How to make
For the cake layer:
In a bowl, beat the eggs with the powdered sugar, until a fluffy mixture is obtained. Add the oil and a packet of vanilla sugar. Beat everything well.
In a separate glass bowl, mix the flour, cocoa, salt and a packet of baking powder. Mix the dry ingredients well and add them to the egg mixture, while beating with a wire whisk.
Pour the mixture into a baking pan (round - 10″ /26 cm/) and bake in a preheated oven at 340°F (170°C) for 25-30 minutes.
For the cream:
Pour 3/4 of the milk into a pot.
In a bowl, mix the flour, cornstarch, add 1/4 of milk and mix everything well. Add the mixture to the milk and stir at all times.
Before it boils, add the sugar and egg. Stir constantly and boil, until the cream thickens.
Remove it from the heat and add 1.8 oz (50 g) of butter, 1 tsp. of vanilla essence and coconut shavings. Stir well.
Divide the cake layer for the Turkish cake into two parts. Cover the inside of a bowl with a diameter of 8″ (20 cm) with cling film.
Place the top cake layer in the bowl, by pressing it lightly so that it sticks to the walls of the bowl. Syrup the cake layer with fresh milk.
Pour the coconut cream inside and smooth it out well. Also syrup the second cake layer. Carefully place it on top and cut it with a knife on the inner walls of the bowl. Save the cut outs.
Press lightly, cover it with cling film and leave it in the refrigerator for 8 hours. Remove the top foil, place a plate or tray on top and turn over the Turkish Cake Kumbet with Coconut.
Whip 1 cup (250 ml) of confectionery cream with 2.5 oz (70 g) of powdered sugar and spread it on the cake everywhere. Smooth it out nicely and sprinkle it with crumbs of coconut cake on top.
This is a sumptuous dessert from the Turkish cuisine, which will quickly become your favorite.
