Muhallebili Kek
A moist chocolate sponge cake soaked with milk and topped with silky vanilla custard and cake crumbles—a Turkish classic loved for its rich, creamy layers.
Equipment
Ingredients
Cake
egg
3 piece
granulated sugar
200 g
milk
240 ml
sunflower oil
100 ml
cocoa powder
20 g
baking powder
10 g
vanilla
5 g
all-purpose flour
240 g
Soaking
milk
240 ml
Custard
milk
1000 ml
granulated sugar
200 g
all-purpose flour
30 g
corn starch
30 g
egg yolk
1 piece
vanilla
5 g
Instructions
Whip eggs and sugar
Beat eggs and sugar until light and fluffy.
Add wet ingredients
Mix in milk and oil until combined.
Incorporate dry ingredients
Fold in cocoa powder, baking powder, vanilla and flour with a spatula.
Bake the cake
Pour batter into greased baking dish and bake in preheated 180°C fan oven.
Cool the cake
Remove cake from oven and let it cool completely.
Prepare custard base
Combine flour, starch, sugar and egg yolk in a pot.
Cook the custard
Add milk and cook, stirring constantly until it thickens. Add vanilla and remove from heat.
Soak the cake
Poke holes in cooled cake and pour milk over it to soak.
Assemble layers
Spread custard over soaked cake, then crumble reserved cake pieces on top.
Chill and serve
Refrigerate assembled cake for 1 hour, then decorate and slice.
Original recipe
Storage
Store covered in refrigerator; custard layer may separate if frozen
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