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Layered Dessert
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5 from 2 votes

Old-Fashioned Layered Dessert (Ekmek)

A soft and syrupy base, a middle layer of chocolate custard, a feathery top layer of vanilla cream and lots of crushed walnuts. One of the best layered desserts ever!
Prep Time20 mins
Cook Time15 mins
Course: Dessert
Cuisine: Greek
Keyword: Chocolate, cream, Nuts
Servings: 20 pieces
Calories: 596kcal


  • 190 grams / 6.7 oz toast rusks
  • 200 grams / 7 oz walnuts crushed

For The Syrup:

  • 550 grams / 1 lb +3 oz sugar
  • 750 grams / 1 lb + 10 oz water

For The Chocolate Cream:

  • 1200 grams / 2 lb + 10 oz fresh milk
  • 360 grams / 12.6 oz sugar
  • 200 grams / 7 oz fresh milk
  • 10 tablespoons cornstarch
  • 5 tablespoons unsweetened cocoa

For The Vanilla Cream (Option No1):

  • 2 cans Morfat cream
  • 1 can sweetened condensed milk

For The Vanilla Cream (Option No2)

  • 1200 grams / 2 lb +10 oz heavy cream 35% fat
  • 300 grams / 10.5 oz icing sugar
  • 1 teaspoon vanilla extract


For The Syrup:

  • In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
  • Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
  • Meanwhile, prepare the cream.

For The Chocolate Cream:

  • In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
  • In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
  • Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
  • Keep whisking until cream starts to thicken. This will take a few minutes.
  • Once the cream is thickened, spread over the rusks (once they have cooled down).
  • Sprinkle half of the walnuts over the chocolate cream and set aside to cool.

For The Vanilla Cream (Option No 1):

  • So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
  • With the whisk attachment on, beat over medium-high speed for 30 minutes.
  • Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
  • Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.

For The Vanilla Cream (Option No2):

  • So in case you didn't find any Morfat, no worries, we'll make a super creamy whipped cream instead.
  • Pour the heavy cream in your mixer's bowl, along with vanilla extract.
  • With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
  • Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
  • Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
  • Cut into 20 square pieces and serve!


Serving: 1serving | Calories: 596kcal | Carbohydrates: 76g | Protein: 6g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 113mg | Potassium: 213mg | Fiber: 1g | Sugar: 64g | Vitamin A: 995IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg