Ekmek

Ekmek (Byzantine Dessert With Fresh Cream)

SPONGE  CAKE
4 eggs -                  A1
1 cup sugar             A2
1 cup flour              A3
Pinch of salt            A4
4 tbs melted butter  A5

CUSTARD CREAM
2 cups whole milk         500 gr         B1
½ cup sugar   (100 gr)           B2
¼ cup flour     (30  gr)            B3
2 eggs       120 gr                             B4  
3 Tbs butter      45 gr                     B5
½ tsp vanilla                           B6
1 cup fresh whipping cream  230 gr   B7

FRESH WHIPPED CREAM

2 cups fresh whipping cream                -C1
1 Tbs sugar                                         -C2-
½ tsp vanilla                                        -C3
½ cup slivered and toasted almonds     -C4

Preparation  


The above dessert consists of three layers.

The first layer   -A- is a spongy cake with a sweet syrup,

the second layer -B-  is a custard pastry cream that has been lightened with whipped cream and

finished with a generous layer -C- of whipped cream that has been whipped and flavored with vanilla.

Finally topped with toasted slivered almonds.

In a mixer whisk on the highest speed four eggs -A1-  with one cup of sugar -A2-until frothy and pale in color.

Remove from mixer and fold in the flour -A3-  with a shifter.

Take turns in mixing melted butter  -A5- and sifts of flour  -A4- so that you uniformly combine the ingredients.   Do not over mix.   You need all the air and bubbles. 

Put in a rectangular cookie sheet on top greased baking paper.  Bake in a 350 preheated oven for 20 minutes.  Remove and allow to cool.  When cooled down, wet with a light simple syrup.

To make the syrup put in a sauce pan 1 cup of sugar with ½ cup water.  Allow to simmer for 4-5 minutes. 

Now proceed with making the pastry cream. 

In a large mixing bowl we whisk the eggs(2)  -B4- with sugar(½ cup)-B2- and flour (¼ cup)-B3-.

In a sauce pan we heat the milk(2 cups)  -B1- slightly and pour the above paste (eggs, sugar, flour  B4-B2-B3-) into the sauce pan with the milk.

We return the cream to the heat and whisking constantly on medium heat the cream will thicken.

Then we add the butter(3 Tbs butter )  -B5- and vanilla(½ tsp)  -B6-. We mix to incorporate and remove from the heat.  Set aside and allow to cool down. 

Prepare the third layer

In the mean time whip all three cups of the cream -B7&C1- with 1 TBS sugar -C2-  and vanilla C3-until stiff.

Take one cup of the cream and slowly with careful motions incorporate into the pastry cream.

Cover and put in the fridge for ½ hour.

Now you are ready to assemble the dessert.  It sounds like a lot of work but after you make it once and you
know the steps it is really easy. 

Choose a nice large platter with agreeable shape of your sponge cake.
Place the sponge cake in the dish.

Spread the cooled-down pastry cream. Finish with the whipped cream on top and toasted almonds.

Place the dessert in the fridge and allow to cool down for a couple of hours before serving.



 conversion-tables

CUSTARD CREAM
2 cups whole milk                  B1
½ cup sugar                           B2
¼ cup flour                            B3
2 eggs                                    B4  
3 Tbs butter                           B5
½ tsp vanilla                           B6
1 cup fresh whipping cream    B7

FRESH WHIPPED CREAM

2 cups fresh whipping cream                -C1
1 Tbs sugar                                         -C2-
½ tsp vanilla                                        -C3
½ cup slivered and toasted almonds     -C4