Crinkle cake, the super crispy and easy to make cake - easy turkish laz borek
Looking for an easy and delicious cake recipe that requires (almost) no baking skills? Then you've come to the right place! The crispy "Crinkle Cake" cake is the perfect solution to satisfy your sweet tooth in no time. With its tasty vanilla mixture, this recipe will almost remind you of a preparation for French toast, but in an even more crispy and gourmet version. And the best part of it all? This recipe calls for simple ingredients that you probably already have in your kitchen! So, let us guide you through the steps of this recipe to make your own "Crinkle cake" :-)
Ingredients
Syrup:
Materials
- Square pan 8.5x8.5 inches
You may like
What to do with tortillas? ham, spinach and mozzarella crinkle cake
Preparation
Preheat the oven to 350°F (180°C).
Cut the sheets of filo so that they are the same width as the mold, then crease them, bringing the top and bottom towards the center (see photo).
Place the crumpled leaves side by side in the pan. Bake for 10 minutes at 350°F (180°C).
Brush the entire surface with melted butter and return to the oven for 10 minutes, still at 350°F (180°C).
Meanwhile, prepare the French toast type batter: mix the eggs, milk, sugar and vanilla.
Pour the mixture into the mold evenly. Bake for 30 to 35 minutes in the oven at 350°F (180°C).
Meanwhile, pour the water and sugar into a saucepan and mix. Place over medium heat and allow the sugar to dissolve and the syrup to thicken.
Remove the cake from the oven and pour the syrup evenly over it.
Chop (or crush) the pistachios then sprinkle them on top.
There you go, your cake is ready!
Observations
Can I replace vanilla extract?
You can replace vanilla with orange blossom or rose water, for example.
Can I replace pistachios?
If you are allergic to nuts, do not use them. Otherwise, replace the pistachios with toasted almonds, for example.
How long can i keep this cake?
Store it in the fridge in an airtight container for 3 days.
Can you freeze already cooked pastry sheets?
We do not recommend freezing cooked pastry sheets to prevent them from losing their crunch.
