Peach Blackberry Croissant Custard Cake

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As if anything says sum-sum-summmaaa time like fresh berries, peaches, sunshine and cake.

It’s very possible I just added the cake part, but look how peeerrrrdy this cake is.

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It’s a stunner!! It’s all bright and fruity and custardy and pretty deerrn easy to make.

Your weekend needs a little cake.

Life needs cake.

I need cake.

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Heh. So fun fact – every week when I do the grocery shopping there are a couple items you will always find in my trolly

  • Milk
  • 5 oranges, 2 apples, 2 pears, strawberries ( if they’re in season)
  • Kale
  • Snacks for Mr. LTSL … which means any one of the following, Apple Danishes, butter croissants or Belgian waffles and Jello.

… every week I pick up a container of either Apple Danishes, butter croissants or Belgian waffles for Mr. LTSL and normally it finishes once Friday rolls around.

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Except when there are leftovers and I have to find something delicious and snazzy to do with it. So I make cake.

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Peach Blackberry Croissant Custard Cake  

2 Large Peaches

1/4 cup water

1 cup + 1 tbsp granulated sugar ( separated 1 cup x 1tbsp)

4 stale croissants, torn into 8 pieces each

1 ½ cup blackberries (separated ¾ cup x ¾ cup)

4 eggs plus 2 egg yolks

3/4 cup whole milk

1 cup cream

1 tsp almond extract

1 tsp vanilla extract

¼ cup brown sugar

1/2 cup ground almonds

1 tsp cinnamon

1/2 tsp ground ginger

1/3 cup sliced almonds

1 tbsp turbino sugar

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Directions : 

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Preheat oven to 325. Liberally spray an 8-inch cake pan.

Heat water and  1 tbsp of sugar in a large pan over a medium heat, add peaches and cook until the water is absorbed by the peaches . Remove from heat, and allow to cool.
In a large bowl, whisk eggs, yolks, remaining 1 cup sugar, brown sugar, milk, cream, almond extract and vanilla extract until well combined.

In a separate bowl mix ground almonds with cinnamon and ground ginger.

Add 1/3 of torn croissants to your prepared cake pan.

Add ½ of peach mixture and toss in ¾ cup of blackberries. Over your fruits , add ½ of your spiced almond mixture.

Make a second layer, using the exact same process.

Last, add remaining 1/3 of torn croissants, pressing down gently to secure all of your flavour. Pour your liquid mixture over your cake and allow to stand for 1 hour.

Next, top with sliced almonds and turbino sugar.

Bake for 45 minutes.

Remove from oven, and allow to cool completely -this also helps the liquid mixture settle – should take approximately 45 min.

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Slice & Enjoy!!

Baklava cake

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Calling all Mothers – or children of mothers who are both sweet and total nut cases!! You know, the ones with open arms for a warm hug but also willing to turn the radio on loud and fist bump with you while driving, the ones who randomly call you on a Saturday morning, to find out what makes pancakes fluffly – the same ones you will call you to give you a pep talk and say “ woman, it’s Wednesday – pour yourself some wine and move on”.

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YES, those are the mama’s this decadent dessert is for aka my mother.

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Aww aint she a cutie!

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My mom is actually the weirdest dessert person, she loves dessert – but doesn’t have much of a sweet tooth. Isn’t that weird?! She isn’t a fan of anything with chocolate – nor anything too sweet. Hand her a pie, she’s happy – bumbleberry cobbler hhhheeelllooo happy place – but a chocolate fudge fra-lee-lah, yea she’ll pass. When I first created this recipe, I wanted something special, I wanted it to taste like spring, taste like complete happiness and look like I spent the entire afternoon in the kitchen without actually doing so.

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This baklava cake wins on so many levels. Not only is a sweet way to say thank you to any special person in your life it’s also heeeellllla-delicious.

 Baklava cake 

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Ingredients:

Baklava Layers

(40) 9 x 14-inch Sheets of Filo Dough

3/4 Cup Butter, melted

2 cups crushed red pistachio

1 cups Crushed Walnuts

1 ½ cups crushed pecans

1/2 Cup brown Sugar

2 Teaspoon Cinnamon

¼ tsp nutmeg

¼ tsp ground cardamom

 Honey Rosewater Syrup

1 and 1/3 Cups Granulated Sugar

1 Cup Water

1/3 Cup Honey

1 Tablespoon and 2 Teaspoons Lemon Juice

1 tbsp rosewater

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Directions:

Bring the sugar and water, to a boil in a small pot. Add the lemon and the honey and rosewater stir well, and lower the heat to a simmer. Allow the mixture to simmer for 10 minutes, stirring every 2-3 minutes. Remove from heat, allow to cool to room temperature, and then refrigerate.

In a medium-sized bowl, mix together the nuts, sugar, cinnamon, nutmeg and cardamom.\

Remove phyllo from packaging any lay on a flat surface, cover stack with a damp cloth ( this helps with the dough not drying out!!).

Preheat oven to 350 oc – liberally grease spray a medium sized spring-form cake pan.

Working with one sheet at a time, spread ( you can crumple, so that it fits the pan) one phylo sheet to cover the bottom of the cake pan. Lightly brush with melted butter. Repeat until you have 8 layers. Next, take 1 ½ cups of your nut mixture and spread over entire phylo layer. Repeat until you have 3 layers. Last, create one more “top layer” of 8 sheets of phylo.

Bake for 1 hour. Remove from oven and allow to cool.

Next, pour all of your honey rosewater syurp over the cake. Allow to sit one hour, so that all of the liquid is absorbed by the phylo dough.

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Slice and serve to that special woman of yours. Happy Mother’s day to all the wonder woman out there, Happy weekend to all you fine looking folks – now someone grab me a fork – we gots cake to eat!!

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