Sponge Cake Baklava Recipe (Greek Style Pudding)

Difficulty: Medium

📝 Ingredients

• 4 large eggs
• 100 grams sugar
• 60 grams walnuts
• 60 grams pistachios
• 1 teaspoon ground cinnamon
• 1/3 teasponn ground clove
• 100 grams flour
• 100 grams fine semolina
• 1 tablespoon baking powder
• 450 ml water
• 600 grams sugar
• 120 grams honey
• 1 cinnamon stick
• 4 Greek phyllo sheets
• 150 grams butter

👨‍🍳 Instructions

1. 1Separate egg yolks from egg whites.
2. 2Beat egg whites over high speed. Once meringue starts to form add half of the sugar (50 grams) slowly. Reduce speed to medium and beat for approximately 5 minutes. Until meringue is nice and firm. Set aside.
3. 3Beat egg yolks over high speed. Add the remaining half sugar (50 grams) slowly (if you add the sugar all at once they will never rise). Beat over high speed for approximately 10 minutes. Until they start to become whitish in color, foamy, and double in size.
4. 4In a food processor add nuts and spices. Blend till nuts look coarsely chopped.
5. 5In a mixing bowl mix the flour with semolina and baking powder.
6. 6Incorporate the meringue into the egg yolk mixture, using a silicone spatula. (do not overwork it in order to remain nice and fluffy)
7. 7Add the flour and nut mixture and combine well.
8. 8Preheat oven to 180°C/ 356°F.
9. 9--- For The Phyllo Layers: ---
10. 10Melt the butter.
11. 11Grease well a cake pan with butter.
12. 12Lay the 4 sheets of phyllo on a flat surface and cut them in half.
13. 13Add the first 4 pieces of phyllo in the cake pan (make sure they cover the cake pan completely). Grease with plenty of butter and add the next 4 phyllo pieces.
14. 14Pour the cake mixture in the cake pan.
15. 15Cut off the excess phyllo from the pans ring hole. Start folding the outer parts of the phyllo pieces inwards to cover the cake mixture. Grease all of the phyllo with butter. Prick with a knife and bake for about 20 minutes.
16. 16--- For The Syrup: ---
17. 17Meanwhile, start making the syrup. In a medium-sized saucepan add the water, honey, sugar and cinnamon stick.
18. 18Bring to a boiling point over high heat. Reduce heat to medium and simmer for 5 minutes. DO NOT STIR.
19. 19Once the baklava is ready, pour the warm syrup right as the Baklava comes out of the oven.
20. 20Let Baklava reach room temperature before removing it from the pan.
21. 21You can either serve it at room temperature or cold. If you prefer it cold refrigerate for 2 hours after it has reached room temperature.