Greek-Style Sponge Cake Baklava (Baklava Pudding) Recipe

Introduction

This Greek-style Sponge Cake Baklava offers a unique twist on the classic dessert by combining fluffy sponge cake with traditional baklava flavors. Layers of buttery phyllo, spiced nuts, and a sweet honey syrup make this pudding irresistibly rich and comforting.

Ingredients

• 4 large eggs
• 100 grams sugar
• 60 grams walnuts
• 60 grams pistachios
• 1 teaspoon ground cinnamon
• 1/3 teaspoon ground clove
• 100 grams flour
• 100 grams fine semolina
• 1 tablespoon baking powder
• 450 ml water
• 600 grams sugar (for syrup)
• 120 grams honey
• 1 cinnamon stick
• 4 Greek phyllo sheets
• 150 grams butter

Instructions

1. Step 1: Separate the egg yolks from the egg whites.
2. Step 2: Beat the egg whites on high speed. When meringue begins to form, gradually add half of the sugar (50 grams). Reduce speed to medium and continue beating for about 5 minutes until the meringue is firm. Set aside.
3. Step 3: Beat the egg yolks on high speed. Slowly add the remaining 50 grams of sugar, beating for about 10 minutes until the mixture is whitish, foamy, and doubled in size.
4. Step 4: In a food processor, combine the walnuts, pistachios, cinnamon, and ground clove. Pulse until the nuts are coarsely chopped.
5. Step 5: In a mixing bowl, mix the flour, semolina, and baking powder.
6. Step 6: Gently fold the meringue into the yolk mixture using a silicone spatula, being careful not to overwork it to keep the mixture fluffy.
7. Step 7: Add the flour and nut mixture and combine well.
8. Step 8: Preheat your oven to 180°C (356°F).
9. Step 9: Melt the butter and generously grease a cake pan.
10. Step 10: Lay the 4 phyllo sheets flat and cut them in half.
11. Step 11: Place the first 4 phyllo pieces in the cake pan, covering it completely. Brush thoroughly with melted butter, then add the next 4 phyllo pieces on top, also greased.
12. Step 12: Pour the cake mixture evenly into the pan.
13. Step 13: Trim any excess phyllo from the pan edges, then fold the outer phyllo edges inward over the cake mixture. Brush the entire surface with butter. Prick the top lightly with a knife.
14. Step 14: Bake for about 20 minutes until golden and set.
15. Step 15: While baking, prepare the syrup by combining water, honey, sugar, and cinnamon stick in a saucepan. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes without stirring.
16. Step 16: Once the cake is baked, pour the warm syrup evenly over it as soon as it comes out of the oven.
17. Step 17: Let the baklava cool to room temperature in the pan before removing.
18. Step 18: Serve at room temperature or chill in the refrigerator for 2 hours if you prefer it cold.

Tips & Variations

• Use a silicone spatula to gently fold mixtures to keep the batter light and airy.
• For added flavor, toast the nuts lightly before chopping.
• Try substituting pistachios with almonds for a different nutty taste.
• If phyllo sheets are not Greek style, reduce the number for a similar texture to avoid excess crispness.

Storage

Store the baklava covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a low oven if desired, or serve cold straight from the fridge for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular phyllo sheets instead of Greek phyllo?

Yes, you can substitute with regular phyllo sheets, but adjust the quantity slightly to avoid too many layers, which can become overly crispy.

Is it necessary to add the syrup right after baking?

Pouring the warm syrup immediately after baking allows the cake to absorb the flavors better, keeping it moist and delicious.

Greek-Style Sponge Cake Baklava (Baklava Pudding) Recipe

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This Greek-style Sponge Cake Baklava combines the rich flavors of finely chopped walnuts and pistachios with aromatic spices, layered with buttery phyllo sheets and soaked in a fragrant honey and cinnamon syrup. The cake features a light, fluffy meringue-based sponge filled with nuts and spices, baked within crisp phyllo layers, then drenched in a warm syrup to achieve the perfect balance of crunch and moist sweetness.

