Crispy Baklava Cake

Ingredients

• about 15 layers baklava pastry
• an unspecified amount + 3 tablespoons + 2 tablespoons melted ghee
• 4 large eggs
• 1 packet vanilla
• 1 cup (100 grams) sugar
• half a cup (100 ml) vegetable oil
• 200 ml + 150 ml milk
• 1½ cups flour
• half a cup unsweetened raw cocoa powder
• 1 packet (10 grams) baking powder
• to taste honey or sugar syrup
• half a packet (50 grams) 85% dark chocolate
• 250 grams kunafa pastry
• 250 grams out of a half-kilo amount pistachio butter

Instructions

1. Using scissors, cut about 15 layers of baklava pastry to fit the Pyrex dish, holding the dish steady by hand.
2. Arrange the cut baklava pastry layers inside the Pyrex dish.
3. Melt the ghee in the microwave until hot.
4. Pour the hot ghee over the baklava pastry layers in the Pyrex dish until they absorb it completely.
5. Place the Pyrex dish in a preheated oven for about 15 minutes with top and bottom heat.
6. Beat 4 room-temperature large eggs in a mixing bowl.
7. Add 1 packet of vanilla and 1 cup of sugar weighing 100 grams to the mixing bowl, then beat for 4 to 5 minutes until doubled in volume.
8. Gradually add half a cup of vegetable oil, 100 ml, to the mixing bowl while mixing on low speed.
9. Add 200 ml of milk to the mixing bowl.
10. In a separate bowl, sift 1½ cups of flour with half a cup of unsweetened raw cocoa powder and 1 packet of baking powder weighing 10 grams.
11. Add the sifted dry ingredients to the cake batter.
12. Gently fold the cake batter from the bottom upward with a spatula so the texture does not become elastic.
13. If the baked baklava pastry layer is too dark on top, remove the top layer as needed and leave the layer underneath.
14. Add 3 tablespoons of ghee to the baked baklava layer, then add honey or sugar syrup while it is hot so that it absorbs it.
15. Transfer the prepared baklava layer to one side of the work surface.
16. Pour the cake batter into a pan similar in size to the Pyrex dish or into another Pyrex dish.
17. Tap the pan on the work surface several times to release air bubbles from the cake batter.
18. Place the cake pan in a preheated oven at 180°C with top and bottom heat.
19. Bake the cake pan in the oven for about 25 minutes to half an hour.
20. Place 150 ml of milk and half a packet of dark chocolate weighing 50 grams in a saucepan over the heat.
21. Stir the milk and chocolate mixture in the saucepan over the heat until the chocolate melts.
22. Remove the cake from the oven and check that it is done.
23. Quickly poke holes in the surface of the hot cake after removing it from the oven.
24. Pour the hot milk and chocolate mixture over the hot cake until it absorbs it, then set it aside to rest.
25. Finely chop 250 grams of kunafa pastry before toasting it.
26. Toast the kunafa pastry in a pan on the stovetop with ghee, stirring continuously, until it reaches a suitable color and is fully cooked.
27. Leave the toasted kunafa pastry to cool.
28. Place 250 grams of pistachio butter in a bowl and stir it if necessary to achieve a suitable spreading consistency.
29. Spread the pistachio butter over the cake layer after it has rested.
30. Distribute the toasted kunafa pastry over the pistachio butter.
31. Place the crisp baklava layer over the cake layers as the final layer.
32. Serve the dessert after cutting it so that all three layers appear together.