Turkish Cream Cake with Pistachios and Honey Syrup

Hello dear bakers! Today we’re excited to share with you a delightful recipe for a heavenly Turkish cream cake that’s perfectly halal and absolutely delicious. This cake features light vanilla sponge layers filled with a rich cream filling, topped with crushed pistachios and honey syrup. Let’s prepare this beautiful dessert together!

Preparation Time

• Prep time: 45 minutes
• Cooking time: 30 minutes
• Cooling time: 2 hours
• Total time: 3 hours 15 minutes

Ingredients

For the Sponge Cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 large eggs (room temperature)
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup warm milk
• 2 teaspoons vanilla extract (alcohol-free)
• Zest of 1 lemon

For the Cream Filling

• 3 cups heavy whipping cream
• 2 packages cream cheese (16 oz total)
• 1 cup powdered sugar
• 2 teaspoons vanilla extract (alcohol-free)

For the Topping

• 1 cup ground pistachios
• 1/4 cup crushed pistachios for garnish
• Extra whipped cream for decoration

For the Syrup

• 1/2 cup honey
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

Preparing the Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together:
   • Flour
   • Baking powder
   • Salt Set aside.
3. In a large mixing bowl, beat eggs and sugar until light and fluffy (about 5 minutes).
4. Gradually add:
   • Vegetable oil
   • Warm milk
   • Vanilla extract
   • Lemon zest Mix until well combined.
5. Slowly fold in the dry ingredients, being careful not to overmix.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.

Making the Cream Filling

1. In a large bowl, beat heavy cream until stiff peaks form.
2. In a separate bowl, beat cream cheese until smooth.
3. Add:
   • Powdered sugar
   • Vanilla extract Beat until well combined.
4. Gently fold whipped cream into cream cheese mixture until smooth.

Preparing the Syrup

1. In a small saucepan, combine:
   • Honey
   • Water
   • Lemon juice
2. Heat until just warm, stirring to combine. Set aside to cool.

Assembly

1. Once cakes are completely cool, carefully slice each layer horizontally to create two layers.
2. Place the first layer on your serving plate and brush with honey syrup.
3. Spread a generous layer of cream filling.
4. Sprinkle with ground pistachios.
5. Top with the second layer and repeat the process:
   • Spread cream filling on top
   • Sprinkle with crushed pistachios
   • Add decorative whipped cream swirls
   • Garnish with additional pistachios
6. Refrigerate for at least 2 hours before serving.

Tips for Success

• Ensure all ingredients are at room temperature before starting
• Don’t overmix the cake batter to keep it light and fluffy
• Chill the cream filling if it becomes too soft while working
• Level your cake layers for professional results
• Keep the cake refrigerated until ready to serve

Storage

• Store in an airtight container in the refrigerator for up to 4 days
• Can be frozen for up to 1 month (without decoration)

Serving Suggestions

Serve this beautiful cake with:

• Turkish coffee or tea
• Additional honey syrup on the side
• A sprinkle of ground pistachios
• Fresh mint leaves for garnish

Halal Certification Note

This recipe has been carefully crafted using halal-certified ingredients. Please ensure when purchasing ingredients that they carry appropriate halal certification marks. The vanilla extract used is alcohol-free, and all dairy products are from halal-certified sources. This dessert is suitable for those following Islamic dietary guidelines.

Afiyet olsun! (Enjoy your meal!)