Baklava cake

Baklava cake

Baklava cake is really amazing. The layers of filo pastry, dried apricots and nuts make the cake so delicious. Drizzled with honey, it is extra sweet.

INGREDIENTS

FOR THE DOUGH

225 g butter
400 g sugar
9 eggs (size M)
3 tsp vanilla extract
425 g wheat flour (type 405)
1½ tsp baking powder
1 pinch of salt
225 g yoghurt
Some fat for the molds
Some flour for the molds

FOR THE HONEY SYRUP

100 ml water
100 g sugar
50 g liquid honey

FOR THE PISTACHIO MIXTURE

150 g pistachios
2 tbsp sugar
1 tsp cinnamon
1 tsp ground cardamom

FOR THE FILLO DOUGH BASES

100 g butter
7 sheets of filo dough

ALSO

100 g dried apricots
80 g walnuts
250 g Greek yoghurt (full fat)

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease three springform pans (Ø 16 cm) and dust with flour. For the dough, put the butter in a small saucepan and melt it. Beat the sugar with the eggs and vanilla extract on the highest setting until creamy.

Step 2
Mix the flour, baking powder and salt in a separate bowl, sift into the sugar-egg mixture and stir briefly. Finally, mix the yogurt and then the melted butter into the dough.

Step 3
Divide the dough evenly into the prepared pans, smooth it out and bake in the preheated oven for approx. 35 minutes. Then let the cake bases cool down.

Step 4
For the honey syrup, bring the water and sugar to the boil in a saucepan, add the honey and reduce everything on a medium heat for approx. 5 minutes.