Baklava Cake – Nutty Dessert in a Cupcake Form

• wheat flour↗100 г g
• baking powder↗1 ст. л. tbsp
• fine semolina↗100 г (дрібна) g
• ground cinnamon↗1 ч. л. tsp
• walnuts↗60 г g
• pistachios↗60 г g
• eggs↗4 великі

  separated

• fine sugar100 г g
• butter↗150 г g

  melted

• puff pastry↗8 листів
• fine sugar400 г g
• honey↗80 г g
• rose water1–2 ст. л. tbsp
• cinnamon stick↗1
• chopped walnuts↗подрібнені

  and pistachios, edible pink petals and whipped cream flavored with rose water

Step-by-step instructions

1. 1

   Sift the wheat flour, baking powder, semolina and ground cinnamon into a large bowl. Pulse the walnuts and pistachios in a food processor until coarsely crumbly.

2. 2

   Whisk the egg whites with an electric mixer on high speed until stiff, gradually adding half of the sugar. Reduce speed to medium and continue beating for 5 minutes until the meringue is firm. Separately whisk the yolks on high speed, gradually adding the remaining 50 g of sugar. Once the sugar dissolves, beat for another ~10 minutes until the mixture whitens and doubles in volume.

3. 3

   Gently fold the beaten egg whites into the yolk mixture, then add the nut‑flour blend and mix carefully. Set aside. Preheat the oven to 200 °C (180 °C with convection, gas 6).

4. 4

   Grease the interior of a 23 cm ring pan (Bundt pan) with melted butter. Cut each puff pastry sheet in half, creating 16 cm‑wide strips. Take eight strips, cover the rest, and butter each strip individually. Arrange them in the pan so the inner side of the ring is covered, leaving some pastry overhanging. Repeat with the remaining pastry.

5. 5

   Pour the batter evenly into the pan. Fold the overhanging pastry strips back into the centre, trimming excess. Brush the top with more butter and pierce it with a sharp knife. Bake for 25 minutes until the top turns golden. When testing with a skewer, it should come out clean.

6. 6

   While the cake bakes, prepare the syrup. In a saucepan combine fine sugar, honey, rose water, the cinnamon stick and 300 ml water. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes without stirring.

7. 7

   Pour half of the hot syrup over the cake immediately after removing it from the oven. Let it cool, then carefully lift the cake from the pan onto a parchment‑lined tray. Pierce the top with a skewer. Return to the oven for another 15 minutes until the puff pastry becomes crisp and golden. Afterwards, reheat the remaining syrup and drizzle it over the cake again. Allow to cool to room temperature.

8. 8

   Top the cake with whipped cream flavored with rose water, and sprinkle with chopped walnuts, pistachios and edible pink petals. Store the cake in the refrigerator for up to three days.