Kardelen Dessert Recipe
I came across kardelen dessert by seeing its name in searches on the website. When I searched for what this kardelen dessert was, I learned that it was a very popular dessert made in a patisserie in Izmir. I immediately found the patisserie on the maps and saw the original one first. It looks more like a dessert of a tea party rather than a patisserie cake.
In fact, it looks exactly like the icing on the bride's cake dessert. Since I love such milky desserts, I entered the kitchen with the certainty that I would also love the kardelen dessert. Just as I predicted, I loved the result. It's a very delicious dessert that feels very light and doesn't make you feel guilty. But it is quite difficult to make. When the result is this good, you don't feel like you have wasted your time. After all, we are a country that makes mantı and sarma. But this is not the only negative aspect of snowdrop dessert that makes you think before making it. Besides taking time to prepare, it is also a very expensive dessert. So, although it is delicious, unfortunately it will not be among my favorite desserts. I just didn't want to miss it because it was such a sought-after dessert.
If I feel like it again, I'd rather make a bride's cake dessert. In fact, I think I could probably make a plain and a chocolate bride's cake for the same cost.
If I've discouraged you from making the recipe enough, let me now talk about some tips. The cake is very simple to make and has fewer ingredients than the general recipe. The only thing you need to pay attention to is to beat the eggs and sugar until you reach a foamy texture. Using a mixer at this stage may make your job easier. Since boiling water is used, it is also very important to continue whisking the eggs while adding the water to prevent the eggs from cooking. If you do not continue whisking, the eggs may cook in pieces and cause an egg smell in the cake.
In addition to the cake, the recipe includes layers of cream, syrup and whipped cream for topping. When you follow the recipe in the order written, you will complete all the steps in the shortest time possible without any waiting in between. For this reason, I recommend that you follow the recipe in the order it is presented, without wondering whether you should start with this or that.
The syrup is not cooked or heated, only the ingredients are whisked.
To avoid the smell of flour while preparing the pastry cream, even if it thickens while cooking on the stove, turn the heat down and continue cooking until the flour is completely cooked and the flour smell disappears. Vanilla or white chocolate won't be enough to suppress the flour smell.
Actually, there is one more layer to the recipe. A layer of pistachios is sprinkled on top of the pastry cream. I forgot that step. Or my brain deliberately pretended to forget that step to avoid further expense. While you're at it, if you want the most original, you can sprinkle a thin layer of pistachios on the pastry cream.
After preparing the dessert, it needs to be kept in the refrigerator for a few hours for it to thicken. If you wish, you can make it in the evening and serve it the next day.
Enjoy the recipe...
Kardelen Dessert Recipe with Video
Ingredients
For the cake;
- 4 eggs,
- 1/2 cup of sugar,
- 1/2 cup of boiling water,
- 1.5 cups of flour,
- 10 g of baking powder.
For the pastry cream;
- 1 liter of milk,
- 1/2 cup of flour,
- 1/2 cup of corn starch,
- 3/4 cup of sugar,
- 80 g of white chocolate,
- 100 ml of heavy cream,
- Ground vanilla with the tip of a teaspoon.
For the syrup;
- 3 cups of milk,
- 100 ml of heavy cream,
- 1/2 cup of sugar.
For topping;
- 300 ml of cream,
- 2 tbsps of sugar,
- 1/2 cup of coconut,
- Pistachios,
- Raspberries.
Preparation
- For the cake, take the eggs and sugar into a deep bowl and beat until foamy,
- Add the water gradually and continue whisking,
- Add the flour gradually and continue whisking,
- Add baking powder to half the flour and whisk,
- Add the remaining flour and whisk,
- Pour the dough into a 20*30 cm baking dish that you have greased and lined with baking paper on the bottom,
- Bake in a preheated oven at 180 C degrees until the toothpick test comes out clean,
- Remove it from the oven and leave it aside until it cools completely,
- Meanwhile, for the pastry cream, take milk, sugar, cornstarch and flour in a sauce pan and mix,
- Cook over low heat, stirring constantly, until it thickens,
- Remove from heat, add white chocolate and stir until melted,
- Add heavy cream and ground vanilla and whisk,
- Stir the cream frequently until it gets warm to prevent it from forming a crust,
- Meanwhile, for the syrup, whisk the milk, sugar and heavy cream in a deep bowl,
- Cut the cake horizontally into two layers,
- Put the first layer into the container in which you have baked the cake,
- Pour half of the syrup over the cake, little by little,
- Spread the warm pastry cream on top,
- Place the other cake layer on top,
- Pour the remaining syrup over it little by little,
- For the topping, whisk the heavy cream in a narrow and deep bowl until it starts to thicken,
- Add sugar and beat until thickened,
- Spread whipped cream on the cake,
- Sprinkle coconut on top,
- Place it in the refrigerator and let it rest for 3-4 hours,
- After slicing, you can serve it by sprinkling pistachios on top and decorating it with raspberries.
Enjoy your meal...