BU TATLININ YAPIMINA HERKES HAYRAN KALDI 💯YİYENLER TARİF İSTEDİ‼️ŞERBETLİ NEFİS KIBRIS TATLISI

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lighter.

Prepare the syrup by adding 1.5 cups of sugar and 2 cups of water to a pot and mix until the sugar melts.

Bring the syrup to a boil, then reduce heat and let it boil for 12-15 minutes.

Add a few drops of lemon juice and boil for 2-3 more minutes before turning off the heat.

Mix in a packet of vanilla into the syrup and set aside to cool.

In a separate pot, mix 1 cup of corn starch with sugar and boil while stirring until thickened.

Once thickened, mix in a packet of vanilla and set aside to cool.

In a mixing bowl, beat 4 eggs with a tea glass of granulated sugar for 7-8 minutes until foamy and white.

Add 1 glass of finely chopped walnuts, 1 glass of breadcrumbs, 1 glass of coconut, and 1 tea glass of oil to the egg mixture.

Add a packet of baking powder and mix gently to maintain air in the batter.

Grease a 27 by 40 cm rectangular Pyrex baking dish and pour the cake batter into it, smoothing the top with a spatula.

Bake in a preheated oven at 160°C until done.

Once the cake is baked, pour the hot syrup over the cold cake to help it absorb better.

Spread the cooled pudding over the cake and smooth the surface.

Cover the dessert with coconut flakes and refrigerate for 3 hours before serving.

Decorate with powdered pistachios and pomegranate before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens