Arabic Cake – Aish el Saraya

Ingredients for 1 servings:

• 1 jar water
• 2 glasses of sugar
• 1 dashes lemon juice
• 1 liter of milk
• 2 tbsp sugar
• 1 cup whipped cream
• 5 tbsp cornstarch
• Rusks or toasted bread
• Pistachios
• optionally ground nuts of your choice
• possibly rose water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

without baking, without flour, without eggs

First, take a medium-sized saucepan and pour in the water, sugar, and a squeeze of lemon. Let it simmer until it turns into a syrup, about 7 minutes. Meanwhile, take a dish of your choice and line it with rusks until the entire base is covered. Then, take the hot, syrupy sugar water and pour it over the rusks, making sure every bit of it is covered. For the custard, mix the whipped cream with the cornstarch and sugar. Next, bring the milk to a boil, then add the blended whipped cream and cook it with the milk until it has a pudding-like consistency. If you like, add two bottle caps of rose water. When the mixture has a pudding-like consistency, pour it all over the rusk base soaked in sugar syrup and let the dessert cool for about 40-60 minutes. After cooling, sprinkle everything with chopped pistachios and it’s ready to serve.