A light sponge cake soaked in a mixture of three kinds of milk and topped with whipped cream. Inspired by Balkan cuisine, this cool, spoonable dessert is especially popular in summer.
Beat the eggs and sugar until doubled in volume and pale in color. Gradually sift in the flour and baking powder and mix.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick inserted in the center comes out clean. Remove from the oven and cool to room temperature.
Mix the milk, cream, and kaymak. Slowly pour it over the cooled cake in several additions, allowing it to soak in thoroughly.
Refrigerate the soaked cake for at least 3 hours so the milk mixture can fully set.
Whip the cold cream with the sugar until stiff. Spread it over the chilled cake and sprinkle with cinnamon, if desired.
Pour the milk mixture over the sponge slowly, in several additions, so it soaks in evenly. Allergens: contains gluten (wheat flour), egg, and milk (milk, cream, and kaymak, Turkish clotted cream).
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