Home Recipe Inspiration Sultan’s Pillow
Sultan's Pillow

Sultan’s Pillow

by Ünal Güler

Sultan’s Pillow Ingredients

Materials for Cake

4 eggs
1 glass of granulated sugar
½ glass of milk
1.5 cups of flour
1 pack of baking powder
1 pack of vanilla

Ingredients for sherbet

2 cups of granulated sugar
3 glasses of water

Materials for the cream

Yolk of 4 eggs
4 tablespoons of granulated sugar
4 tablespoons of labneh – drained water
2 glasses of cream
2 tablespoons of granulated sugar

Materials to decorate

Powdered coconut
Powdered pistachios

For the syrup;

Add water and granulated sugar into your sauce pan.
Put it on the stove and stir until the sugar dissolves.
Let it boil for 10 minutes.
Let your boiling syrup cool down .

For the cake;

Take the eggs into a mixing bowl and beat them.
Add granulated sugar and continue whisking.
Add milk and whisk. continue.
Then add the flour, baking powder and vanilla through a strainer and mix with a spatula by closing it from the outside to the inside.
Lay greaseproof paper on the bottom of a 24-26 cm springform cake tin.
Pour the cake batter into it and bake in a preheated oven at 160 degrees for 18 minutes.
Leave your baked cake to cool.

For the cream;

Add the egg yolks and granulated sugar into a mixing bowl.
Cook in a bain-marie, whisking constantly until the sugar dissolves.
When the sugar melts, remove it from the heat and add the labneh cheese and mix.
Take the cream that is ready in a mixing bowl and cool it by laying cling film on it.
Take the cream in a separate mixing bowl and whisk it continuously with the help of a mixer.
Add granulated sugar and continue whisking until it reaches a foamy consistency.
Add the cream to the cheese mixture, mix it with a spatula and let it cool.
When both have cooled, add the foamy cream to the cheese cream with the help of a spatula.

To assemble;

Remove your cake from the mold and divide it in half evenly across the middle.
Take the bottom part of the cake on a serving plate and thread the springform mold around it.< br/> Take the other piece of cake on a separate plate and wet them both with the syrup you prepared.
Spread the cooled cream on the base cake on the serving plate.
Cover the top of the cake with the cream and put your dessert in the fridge for 4-5 hours Let it sit.
Garnish with powdered coconut and pistachios and serve by slicing.

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