Arabic cake (esh esaraya)

Ingredients for Arabic cake (esh esaraya)

Instructions for Arabic cake (esh esaraya)

To prepare the Arabic cake (esh esaraya) recipe, please follow these instructions:

Remove the edges of the toast and shake them. Bring so many toast in the bottom of a large pan until they fill the entire bottom.

Bring the sugar into a saucepan, stir for 2 minutes at high temperature and then add water. Let it boil while stirring until the mass has a golden brown caramel color.

Pour the finished caramel paste over the toast and place it on the fridge.

Bring milk and whipped cream in a bowl. Carefully seal the flour into the mixture while whipping heavily.

Bring the mixture into a saucepan at high temperature and whip it until it has obtained a creamy consistency.

The finished cream mass poured over the caramelized toast bottom and put to a boil until it has become cold and solid.

You decide if you want to sprinkle crushed pistachio nuts / coconut on the cake before placing it on the fridge.

Shelf life 2-3 days in refrigerator.

tips:
- Remember to remove the edges on the toast and shake them well (the harder the better) - The caramel mass need neither be too solid nor for the water (a middle tension) - Do not be surprised at all the caramel water at the bottom of the forehead when You must take a piece of the finished chilled cake. It is proof that it is made right;)