Sherbet and Soft Cyprus Dessert Recipe 😍

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.

Add 2 cups of water and 1 and 1/2 cups of granulated sugar to the pot.

Let it boil over medium heat.

After boiling, squeeze the juice of half a lemon and boil for 2 to 3 more minutes and remove from the stove.

Let the sherbet cool on one side and add vanilla after it cools.

In a large bowl, add 3 eggs and half a glass of granulated sugar and whisk with a mixer until foamy.

Add half a glass of oil and whisk again.

Add dry ingredients: coconut, walnuts, breadcrumbs, baking powder, and continue whisking.

Mix with a spatula until the cake dough is ready.

Pour the cake dough into a greased square or rectangular baking dish.

Bake in an oven preheated to 170° C for 30 to 35 minutes.

Pour the cold sherbet over the hot cake coming out of the oven.

Let the cake stand at room temperature to absorb the syrup well.

Prepare the cream by adding 1 liter of milk, half a cup of granulated sugar, 1 cup of starch, and vanilla to a pot and cook until it thickens by stirring constantly.

Add powdered whipped cream into the cooled cream and beat it with a mixer for 2 to 3 minutes.

Pour the cream over the cake that has absorbed the syrup and spread it evenly with a spatula.

Sprinkle plenty of coconut on top.

Let the dessert rest in the refrigerator for at least 2 to 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens