Cyprus Dessert

Hello Dear Friends,

My surprise in the kitchen today Cyprus Dessert it happened. It all started when I saw that little breadcrumbs left in the pantry out of nowhere :) I think it's engraved in my consciousness because there are many bloggers who make this dessert in the blog service of kitchen secrets, I immediately made a search in the system.

Dear as a starting point after browsing all the recipes Elfik's I caught my eye on the few ingredients and practical recipe, I made some changes in the recipe and made my own. Cyprus Dessert I've also prepared :)

There are some important points to consider while preparing this dessert. The first of these is the depth and width of the container you will use. Since I wanted the cake to be thick, I used a 19×27 porcelain baking dish. When it was cooked, it completely filled the bowl and its thickness was just as I wanted it, you can use a medium or large sized pyrex, but remember then your dessert will be thinner.

Love…

Ingredients for the Cyprus Dessert Recipe

For the cake:

• 3 pieces of eggs
• 2 tea glasses of sugar (210 g)
• 2 tea glasses of breadcrumbs (130 g)
• 2 tea glasses of grated coconut (70 g)
• 2 teaspoons of oil
• 1 package baking powder

For the syrup:

• 2,5 tea glass of water
• 2 tea glass of granulated sugar
• 2-3 drops of lemon juice

For the cream:

• 4 tea glass of milk
• Half a teaspoon of granulated sugar
• 2 tablespoons of cornstarch (25 g)
• 1 pack of powdered whipped cream

For the above:

• 3-4 tablespoons of nutmeg
• 3-4 tablespoons of pistachios, optionally

How to Make Cyprus Dessert Recipe?

1. Put sugar and water in a small saucepan, boil for 10 minutes on medium heat. Add the lemon juice, mix and remove from the heat.
2. For the cream, put the milk, starch and granulated sugar in a small saucepan. Mix it on medium heat and cook it until it gets the consistency of pudding. Remove the cooked pudding from the stove and cool it by stirring occasionally.
3. For the cake, beat the eggs and sugar until white.
4. Add the liquid and whisk some more. Add the breadcrumbs, coconut and baking powder and mix for 1 more minute.
5. Grease a medium-sized rectangular baking dish (can also be a square pyrex) with oil. Pour the cake mix into the baking dish.
6. Bake in a preheated oven at 170 degrees and bake for 30-35 minutes (After 25 minutes, check the moisture inside with the help of a skewer from time to time. Do not take it out of the oven before it comes out dry)
7. When the cake is baked, take it out of the oven and wait 2-3 minutes for it to take its first heat. Pour the cold syrup from the edges to the middle with the help of a spoon and leave to cool.
8. Pour 1 pack of powdered whipped cream into the cooled cream and beat with a mixer at high speed for 3-4 minutes.
9. Spread the cream you prepared on the cooled dessert and sprinkle 3 tablespoons of coconut on the cream.
10. Put the dessert in the refrigerator and serve by slicing after cooling for 2-3 hours.