TOURTA – GREEK CAKE
Of course this comes from my good friend Marian Tzitzoglakis. It has to been excellent if it’s one of her recipes. Here’s to our Greek friends! This recipe has been handed down over the years so it was hard to get the exact proportions for the syrup. Usually she would use syrup from the baklava.
TOURTA – GREEK CAKE
Keywords: dessert
Ingredients
- 9 eggs
- 1 ½ cups sugar
- 1 ½ cups ground Holland Rusk (find in crackers section by Melba Toast)
- 1 ½ cups ground almonds (or hazelnuts)
- 2 tsp vanilla
- 2 tsp baking powder
- Prepare to 9 inch round pans.
- Beat eggs and sugar until light and fluffy. Add remaining ingredients.
- Cook in at 350F oven for about 40 minutes.
- 3/4 cup sugar
- 1 3/4 cups water
- Peel of a quarter of a lemon sliced thinly and a quarter of the peel of an orange.
- Bring to a boil and simmer for 1 hour. Add honey ¼ cup. (Marian’s sister-in-law only boils her syrup for 15 minutes, bakes the cake in a 9 x 13 and cuts the cake in half for a square, 2 layer cake. It is equally as good.)
- You should end up with about 1 cup of syrup. Refrigerate. Using the cold syrup, drizzle over hot cakes. Nicely drenched; but not soppy wet.
- 1 litre Whip Cream
- Vanilla Powder (from the specialty store, has a bit of sugar in it)
- Whip cream, add vanilla to it.
- Roasted almonds on top.
- Assemble to the cake on plate starting with the drizzling half the syrup over the first layer. Add filling, another cake layer, and drizzle remaining syrup on second cake layer. Finish off icing top and sides of cake. Top with roasted almonds.
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