CYPRUS DESSERT



For sherbet;
  • 2 glasses of water
  • 1.5 cups of granulated sugar
  • 1 packet of vanilla
For the cake;
  • 3 eggs
  • ½ cup of granulated sugar
  • ½ cup of oil
  • 1 cup of breadcrumbs
  • 1 cup walnut kernels (coarsely ground)
  • 1 cup powdered coconut
  • 1 packet of baking powder
  • 1 teaspoon butter (for greasing the baking dish)
For the cream;
  • 1 liter milk
  • 1 cup of wheat starch
  • Half a glass of granulated sugar
  • 1 pack of powdered whipped cream
For the Top;
  • 1 teaspoon of powdered coconut
  • ½ cup of walnut kernels (coarsely ground)

Add water and sugar to a saucepan.

Boil the sugar water.

After the sugar water starts to boil, turn the heat down.

Boil for another 15 minutes.

After boiling for 15 minutes, remove from the stove.

After removing from the stove, add the powdered vanilla.

Stir and allow to cool at room temperature.

For the cake, cook the eggs and sugar for 5 minutes until foamy. whisk well.

Add the other ingredients and mix with a spatula.

Spread the cake mix evenly on a greased Pyrex or baking dish.

Bake in a heated 320 degree oven for 30 minutes.

As soon as it comes out of the oven, pour the cooled syrup on the side.

Let it cool down.

Let rest at room temperature.

For the cream, mix all the ingredients except the whipped cream in a saucepan. Then put the mixture on the stove.

Cook until it reaches the consistency of custard.

When it reaches the consistency of custard, remove it from the stove.

Add the whipped cream after taking it from the stove.

Beat with a wire whisk for 5 minutes.

Add the whipped cream pudding on the cooled syrup cake. Sprinkle powdered coconut and coarsely ground walnuts on it. After cooling for 2-3 hours in the refrigerator, serve.

ENJOY YOUR MEAL

 

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