Constantinople Cake

Ingredients:

For the dough:

12 egg whites

15 tablespoons sugar

six tablespoons of flour

200 g walnuts

For the filling:

12 egg yolks

8 tablespoons flour

5 sachets of vanilla sugar

10 tablespoons powdered sugar

500ml milk

250 g butter

300 g walnuts

Preparation:

Crust: Whisk 6 egg whites with 7.5 tablespoons of sugar, 3 tablespoons flour, to add it manually mixing 100 grams of nuts and bake the crust in the pan  on  baking paper. In the same way, make another sheet. When the crust baked and cooled divide them lengthwise so you get 4 of the same bark.

Phil: 8 tablespoons of flour, 5 bag of vanilla sugar, 10 tablespoons of powder-sugar, stir in a little milk, previously put 500ml of milk to a boil and cook the pudding. Cream the butter with 4 tablespoons of powder-sugar, and to add one by one yolk mixing with the mixer.

The cooled filling assemble with egg butter, manually mute and finally add 300 grams of nuts. This filling fill each crust and assemble the cake. Coat the cake inside and sprinkle with coarsely ground walnuts. Garnish as desired

Baklava

Ingredients

500 g ready-to bark baklava

500g walnuts - half ground, half a chopped

3 tablespoons bread crumbs

100ml oil coating bark

125ml oil and 125g of butter to coat baklava

syrup:

800ml water

800g sugar

juice of half a lemon

Preparation

Prepare syrup

First make the syrup to cool down when baklava is baked. Boil water and sugar 20 min. Towards the end add the juice of half a lemon. Allow to cool while making baklava, because it goes hot baklava - cold syrup.

Preparing baklava:

Size 20x30cm baking dish coated with oil. Kore cut the size of the pan. Mix the walnuts and bread crumbs. First, line up in a baking pan crust 3 each coated with oil. Fourth sprinkle a mixture of nuts and bread crumbs, fifth oiled. So line up to the end, one coated with oil, sprinkle with nuts next until you spend all the material. At the end of 3 crust coated with oil just as in the beginning. Put aside another crust. Baklava cut diagonally to the rhomboids. Heat 125ml of oil and 125g of butter and pour it over the cut-out baklava. On baklava put an entire crust that has been left on the side in order not burned.

Baking baklava:

Baklava is baked 50min. Heat the oven to 220C. The first 10 minutes the oven to 220C. Reduced to 180C and bake for 30 minutes at 180C. At the end of this firing step up to 200C while the temperature of the furnace for 10 minutes.

Remove from the oven, remove the upper crust and pour cold bay. When absorbed bay can hang another casserole 10 minutes to stand in order to avoid the upper crust of the elevator. Allow to cool to room temperature and placed in the refrigerator covered with aluminum foil