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crinkle cake-1

Easy Crinkle Cake Recipe with Raspberries

This crinkle cake is made with sheets of phyllo dough and is an easy dessert that you can make at home. The best part of this crinkle recipe is the mix of textures it contains. It has a crisp top, a custard centre and a syrupy finish.
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Course: Dessert
Cuisine: Middle-Eastern
Keyword: crinkle cake, muakacha, tiktok, viral
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the phyllo dough

  • 700 g phyllo dough previously thawed if frozen
  • 150 g unsalted melted butter

For the custard

  • 230 ml milk
  • 100 g granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • Optional: add a teaspoon of ground cardamom or your favourite spices

For the syrup

  • 100 ml water
  • 180 g granulated sugar
  • Other optional ingredients include rose water or orange blossom water, used in tiny amounts

For garnishing

  • 120 g raspberries
  • 100 g unshelled pistachios (half the weight for shelled pistachios)
Metric - US Cups

Instructions

For the phyllo dough

  • Take one layer of phyllo dough and brush it with a thin layer of melted butter. Use the butter to stick another phyllo sheet on top.
  • Use your fingers to crinkle the phyllo or create an accordion-like shape.
  • Repeat this with all the phyllo pastry. As you work with the phyllo sheets, keep the rest wrapped in a slightly damp towel or cloth. This will prevent them from drying out.
  • If using a round dish like me (I used a 28cm/11-inch diameter dish), place one of the sections of phyllo at the centre and wound it into a loose spiral. Work around it with the rest of the phyllo to create a flower-like structure. Don't make it too tight or the custard won't fit.
  • If using a rectangular pan or dish (a half baking sheet is perfect), place the first section against the short side of the pan and then layer the other sections next to it, scrunching them up slightly.
  • Brush the remaining melted butter on the phyllo in the pan until you use up all of it.
  • Bake in a preheated oven at 180℃/350℉ for 20-30 minutes or until lightly golden.

For the custard

  • Whisk together all the ingredients while the phyllo bakes.
  • Once the phyllo is ready, pour the mixture evenly onto it. Scatter the raspberries on top.
  • Bake for a second time at the same temperature for 30-40 minutes or until it's evenly golden brown. You should also notice that the custard is not liquid at all if you shake the dish or pan.

For the syrup

  • You need the syrup to cool down completely by the time the crinkle cake comes out of the oven, so make it during the first bake or at the start of the second.
  • Place all the ingredients in a small saucepan and place it over medium heat. Once it breaks into a boil the sugar should have dissolved completely. Give it a mix and turn it off. Let it cool down completely.
  • Pour the syrup evenly onto the crinkle cake as soon as it comes out of the oven.
  • Let the crinkle cake rest until it cools down completely as it absorbs the syrup.

For garnishing

  • Shell and chop the pistachios and sprinkle them on top before serving.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!