A dessert from Kalabaka, at the foothills of Meteora, that combines sponge cake with walnut, unique vanilla cream and cinnamon, what more could anyone ask for?!
Materials for 9-12 servings:
For the sponge cake
110 gr. flour
100 gr. walnuts
1 tsp. sweet baking powder
Five eggs
140 gr. granulated sugar
1/4 tsp. sweet salt
1 + 3/4 tsp. sweet cinnamon
1/4 tsp. sweet clove
One capsule vanilla
20 gr. Butter for the dish
For the cream
750 ml fresh milk
90 gr. flour for all uses
100 gr. granulated sugar
1/4 tsp. sweet salt
Two egg yolks
Two vanilla capsules
100 gr. whipping cream
For the syrup
350 gr. granulated sugar
350 ml of water
One cinnamon stick
Two orange peels
Procedure
Step 1
Sponge cake: Mix the flour, nutmeg, and baking powder in a bowl. In the mixer, beat the eggs with the sugar until fluffy. Add the salt and, as soon as the mixture becomes like a cream, add the spices and vanilla and stop the beating. Add the flour-walnut mixture spoon by spoon, mixing with a spatula with gentle movements until the ingredients are mixed.
Step 2
Butter a 25 cm pan, pour in the mixture, and bake in the air for 1 hour at 175°C for about 50 minutes. Leave out of the oven.
Step 3
Syrup: Boil the ingredients for the syrup for 4-5 minutes. Leave the sponge cake to cool and syrup spoon by spoon. Let the sponge cake cool.
Step 4
Cream: Pour the milk, flour, sugar and salt into a saucepan over low heat, mixing very well with an egg beater until homogenising. Add the yolks and simmer on a very low heat until the cream sets.
Step 5
Let it cool for 1 hour, stirring often to prevent it from forming a crust. Beat the milk cream until stiff and gently incorporate it into the cream.
Step 6
Pour the cream over the sponge, sprinkle with walnuts and leave the spatula to cool in the fridge for 2 hours. Serve with extra walnuts and cinnamon.
For serving
grated walnuts
cinnamon, powder
READ MORE: Galakteboureko with coconut milk by Stelios Parliaros.
