Baklava and cake – 2 in 1

Ingredients for 1 servings:

• 400 g sugar
• 400 ml water
• e.g. lemon juice
• 3 eggs
• 100 g sugar
• 180 g flour
• 1 packet of baking powder
• 4 tbsp milk
• Oil for greasing
• 1 pack of Yufka pastry sheets, available in any Turkish store
• Butter for spreading
• 100 g pistachios, ground, e.g. also 150 g

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

For the sugar syrup, mix the sugar and water in a saucepan and bring to a boil. When it starts to boil, add a few drops of lemon juice and simmer over low heat for about 30 minutes, then chill. Tip: The baklava needs to be warm and the syrup cold, so you can prepare the syrup a day in advance. To make the baklava, beat the eggs with the sugar until frothy. Then add the flour, baking powder, and milk. Grease a baking dish with oil. For a larger baking tray, double the dough ingredients and use two packages of yufka. One package of yufka contains 12 sheets. For a small baking tray, cut the yufkas in half. Stack the first half in the baking dish. Brush each sheet with melted butter. Add the dough and smooth it down. Stack the remaining sheets on top of the dough and also brush each sheet with butter. Cut the individual baklava sheets. Bake at 180°C (350°F) in a conventional oven until golden brown. After baking, let the baklava cool for about five minutes, then pour the cold syrup over it. Finally, garnish with ground pistachios.