Ekmek with Walnut Cake

Ingredients for the Syrup

• 500 g water
• 600 g sugar
• 1 piece of lemon peel (yellow part only)
• 1 cinnamon stick
• 1 tablespoon honey

Ingredients for the Walnut Cake

• 5 eggs
• 200 g sugar
• 350 g ground walnuts
• 280 g all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 packet (about 1 tsp) baking powder
• 1 vanilla
• 200 g sunflower oil

For the Custard Cream

• 800 g milk
• 200 g sugar
• 1–2 vanilla pods or 2 teaspoons vanilla extract
• 6 egg yolks (medium-sized eggs)
• 100 g cornstarch
• 100 g cold butter

For the Whipped Cream Topping

• 2 packs ready-to-use whipping cream
• 50 g powdered sugar

For Serving

• Crushed pistachios

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Instructions

Make the Syrup
In a saucepan over low heat, combine the water, sugar, lemon peel, and cinnamon stick. Heat for 4–5 minutes until the sugar dissolves. Once it starts to boil, add the honey, remove from heat, and let it cool.

Make the Walnut Cake

1. In a bowl, beat the eggs with the sugar until light and fluffy.
2. In a separate bowl, combine the flour, baking powder, cinnamon, cloves, and vanilla. Stir to mix. Gradually add this mixture to the beaten eggs and sugar, mixing gently.
3. Fold in the ground walnuts in batches, using a spatula to avoid deflating the batter.
4. Grease a baking pan and slowly pour in the batter.
5. Bake in a preheated oven at 180–190°C (355–375°F) for about 40–45 minutes, or until done according to your oven’s performance.
6. Remove from the oven and let the cake cool.
7. Once cooled, gradually pour the hot syrup over it and let it rest for 20 minutes to absorb the syrup.

Make the Custard Cream

1. In a bowl, whisk together the sugar, egg yolks, 100 g of milk, and cornstarch until the sugar dissolves.
2. In a saucepan, heat the remaining 700 g of milk and the vanilla over low heat until just boiling.
3. Remove the saucepan from heat and slowly add a ladleful of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
4. Gradually add the rest of the milk mixture to the egg mixture, whisking well, then return everything to the saucepan.
5. Cook over medium-low heat, stirring constantly, until the cream thickens.
6. Remove from heat and stir in the cold butter until fully melted.
7. Spread the custard evenly over the soaked walnut cake. Cover the surface directly with cling film to prevent a skin from forming, and refrigerate for at least 4 hours until set.

Make the Whipped Cream Topping

1. In a bowl, beat the ready-to-use whipping cream with the powdered sugar until light and fluffy.
2. Remove the dessert from the refrigerator and spread the whipped cream evenly over the custard layer.
3. Use a fork to create a decorative pattern on the whipped cream and sprinkle with crushed pistachios.

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A Sweet Note:
This Ekmek with Walnut Cake is a luxurious treat that layers fragrant walnut cake, silky custard, and airy whipped cream. Topped with a sprinkle of pistachios, it’s a dessert that captures both elegance and comfort. Savor each spoonful and let it bring a touch of sweet magic to your table!

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