Kopehai - Baking with Dimi

KOPEHAI - BAKING WITH DIMI
Ingredients:
- 1 packet of Antoniou Fillo Pastry
- 250g unsalted butter
- 6 egg room temperature (separated)
- 1 cup castor sugar
- 1 cup fine bread crumbs
- 1 teaspoon vanilla sugar
- 3 cups chopped Almonds
- 3 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/3 cup brandy
Syrup:
- 2 & 1/2 cups sugar
- 2 & 1/2 cups water
- 1/ 2 lemon rind and juice
- 1 cinnamon stick
- 5 whole cloves
- 1 teaspoon vanilla sugar
Method
Prepare the syrup first by adding all the ingredients in a medium size pan. Place pan onto your cook top. Once it comes to the boil leave it to simmer for a further 20min on a medium heat. Turn off and allow it to cool.
Preheat your oven on 170c
For the Cake:
Ground your almonds and place them into a bowl, add vanilla sugar, baking powder, bread crumbs and all the spices and give it a really good stir to combine all the ingredients and set the bowl aside.
In a small pot add the butter and melt over a low heat.
Separate the eggs into two bowls. Beat the egg whites until you have peaks. Beat sugar and egg yolks together until pale in colour.
Prepare you baking tray using half of your Fillo pastry and butter.
Using a pastry brush, butter your pan and then lay a piece of Fillo pastry and drizzle with butter, add another sheet of Fillo pastry on the opposite side of your pan and drizzle with some butter, repeat this all the way around your pan so that the cake mixture doesn't come outside the pan sides or the bottom of your pan, allowing an over hang of the pastry.
To prepare your cake filling, using a metal spoon add a little of the beaten egg white, and brandy to the egg yolk mixture and stir to combine, add almond mixture, stir to combine. Add the remaining egg white mixture and gently combine all the ingredients. Add the mixture to your pan.
Bring in the sides of the pastry one at a time brushing with a little butter, once you have done that using the remaining Fillo pastry sheets one a time Brush with butter and complete the top of the cake. Using your brush tuck the Fillo pastry around the sides. Cut the Fillo pastry to your desired portion. Brush the top with all the remaining butter and sprinkle the top of the cake with some water (Not to much).
Bake in a 170c fan forced oven for around 40min or until your cake tester comes out clean.
Once your cake is baked and taken out of the oven. Cut the cake and pour cold syrup over the top and allow the cake to cool before serving.
** NOTE: The pan size is 30 x 26.5 cm **

[@emelinbarelias760]

Love it👏👏👏❤

[@amandawills9417]

delicious thank you

[@tassnicopoulos1478]

Beautiful presentation Dimi xx

[@bakingwithdimi1324]

Thank you 😊❤️