An oriental rich cream cake, this one is called Layali Lubnan in Arabic. It is a cake recipe saved for all kinds of festivities, including holidays and after fasts. It is said to be one of the easiest cakes to make out there, so give it a try!
Image Source:
Cook With Mima
Ingredients for bottom crust:
Method of preparing the cake:
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Place all crust ingredients in a pot and bring to a boil, stirring frequently. Reduce the flame to medium-low and keep stirring until thick- about 10-15 minutes.
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Remove from heat and transfer to a transparent baking dish. Cover with cling wrap and let cool down to room temp. for about 20 minutes. Then chill in the fridge for another 45 minutes.
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Freeze the heavy cream 10 minutes. Beat with a mixer until it solidifies, then gradually add the sugar and vanilla and keep beating until thick and firm.
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Cover in cling wrap and chill in the fridge. When the cake's bottom crust is ready, spread a layer of crème fraiche over it.
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Then spread an even layer of the heavy cream. Sprinkle the pistachios and chill for a minimum of 6 hours, but preferably for the night.
Method of preparing the syrup:
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Boil the sugar and water. Once boiling, let boil 7 extra minutes and then add the lemon juice.
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After another 1-2 minutes of boiling, add the rose water and orange blossom water. Stir and remove from heat.
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Cover the pot, let it cool to room temp. and then drizzle over the cake and serve.
Source: Cook With Mima
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