How to make
First, start by making a croquant. Toast the walnuts in a non greased pan for 2-3 minutes, while stirring constantly. Then add the sugar to them and stir until the nuts are caramelized. Be careful not to burn the caramel, because it will be bitter. Pour it onto baking paper and spread it out. Allow the croquant to cool and then break it up.
If the pieces have turned out too large, you can blend them briefly.
Cut the Turkish delight into small pieces. Roll them in powdered sugar so that they do not stick to each other. You can use the powdered sugar from the box.
In a bowl, beat the eggs with the sugar and vanilla into a fluffy cream until the sugar has melted.
Add the oil in a thin stream and stir again. Mix the soda with yogurt. Add them as well.
Sift the flour and add it in portions to the mixture. Mix until you have a homogeneous mixture. Add to the mixture half of the croquant, 1/2 of the Turkish delight and the dried fruit.
Grease a cake tin with soft butter and sprinkle it with sliced almonds so that they stick to the butter. Then pour the sponge cake mixture. Sprinkle it with the remaining croquant and Turkish delight on top. Lightly press each piece of Turkish delight inside.
Put the sponge cake in a slightly preheated oven and bake it for 30-35 minutes at 340°F (170 degrees) until it is fully baked. Once it is baked, leave the cake in the cake tin for 10 minutes and then turn it over onto a suitable plate or tray.
Cut the completely cooled cake with walnut crocan and Turkish delight.
Very fragrant cake with rich filling and a delicious, crunchy crust.
Enjoy!
