One day I saw on pictures on Facebook of my former colleague and a very good friend Emilia Slavova making an unknown for me dessert – Ayle Cocoa Pastry. I’ve never heard of it and I was very intrigued. An interesting combination of flavors and textures! And the ice cream supplement is my idea. It definitely softens and changes the texture!
Well, here it is!
Emy, special thanks about it! A real pearl in our culinary crown 🙂
INGREDIENTS:
DIRECTIONS:
Pour water and sugar into a casserole and put on moderate heat.
Wash the lemon well and grate the peel of half of the lemon. Then cut it and squeeze its juice.
Once the syrup has boiled, add the lemon juice.
Add the lemon zest.
Simmer the syrup for about 15 minutes. After getting thicker, remove it from the fire and set aside to cool.
Take the banitsa (cheese pie) pie sheets and start making a harmonic about 2-3 cm wide. Put them in a greased pan.
Spread the sheets evenly in the pan. Put them in the oven to bake until golden for about 10-15 minutes at 180 degrees.
Put the eggs and the sugar in a large bowl.
Beat with mixer until smooth.
Add the yoghurt and beat.
Add the baking powder.
Add the oil and beat again.
Sift the cocoa and the flour into a separate bowl.
Add it to the cake mix, stirring gently.
You need to get a homogeneous brown mix like for cupcakes.
Meanwhile, the banitsa sheets should be well baked in the oven.
Pour the cake mixture onto the baked sheets.
Spread with a spatula the mixture evenly over the entire surface of the crust.
Bake the pastry for about 40 minutes at 170 degrees.
After the pastry gets cooler in about 10 minutes, cut it into squares of desired size.
Pour gradually the syrup.
Let the pastry cool in the fridge for about 2-3 hours before serving.
After a few hours in the fridge, the pastry had already absorbed all the syrup.
With a serving spatula separate a piece from the pre-cut sections. Now the Ayle Pastry is ready to serve.
To soften the taste, you can add an ice cream ball on top. I used vanilla ice cream with chocolate. Everybody liked the ice cream garnish:). Bon apetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Pour water and sugar into a casserole and put on moderate heat.
Wash the lemon well and grate the peel of half of the lemon. Then cut it and squeeze its juice.
Once the syrup has boiled, add the lemon juice.
Add the lemon zest.
Simmer the syrup for about 15 minutes. After getting thicker, remove it from the fire and set aside to cool.
Take the banitsa (cheese pie) pie sheets and start making a harmonic about 2-3 cm wide. Put them in a greased pan.
Spread the sheets evenly in the pan. Put them in the oven to bake until golden for about 10-15 minutes at 180 degrees.
Put the eggs and the sugar in a large bowl.
Beat with mixer until smooth.
Add the yoghurt and beat.
Add the baking powder.
Add the oil and beat again.
Sift the cocoa and the flour into a separate bowl.
Add it to the cake mix, stirring gently.
You need to get a homogeneous brown mix like for cupcakes.
Meanwhile, the banitsa sheets should be well baked in the oven.
Pour the cake mixture onto the baked sheets.
Spread with a spatula the mixture evenly over the entire surface of the crust.
Bake the pastry for about 40 minutes at 170 degrees.
After the pastry gets cooler in about 10 minutes, cut it into squares of desired size.
Pour gradually the syrup.
Let the pastry cool in the fridge for about 2-3 hours before serving.
After a few hours in the fridge, the pastry had already absorbed all the syrup.
With a serving spatula separate a piece from the pre-cut sections. Now the Ayle Pastry is ready to serve.
To soften the taste, you can add an ice cream ball on top. I used vanilla ice cream with chocolate. Everybody liked the ice cream garnish:). Bon apetit!
