Description
Delight in the exquisite blend of traditional baklava and moist pistachio cake with this Baklava Cake recipe. Featuring a buttery phyllo crust, caramelized nut layers, and a light honey mascarpone frosting, this dessert is a show-stopping fusion of textures and flavors perfect for any occasion.
Ingredients
- For the Cake:
- Pistachio flour
- All-purpose flour
- Baking powder
- Sugar
- Eggs
- Milk
- Butter
- For the Baklava Layer:
- Phyllo dough
- Melted butter
- Chopped pistachios
- Chopped walnuts
- Ground cinnamon
- Honey
- Sugar
- For the Honey Syrup:
- Honey
- Water
- Lemon juice
- For the Frosting:
- Mascarpone cheese
- Powdered sugar
- Heavy cream
- Honey
Instructions
- Prepare the Phyllo Base:
- Layer phyllo sheets in a pan, brushing each with melted butter. Sprinkle nuts and cinnamon between layers.
- Bake the Base:
- Bake the phyllo layers until golden and crispy.
- Make the Cake Batter:
- Mix pistachio flour, all-purpose flour, sugar, eggs, milk, and butter until smooth. Pour over the baked phyllo base.
- Bake the Cake:
- Bake until the cake is set and lightly golden.
- Prepare Honey Syrup:
- Simmer honey, water, and lemon juice. Pour over the warm cake.
- Frost the Cake:
- Whip mascarpone, powdered sugar, heavy cream, and honey. Spread evenly on the cooled cake.
- Garnish and Serve:
- Top with additional nuts or a drizzle of honey. Slice and serve at room temperature.
Notes
- Use thawed store-bought phyllo dough for convenience.
- Avoid over-soaking the phyllo with syrup to maintain crispiness.
- Store leftovers at room temperature for up to 3 days or freeze slices for extended storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
