Milk Fudge Cake
Its true that one thing leads to another.A recent connection with a television drama series from turkey attracted me towards getting to know the country ,its traditions and rituals and as a result food of this beautiful country.
Although very distinct in their cuisines, it is a mixture of various elements from various cuisines like ottoman,Jewish ,Iranian and different parts of Europe.Desserts too have a very important place in the Turkish cuisines.
Perhaps more than any other cuisine.They have a popular saying in turkey,”Eat sweetly and speak sweetly”. They are prepared with their heart and soul and have a very important and distinctive place in Turkish cuisines.
I picked up the easiest and the most delicious the first.Its the Turkish style milk soaked cake . The original its made with all purpose flour ,but as my reputation goes,i made this again with 100% Wholewheat Flour.
That makes it even more coveted , due to its high health quotient.Its light for the tummy and healthy. Addiction Alert!!! Its so delicious that it’ll be difficult to stop yourself from indulging into multiple servings.
But the good news is ,you may even let the kids indulge ,as its a wholewheat cake soaked in milk and topped with white custard. You just need a handful of ingredients and 30 minutes at hand. I just fell in love with the dish as soon as i had a bite. This recipe has been adapted from Easy Turkish Recipes.
Try this recipe and relish the wonderful Turkish flavors.
Turkish Choco Fudge Cake
Ingredients
- 200 gm whole wheat flour
- 200 gm sugar powdered
- 100 ml milk Full Fat
- 2 eggs large
- 100 ml vegetable oil
- 1 tbsp baking powder
- 1 tsp Vanilla extract / vanilla essence
- 3 tbsps cocoa powder
- Pinch salt of
- 200 ml milk Full Fat (room temperature)
- 600 ml milk
- 3 tbsps all purpose flour
- 2 tbsps cornstarch
- 4 tbsps sugar
- 200 ml fresh cream
- 1/2 tsp vanilla essence
- cocoa powder to sprinkle on top.
Instructions
- Preheat the oven @180 degree Celsius.
- Grease a square baking dish with butter. 8" * 8" glass baking pan.
- First Bake the Cake: Sieve the dry Ingredients Flour,baking powder and cocoa powder together and keep aside.In another bowl, with a hand blender,whisk 2 eggs till foamy.Add the sugar and oil and whisk untill well blended and creamy.Add the vanilla essence and whisk again.Add the dry ingredients and whisk with the blender till everything is mixed nicely.Pour this batter into the greased baking dish and bake for 25 minutes or till a pin inserted comes out clean.
- Now Make the Icing: In a saucepan,mix together all purpose flour,cornstarch and sugar and dry mix.Now, gradually add and keep stirring 600 ml of Full fat Milk and mix well till no lumps.Now put this on a flame and cook till it come to a boil and thickens.Once it comes to a boil simmer the flame and add the cream and vanilla essence.Cook for a few minutes to thicken it further and put it off the burner and leave to cool down.Keep giving it a stirr after every 5 minutes to avoid a top thick layer .Once it is cooled down,sieve this mixture to relese any lumps.
- Assembling the Fudge: Cool the cake and once it cools down,pour 200 ml of milk at room temperature to soak the cake. Now pour the white custard icing on top.Remember the custard should be thick so that it doesnt dissolve on to the cake but remains as a thick layer on top.
- Refrigerate this in the fridge for about 2 hours. Now sprinkle some coco powder over the top to cover the white surface completely.You make keep this again in the refrigerator till served.
- This cake tastes best when served within 3- 4 hours. You may keep this in the fridge for upto 2-3 days.
- To Serve: Cut small square pieces and serve cold.