This ekmek kadaif turns out beautifully tender: a light sponge soaks up generous caramel syrup and pairs with a velvety pastry cream. Elegant on the table and straightforward to make, it suits both family tea and a festive spread.
Ingredients
- For the sponge:
- Eggs — 4 pcs.
- Sugar — 1 cup
- Water — 1/2 cup
- Flour — 1 1/2 cups
- Baking powder — 1 packet
- Vanillin — 1 packet
- For the caramel syrup:
- Sugar — 1 cup
- Water — 1 cup
- Lemon juice — 1 tbsp.
- For the silky cream:
- Milk — 500 ml (2 cups)
- Sugar — 100g (3.5 oz)
- Egg yolks — 3 pcs.
- Cornstarch — 3 tbsp.
- Butter — 50g (1.8 oz)
- Vanilla sugar — 1 packet
- A pinch of salt
How to make it
- Prepare the pan: line the base with parchment. Preheat the oven to 180°C (356°F).
- Beat the eggs with the sugar for 4–5 minutes, until pale, thick, and fluffy.
- Add the water, sift in the flour with the baking powder, add the vanillin, and gently fold until smooth.
- Pour the batter into the pan and bake for 25–30 minutes, until a skewer comes out clean. Cool, unmold, and slice the sponge into 2 layers.
- Make the caramel syrup: melt the sugar over medium heat until amber. Carefully pour in the water — it will bubble up vigorously — then cook for 2–3 minutes until the caramel dissolves. Stir in the lemon juice and let cool until warm.
- Make the cream: whisk the egg yolks with the sugar, cornstarch, and a pinch of salt. Bring the milk to a boil with the vanilla sugar, pour it in a thin stream into the yolk mixture, then return everything to the heat and cook, stirring, until thickened. Remove from the heat, stir in the butter, and cool until warm.
- Assemble: place the first layer in the pan, soak it generously with the warm caramel syrup, and spread over the warm cream. Cover with the second layer and soak the top with syrup as well.
- Cover and chill for at least 2–3 hours, or preferably overnight, so the layers absorb the syrup and the cream sets. Serve as is or garnish to taste.
Nutritional value per serving
| Item | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 8 g |
| Fat | 17 g |
| Carbohydrates | 70 g |
| Sugar | 44 g |
| Sodium | 90 mg |
FAQ
Can I replace the pastry cream with whipped cream?
Yes. Use 33% whipping cream with a little powdered sugar and vanilla. For better stability, fold in 1–2 tbsp. mascarpone or a little gelatin.
How do I know the sponge has soaked enough?
The layer should feel noticeably heavier and moist, but not soggy. When pressed lightly, the syrup should not bead on the surface, and the crumb should still spring back.
What can I use instead of cornstarch in the cream?
Use potato starch in the same amount, or 1 1/2 tbsp. flour. If using flour, cook the cream 1–2 minutes longer until smooth.
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Tips and variations
- It is best to pour the syrup warm over a warm cake layer so it spreads more evenly.
- For the caramel, use a heavy-bottomed saucepan and do not stir the sugar until it begins to melt at the edges — this helps prevent crystallization.
- Finish the dessert with chopped pistachios, toasted almonds, or a light sprinkle of coconut.
- If you prefer a less sweet dessert, increase the water in the syrup to 1 1/2 cups.
- For a lighter cream, chill the pastry cream and fold in 150–200 ml (2/3–3/4 cup) whipped cream for a diplomat cream.
Serving and storage
- Serve well chilled, slicing with a sharp knife with a long blade.
- Store in the refrigerator for up to 3 days, tightly covered so the cream does not absorb other odors.