Baklava Cake

Indulge in this exquisite Baklava Cake, a delightful fusion of flaky filo dough, rich pistachio cream, and a velvety custard. Topped with a fragrant syrup of cardamom and orange zest, and garnished with crushed pistachios and rose petals, this dessert is a perfect balance of sweet, nutty, and aromatic flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1️⃣For the custard, mix egg yolks, sugar, cornstarch, and vanilla extract well. Add about 100ml milk and mix well, then add the rest of the milk, stirring constantly, bring to a boil. Cook until thickened, then set aside. Cover with cling film directly on the surface and let it cool.

Step 2

2️⃣For the syrup, combine all ingredients and bring to a boil. Cook for 10 minutes, then strain and let it cool.

Step 3

3️⃣Butter the 8-inch cake tin thoroughly and line the bottom with parchment paper. Layer 5 filo sheets in a crisscross pattern, buttering each layer, and ensuring their edges extend beyond the tin. Sprinkle 50g crushed pistachios on the bottom and layer 3 more buttered sheets. Then add another 50g crushed pistachios and 2 more buttered sheets.

Step 4

4️⃣Spread the custard evenly over the filo layers, then add dollops of pistachio paste on top. Seal the custard with the free edges of the filo dough, making sure they’re well buttered. Crumple the remaining 3 sheets and arrange them on top, ensuring they’re also buttered.

Step 5

5️⃣Bake in a preheated oven at 189°C for 35-40 minutes or until golden. When ready, pour the syrup on top, sprinkle with crushed pistachios and rose petals, and let it cool to room temperature. Then chill in the fridge for a few hours.

Step 6

Enjoy!

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