Equalize the surface.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let it cool, then cut the cake over the width into three equal strips.
- For icing: In a bowl, whisk the mascarpone with the honey for 1 to 2 minutes using the electric mixer. Add the cream and whisk until firm picks are obtained. Reserve in the cool place.
- To assemble the log. Brush a strip of cake with the rest of the orange blossom syrup. Top 1/3 cup strip of cake with orange marmalade. Cover with a rectangle of phyllo paste and garnish with 3/4 cup of icing. Repeat these steps with a second strip of dough. Place the remaining cake strip on top and cover with the rest of the icing. Sprinkle with the rest of the pistachios and walnuts.
