Traditionally, this cake is made from layers of yufka wrapped around a filling of marzipan and orange blossom juice. It is then topped with almonds and generously dusted with powdered sugar. I decided to make the chocolate version because I like some chocolate in my desserts. Yes, the chocolate version and as delicious as it looks.
The first step in making this cake is to make marzipan consisting of almond, honey, egg yolk, vanilla, rose water and butter. I didn’t stop grinding my almonds in a full paste because I wanted some more chunkier. After the almonds are thoroughly ground, add the chopped chocolate. It’s time to collect the cake. Don’t be afraid to work with Phyllo pulp, it’s really simple. And don’t stress too much about tears, the only thing that matters is that you make the cake one piece. Nobody will mind it being a little messy because it will taste delicious… and really, that’s all!
- 1 1/2 cups raw almonds
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon rose water (optional)
- 6 tablespoons salted butter, at room temperature
- 6 ounces semi-sweet or dark chocolate, chopped
- 12 sheets thawed phyllo dough
- 1 stick (8 tablespoons) melted butter
- honey, chopped pistachios, powdered sugar, and dried roses, for serving
- 1. Preheat the oven to 350 degrees F. Grease a large baking sheet with butter.
- In a food processor, combine the almonds, powdered sugar, cinnamon, egg yolk, vanilla, rose water, if using, and 6 tablespoons butter. Pulse until a paste begins to form. Add the chocolate and pulse until the chocolate is finely chopped.
- On a clean work surface, gently lay 3 sheets phyllo down vertically, side by side, overlapping the edges by a 1/4 an inch. Brush with butter. Next top with three more sheets of phyllo dough (just like the first set, right on top, and vertical), again, brush the top with butter. Repeat with the remaining sheets of phyllo until you have 4 layers (and 3 rows).
- Spoon the almond paste along the long edge of the phyllo dough. Now gently roll the phyllo dough up and over the paste to create a log. Brush the log with butter and then gently spiral the log into a coil. Don’t worry if you have some places where the dough tears, it will be fine. Place the spiral onto the prepared baking sheet. Brush the top with the remaining butter. Transfer to the oven and bake for 15-20 minutes or until the phyllo is lightly golden.
- Serve dusted with powder sugar or honey.