INSTRUCTIONS
Top with pistachios
Mix the dry ingredients: flour, starch, ground pistachios, baking powder, bicarbonate of soda, salt, cinnamon and cardamom.
In the bowl of the mixer, mix the butter, oil and the two types of sugar. Mix for 4-6 minutes until it becomes foamy and light in color.
Gradually add whole eggs, mixing well after each addition. Add
the dry ingredients, alternating with the beaten milk and vanilla. Start with the dry and finish with the dry.
Pour the dough into a 20cm diameter cake tin or ring. Level up.
Bake at 160°C for 30-35 minutes, or until it turns golden brown and returns to its original size by gently pressing the center of the top. Depending on your oven, the baking time is relative!
Allow to cool completely in the pan, then smooth the top edge.
Spiced syrup
Mix all ingredients in a bowl and heat over medium heat.
Bring to a boil and cook for 30 seconds.
Set aside and cover with cling film for 10 minutes.
Sneak away.
Baklava
Mix the pistachios, hazelnuts and walnut kernels with salt. Divide into 3 equal portions.
Cut phyllo sheets into discs with a diameter of 20 cm. You will need about 15 sheets of discs. You can add more or less as you wish.
Prepare a cake ring or tray the same size as the top – 20cm. If it is a ring, seal it with aluminum foil or baking paper.
Place a slice of filo pastry sheet in the ring or tray and brush with melted butter. Place 9 more slices on this sheet with melted butter in between.
Sprinkle a third of the oilseed mixture on top.
Place another slice of filo pastry on top and brush with butter, then another slice and melted butter on top. 2 sheets in total. Place the second third of the nut mixture on top.
Follow with another layer of 2 sheets and melted butter, then the third portion of nuts.
Finally, place 2 filo sheets and melted butter in between and on top.
Using a sharp knife, cut the baklava into 8 triangular slices. It will be easier to cut now than after baking! Plus, the cut will be better soaked.
Bake at 175°C for 30-35 minutes or until golden brown and crispy.
Remove from the oven and pour the syrup over it little by little, reserving 2-3 tablespoons of syrup for the top.
Foam cream with vanilla
Mix all the ingredients and foam until you get a firm cream.
Insert a pos equipped with dui.
Cake assembly:
Cover the flat surface with the syrup you set aside.
Using the spoon, pour the vanilla cream over the work surface.
Carefully place the baklava on top, triangle by triangle, making sure that the triangles are placed in the correct order and in the same direction.
Decorate with pistachios and rose petals.
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