Old-Fashioned Layered Dessert (Ekmek)
A soft and syrupy base, a middle layer of chocolate custard, a feathery top layer of vanilla cream and lots of crushed walnuts. One of the best layered desserts ever!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 190 grams / 6.7 oz toast rusks
- 200 grams / 7 oz walnuts (crushed)
- 550 grams / 1 lb +3 oz sugar
- 750 grams / 1 lb + 10 oz water
- 1200 grams / 2 lb + 10 oz fresh milk
- 360 grams / 12.6 oz sugar
- 200 grams / 7 oz fresh milk
- 10 tablespoons cornstarch
- 5 tablespoons unsweetened cocoa
- 2 cans Morfat cream
- 1 can sweetened condensed milk
- 1200 grams / 2 lb +10 oz heavy cream 35% fat
- 300 grams / 10.5 oz icing sugar
- 1 teaspoon vanilla extract
Instructions
- 1
In a 12 x 16 inch (30 x 40 inch) pan, lay the toast rusks in order to cover the bottom of the pan. Cut a rusk and fill empty spaces if needed.
- 2
For The Syrup:
- 3
In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
- 4
Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
- 5
Meanwhile, prepare the cream.
- 6
For The Chocolate Cream:
- 7
In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
- 8
In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
- 9
Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
- 10
Keep whisking until cream starts to thicken. This will take a few minutes.
- 11
Once the cream is thickened, spread over the rusks (once they have cooled down).
- 12
Sprinkle half of the walnuts over the chocolate cream and set aside to cool.
- 13
For The Vanilla Cream (Option No 1):
- 14
So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
- 15
With the whisk attachment on, beat over medium-high speed for 30 minutes.
- 16
Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
- 17
Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.
- 18
For The Vanilla Cream (Option No2):
- 19
So in case you didn't find any Morfat, no worries, we'll make a super creamy whipped cream instead.
- 20
Pour the heavy cream in your mixer's bowl, along with vanilla extract.
- 21
With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
- 22
Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
- 23
Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
- 24
Cut into 20 square pieces and serve!