Kopenhai
Cynthia Gouvis
Syrup-infused almond cake sandwiched between buttery, crispy filo layers.
Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine Greek
For the syrup
- 2 c. sugar
- 1 c. water
- 1 t. lemon juice
For the filling
- 6 oz. blanched almonds, ground fine (or almond meal)
- ½ lb. unsalted butter, melted
- 2 c. sugar
- 1 c. bread crumbs Panko works well
- ½ oz. brandy
- 7 large eggs, room temperature
- ½ lb. filo, store-bought, defrosted
To make the syrup
In a small saucepan, bring 1 c. water and 2 c. sugar to a boil, the allow to simmer, stirring until sugar is dissolved.
Add lemon juice to syrup mixture, stir, and allow to cool, then refrigerate.
To make the filling
Preheat oven to 375° F.
Separate eggs. Beat egg whites in a large bowl until peaks stand up. Set aside.
In a standing mixer, beat egg yolks and add sugar slowly until mixture is fluffy and light.
Add brandy and mix quickly.
Remove the bowl from the mixer.
Using a large spoon, lightly fold the beaten whites into the egg mixture, alternating with the bread crumbs and almonds. Mix well.
Assembly
Butter a large (13" x 9" x 2") Pyrex or metal baking dish.
Using half of the filo for the bottom, separately fit and place each sheet, buttering it with melted butter before layering the next sheet.
Pour the cake/filling mixture on top of the layers of filo.
Then continue layering and buttering the remaining sheets of filo over the the top of the cake-filling mixture.
With a sharp knife, cut the top layers of filo down the middle in 4 long sections (so 3 cuts).
Bake for 30-40 mins. until toothpick inseerted in center of cake (through one of the cuts) comes out clean.
Remove cake from oven and immediately pour the cold syrup over the hot cake.
Allow to cool and cut into serving pieces with a sharp knife. For a traditional presentation, cut pieces into diamond shapes.
Keyword almonds, Butter, filo