Kardelen Tatlisi
A Turkish dessert comprised of a sponge cake base, topped with a silky mahalabia (milk pudding) layer, pistachios, another slice of cake, and finished with a layer of whipped cream.
Ingredients
Cake
4 eggs
1 cup sugar
vanilla
1 cup flour
Mahalabia
3 cups milk
3 tbsp cornstarch
3 tbsp flour
100 g white chocolate
vanilla
1 tbsp rose water
1 can cream
Topping
3/4 cup whipping cream
2 tbsp sugar
Assembly
1 cup milk, to soak
1/2 cup chopped pistachios
1/4 cup desiccated coconut
Method
Cake
Preheat the oven to 180°C / 350°F. Line a 9-inch square pan with baking paper.
Whip the eggs, vanilla, and sugar until light and fluffy.
Sift in the flour and gently fold until incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes.
Allow to cool.
Mahalabia
In a saucepan, whisk the milk, cornstarch, and flour.
Place on low heat and whisk until it thickens.
Add the white chocolate, vanilla, rose water, and cream.
Assembly
Cut the cake in half to create two layers. Place one layer into the pan.
Soak with 1/2 cup of milk.
Pour the mahalabia and spread evenly.
Add the chopped pistachios.
Place the other layer of the cake and soak with the other 1/2 cup of milk.
Whip the whipping cream and sugar to make the topping.
Spread on the cake and top with desiccated coconut.
Refrigerate for 4 hours.
