Sponge Cake Baklava Recipe Greek Style Pudding? Whaaat?
After showing you how to make the Authentic Greek Baklava, I decided to get a bit more creative and show you how to turn a classic Baklava into a sponge cake (like a pudding). It’s easier to make than the usual Baklava as you only have to deal with 2 layers of phyllo only. The filling is made in the way we make a cake. And once it all bakes beautifully together, it gets soaked in a warm syrup. So the basic difference it has with a classic Baklava is, that it’s much softer on the inside with a spongy like texture.
Grab Your Cake Pan And Let’s Make The Best Dessert Ever!
Me and my ring cake pan, took our relationship to a whole new level as we seem to create a lot of crazy stuff together lately (take for example my Stuffed Apples With Semolina Cream). But the most amazing thing we created so far, is this truly beautiful, “Can’t say no to” dessert.
In order to explain how delicious it tastes, I’ll tell you that my brother ate half of it, on his own overnight (and luckily for me, he doesn’t read my posts). It’s simply DIVINE. I myself am a huge fan of Baklava. In fact, it’s my favorite dessert. What does Baklava have, that other desserts don’t? Answer: EVERYTHING! It’s so crispy because of the phyllo, and so crunchy due to the nuts, it has this unique honey-sweetness, and it’s packed with all the warm flavors and aromas of cinnamon and cloves. It’s pretty addictive.
I could eat Baklava in any form of dessert (as long as it truly resembles a Baklava) And that’s how I ended up taking my cake pans help and create this Sponge Cake Baklava Recipe that everyone goes WOW when they see it. Even I myself was amazed when I took it off the cake pan (not to mention that it broke my nose).
Perfect For Get-Togethers And The Christmas Table
It’s the perfect dessert to serve when you have lots of people coming over for dinner. Not sure what to make in order to satisfy everyone? This Baklava Recipe is your answer. Everyone loves baklava and they will love you too for making it.
As for serving it, you can add a spoonful of Homemade whipped cream on top of each piece (to add a hint of airy lightness). Or you can top it with some bitter-sweet Chocolate sauce (to create a nice contrast to the sweetness of the syrup). And since Christmas is coming, you can serve it decorated like a Christmas wreath.
I personally topped it with some fresh whipping cream and drizzled some honey and extra nuts on it. As well as some ground cinnamon (which I love). Anyways, enjoy!
Sponge Cake Baklava Recipe (Greek Style Pudding)
For The Cake Mixture:
- 4 large eggs
- 100 grams sugar
- 60 grams walnuts
- 60 grams pistachios
- 1 teaspoon ground cinnamon
- 1/3 teasponn ground clove
- 100 grams flour
- 100 grams fine semolina
- 1 tablespoon baking powder
For The Syrup;
- 450 ml water
- 600 grams sugar
- 120 grams honey
- 1 cinnamon stick
For The Phyllo Layers:
- 4 Greek phyllo sheets
- 150 grams butter
- Separate egg yolks from egg whites.
- Beat egg whites over high speed. Once meringue starts to form add half of the sugar (50 grams) slowly. Reduce speed to medium and beat for approximately 5 minutes. Until meringue is nice and firm. Set aside.
- Beat egg yolks over high speed. Add the remaining half sugar (50 grams) slowly (if you add the sugar all at once they will never rise). Beat over high speed for approximately 10 minutes. Until they start to become whitish in color, foamy, and double in size.
- In a food processor add nuts and spices. Blend till nuts look coarsely chopped.
- In a mixing bowl mix the flour with semolina and baking powder.
- Incorporate the meringue into the egg yolk mixture, using a silicone spatula. (do not overwork it in order to remain nice and fluffy)
- Add the flour and nut mixture and combine well.
- Preheat oven to 180°C/ 356°F.
For The Phyllo Layers:
- Melt the butter.
- Grease well a cake pan with butter.
- Lay the 4 sheets of phyllo on a flat surface and cut them in half.
- Add the first 4 pieces of phyllo in the cake pan (make sure they cover the cake pan completely). Grease with plenty of butter and add the next 4 phyllo pieces.
- Pour the cake mixture in the cake pan.
- Cut off the excess phyllo from the pans ring hole. Start folding the outer parts of the phyllo pieces inwards to cover the cake mixture. Grease all of the phyllo with butter. Prick with a knife and bake for about 20 minutes.
For The Syrup:
- Meanwhile, start making the syrup. In a medium-sized saucepan add the water, honey, sugar and cinnamon stick.
- Bring to a boiling point over high heat. Reduce heat to medium and simmer for 5 minutes. DO NOT STIR.
- Once the baklava is ready, pour the warm syrup right as the Baklava comes out of the oven.
- Let Baklava reach room temperature before removing it from the pan.
- You can either serve it at room temperature or cold. If you prefer it cold refrigerate for 2 hours after it has reached room temperature.
These are some Quality Ingredients to help you make a Top Notch Baklava:
- Sincerely Nuts Pistachios Roasted & Unsalted Kernels (No Shell) - One Lb. Bag - Irresistibly Delish and Crunchy - Bursting with Antioxidants
- Raw Walnuts - Oh! Nuts
- Organic Wise Ceylon Cinnamon Ground Powder, 1 lb-From a USDA Certified Organic Farm and Packed In The USA
- Simply Organic Cloves Ground Certified Organic