• Author: Felix
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake Sponge:

• 4 large eggs
• 100 grams sugar
• 60 grams walnuts
• 60 grams pistachios
• 1 teaspoon ground cinnamon
• 1/3 teaspoon ground clove
• 100 grams flour
• 100 grams fine semolina
• 1 tablespoon baking powder

For the Syrup:

• 450 ml water
• 600 grams sugar
• 120 grams honey
• 1 cinnamon stick

For the Phyllo Layers:

• 4 Greek phyllo sheets
• 150 grams butter

Instructions

1. Separate Eggs: Separate the egg yolks from the egg whites carefully, making sure no yolk gets into the whites.
2. Prepare Meringue: Beat the egg whites on high speed. When soft peaks begin to form, gradually add half of the sugar (50 grams) while continuing to beat. Reduce speed to medium and continue beating for about 5 minutes until the meringue is stiff and glossy. Set aside.
3. Beat Egg Yolks: In a separate bowl, beat the egg yolks on high speed. Slowly add the remaining 50 grams of sugar gradually (adding all at once prevents proper rising). Continue beating for approximately 10 minutes until the mixture lightens in color, becomes foamy, and doubles in volume.
4. Process Nuts and Spices: Place walnuts, pistachios, ground cinnamon, and ground clove into a food processor. Pulse until the nuts are coarsely chopped, keeping some texture.
5. Mix Dry Ingredients: In a separate mixing bowl, combine the flour, fine semolina, and baking powder thoroughly.
6. Combine Meringue & Yolks: Gently fold the meringue into the beaten egg yolks using a silicone spatula. Fold carefully to maintain fluffiness, avoiding overmixing.
7. Add Dry Ingredients and Nuts: Fold the flour, semolina, baking powder mixture and the nut-spice blend into the egg mixture carefully until well incorporated.
8. Preheat Oven: Heat the oven to 180°C (356°F) to prepare for baking.
9. Prepare Phyllo Sheets: Melt the butter. Grease a cake pan generously with butter. Lay the 4 phyllo sheets flat and cut each into halves, creating 8 pieces total.
10. Layer Phyllo: Arrange 4 phyllo pieces in the bottom of the pan, ensuring full coverage. Brush generously with melted butter, then add the next 4 phyllo pieces on top, also brushing well with butter.
11. Add Cake Mixture: Pour the prepared sponge cake batter evenly into the pan over the phyllo layers.
12. Fold Edges: Trim any excess phyllo from the pan rim. Fold the phyllo edges inward to cover the cake mixture, brush all phyllo thoroughly with butter.
13. Prick and Bake: Lightly prick the surface of the phyllo with a knife to help steam escape. Bake in the preheated oven for about 20 minutes until golden and cooked through.
14. Make Syrup: While baking, combine water, sugar, honey, and the cinnamon stick in a medium saucepan. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes without stirring to develop a clear syrup.
15. Pour Syrup: As soon as the baklava comes out of the oven, pour the warm syrup evenly over it, allowing it to soak in.
16. Cool: Let the baklava cool to room temperature in the pan to set and absorb the syrup fully.
17. Serve or Refrigerate: Remove from the pan once cooled. Serve immediately at room temperature or refrigerate for 2 hours for a chilled dessert.

Notes

• Be careful when folding the meringue into the yolk mixture to maintain the light texture of the sponge.
• Using Greek phyllo sheets achieves the best authentic texture and flavor.
• Do not stir the syrup while simmering to keep it clear and prevent crystallization.
• Pricking the phyllo before baking prevents bubbling and helps even cooking.
• This dessert can be stored refrigerated for up to 3 days; bring back to room temperature before serving for optimal taste.

Keywords: sponge cake baklava, Greek dessert, phyllo pastry, nut dessert, honey syrup, Greek pudding dessert, layered baklava, pistachio baklava, walnut cake