BAHĀR CAKE
1 cake
2 h
| Ingredients | Number |
|---|---|
| Basis: | |
| puff pastry (specially for börek and baklava, available in Turkish supermarkets) | 4 |
| vegan Butter | 100 g |
| pistachios | 120 g |
| walnuts | 1 handful |
| powdered sugar | 4 tbsp |
| Filling: | |
| vegan Skyr | 800 g |
| ground cardamom | 1 tbsp |
| vanilla pudding powder | 68 g |
| plant-based milk | 6 tbsp |
| sugar | 100 g |
| vegan Butter | 125 g |
| Topping: | |
| colorful cut flowers | |
| fresh raspberries | |
| powdered sugar |
"Creamy, nutty, fresh – sweet spring on your plate"
When the scent of sweet spices, crispy dough, and a creamy filling fills the kitchen, it’s time for the Bahār Cake. “Bahār” means “spring” in Dari and Farsi – and that’s exactly the feeling this cake evokes in you. Inspired by the classic Baklava Cheesecake, I created this cake to blend oriental flavors with modern lightness – of course, in a completely plant-based version.
The Bahār Cake begins with a fine, crispy filo dough layer that gives the cake a delicate texture. This is followed by a nutty pistachio-walnut base that brings a slightly salty yet rich aromatic note. The crowning glory is the creamy vegan vanilla cheese filling, which harmonizes perfectly with the flavors of the pistachios with its velvety taste. The Bahār Cake is completed with raspberries, which add a fruity freshness and a beautiful color contrast.
This cake brings not only the flavors of the Orient to the plate but also the feeling of lightness and freshness – exactly what you want from spring. Whether for afternoon coffee, as a birthday cake, or as a dessert highlight for a festive menu, the Bahār Cake is sure to impress. Try it out and see for yourself!
P.S. This cake is also a treat in every other season! ;)er season ;)
PERSONAL RECOMMENDATION
Decorate the Bahār Cake with fresh flowers of your choice – they not only bring a beautiful, spring-like touch but also make the cake visually stand out!
If you like rose water, feel free to add a teaspoon of it to the filling mixture and mix everything well. This will give the cake a delicate floral flavor.
PREPARATION
- Preheat the oven & prepare the nuts: Preheat the oven to 180°C (350°F). Grind the pistachios and walnuts in a mortar and mix them with two tablespoons of melted butter and powdered sugar. Set the mixture aside.
- Prepare the phyllo dough: Grease a cake pan with melted butter and place a layer of phyllo dough inside. Brush each layer with butter and repeat the process. Cut off any overhanging dough, crumble it, and distribute it on the bottom.
- Bake the base: Place the pan in the oven for 8-10 minutes until the phyllo dough is golden brown.
- Prepare the filling: While the base bakes, melt the remaining vegan butter. Mix the vanilla pudding powder with plant-based milk until smooth.
- Mix the filling: Combine all the filling ingredients well in a large bowl.
- Spread the filling: Evenly spread the nut mixture over the phyllo dough base and pour the filling on top. Smooth it out.
- Bake the cake: Bake the cake for 55 minutes in the oven.
- Cool & decorate: Let the cake cool in the refrigerator for at least 1.5 hours (2-4 hours is better). Decorate with fresh raspberries, colorful flowers, and powdered sugar.