A layered Turkish pastry, named after its flavor, where walnut caramel sauce and light cream are spread between thin cake layers. The caramel's slightly bitter taste is balanced by the crunch of walnuts, offering a rich flavor in every slice.
Whisk the eggs and sugar until fluffy, add the flour and baking powder, pour onto a parchment-lined tray, bake in a preheated oven, and once cooled, split into two or three equal layers.
Melt the sugar over low heat without stirring; once it turns a deep amber, remove from heat and add the cream little by little, then stir in the butter and walnuts.
Generously spread the warm caramel sauce between the cake layers and stack them, then spread the whipped cream on top.
Important: garnish the top of the cake with crushed walnuts, rest in the fridge for at least two hours, then slice and serve.
Important: When making the caramel sauce, melt the sugar without stirring constantly — stirring too early can cause the sugar to crystallize. Allergens: contains gluten (flour), egg, milk (cream), tree nuts (walnut). Let the cake rest for at least two hours after building the layers.
When preparing the caramel sauce, adding the cream in small amounts after taking the pot off the heat prevents splattering and lumping.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.