How to make
In a bowl, mix the sifted flour, cocoa and baking powder.
In the bowl, in which you will mix the mixture for the cake layer, beat the eggs, add the sugar and beat everything into a fluffy cream with a mixer.
Add the oil, milk and stir again.
Add the mixed dry ingredients and mix slowly with a spatula.
Grease a 11″ (28 cm) diameter cake tin with butter and sprinkle it with flour. Pour the mixture into it and flatten it out. Shake the pan lightly.
Place the cake tin in a preheated oven at 340°F (170°C) and bake, until it is fully baked for about 35 minutes.
Remove the baked cake layer and pierce it with a wooden skewer in several places.
Once it has completely cooled, pour the cake layer with cold milk to soak it up.
Start preparing the cream - pour the cream into a bowl, add the powdered sugar, cream cheese and beat everything into a fluffy cream with a mixer on high speed. Add the cocoa, stir again, until a smooth mixture is obtained and spread the cake layer evenly.
For the glaze, mix all of the ingredients in a saucepan and boil the mixture, stir it occasionally and boil it, until it thickens (like a thick sugar syrup).
Leave the glaze to cool and spread it out evenly over the cream of the juicy Turkish cake.
Place the Moist Turkish Cake in the fridge for a few hours before serving it.
