in the cake pan. Repeat the layering and nut sprinkling process 5 more times, for a total of 40 sheets of phyllo
dough. Phyllo dough should be the last layer. Take the small sharp knife and cut small slices into the top of the
phyllo (one criss-cross), going down several layers but not all the way to the bottom of the pan, and not all the way
from the center to the edge. You want a line long enough just so that the syrup can drip downwards and be absorbed by the bottom layers. Cover the first pan with plastic wrap and place in the refrigerator. Repeat this process
with the second cake pan.
4. Lightly brush the leftover cuttings of the phyllo dough with butter and place them in the bottom of the third
cake pan until they have covered the bottom, then sprinkle half of the remaining nut mixture over them. Continue
brushing the cuttings until they’re all buttered, tossing the buttered cuttings into the bowl with the nut mixture as
you butter them. This top layer can look more abstract – fold and arrange the pieces decoratively for height and
aesthetic.
5. Remove the other two cake pans from the refrigerator, uncover them, and now place all three cake pans in the
oven. Bake at 350 degrees Fahrenheit for 55 minutes. The phyllo dough should double in height. Remove from the
oven and pour the syrup over the pans. Allow the cakes to sit in their pans, cooling and soaking up the syrup for at
least an hour (I didn’t have time, so I unfortunately had to remove about 30 minutes from the process – the cake
was pretty rested though by the time we actually ate it).
6. For the layering part, unclip the springform rings, and use your hands to lift and move the phyllo cakes onto your
plate / cake stand. Layer the two circular phyllo cakes on top of each other, and make sure that you remove the
sheet of parchment paper underneath. Try to ensure that you line up the cakes as evenly as possible.
7. Finally, place the phyllo cake with the cuttings on top, again making sure to remove the parchment paper. Garnish with edible flowers.
Photo By: Robyn Huang, www.thechewishkitchen.com
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