Syrup-soaked Cake with Phyllo Dough and Yogurt Cream

Name: Syrup-soaked Cake with Phyllo Dough and Yogurt Cream - Frusina P.
Ingredients: 1 package of pastry sheets; 400 g; oil; for greasing the sheets Yogurt cream:; 8 eggs; 200 g sugar; 1 kg yogurt; orange/rum/vanilla essence; to taste Burnt sugar syrup:; 180 g sugar; 400 ml water

Meat - Syrup-soaked Cake with Phyllo Dough and Yogurt Cream by Frusina P. - Recipia

Leave the phyllo sheets to thaw so that they become flexible and easy to handle. In the meantime, we will prepare the yogurt cream, a delicious mixture that will add a touch of freshness to our dessert. In a large bowl, whisk the eggs well with the sugar until the mixture becomes frothy and a deep yellow. Add the yogurt, which will provide a creamy texture, and your favorite flavors such as vanilla or lemon zest to enhance the taste. Let the mixture sit so that the flavors blend perfectly. Prepare a baking tray measuring 26 x 38 cm, lining it with parchment paper to prevent the cake from sticking. Place 1/3 of the total number of phyllo sheets in the tray, making sure to brush each sheet with oil to achieve a golden and crispy crust. Pour half of the yogurt cream evenly over the phyllo sheets, ensuring it spreads well. Then, carefully place another 1/3 of the phyllo sheets, also brushed with oil. Once you finish with the layer of sheets, pour the remaining yogurt mixture, which will create a moist and tasty effect inside the cake. Cover everything with the last portion of phyllo sheets, which should also be brushed with oil. Now, the cake is ready for the oven! Preheat the oven to 180 degrees Celsius and place the tray inside. Bake for about 30-40 minutes or until the sheets become golden brown and the yogurt cream is well set. When the cake is ready, take it out of the oven and let it cool for 5-7 minutes before slicing it in the tray. Now, let’s prepare the burnt sugar syrup, which will add a delicious layer of sweetness. In a pot, caramelize the sugar over low heat, stirring constantly until it takes on a golden color, similar to cognac. Carefully add water and keep it on the heat until the caramel melts completely, then let it boil for a few moments. To finish the cake, pour the hot syrup evenly over it, little by little, so that it is gradually absorbed. As the syrup soaks into the sheets, they will puff up, and the top ones will wrinkle, creating a rustic and appetizing appearance. Serve the cake sliced after it has cooled completely, enjoying every delicious bite and the contrast between the crispy texture of the sheets and the smooth yogurt cream. This is a recipe that will surely impress and bring smiles to the faces of your loved ones!