I want to tell you a story about how this cake has come into being. San Sebastian Cheesecake was made by accident, due to a mistake of an apprentice in a bar called La Vina in Spain. The apprentice put the cake in a wrong oven by mistake and the whole cake darkened from outside and remained creamy inside. It was served and presented as a new cake in the bar, the guests were delighted with its taste and its creamy texture and it has been a real sensation since then. In Istanbul people take a number and wait in queues to get the cake. This creamy texture is very important and it is not like a classical Cheesecake, so I would ask you to read the notes and advice I am going to write down under the recipe.

INGREDIENTS:

1 kg of cream cheese for cakes

500 ml of sweet cream

6 eggs ( L )

350 g of sugar

½ of lemon squeeze

50 g of corn starch

3 spoons of vanilla paste ( or 40 g of vanilla sugar )

PROCEDURE:

1 . Heat the oven at 200 degrees (upper and lower heating element) or at 240 degrees (hot air)…

2 . Cover the bottom and the edges of the tin (diameter of 26 ) with parchment paper, ( SEE THE VIDEO ) …

3 . Put the cream cheese and sugar into a bowl and mix shortly…

4 . Then sift the corn starch and mix shortly (I accidentally said „flour“ in the video)

5 . Beat the eggs with a spoon or a whisker and add them into the cheese mixture and then mix shortly again… ( it is important not to mix ingredients too much)…

6 . Then add vanilla paste, sweet cream and lemon squeeze and mix shortly…

7 . Pour the mixture into a tin, pick the tin up a little and drop it on the table a few times to enable the air get out of the cake ( SEE THE VIDEO ) …

8 . Put the cake into a preheated oven… …

IF THE CAKE IS BAKED AT 200 DEGREES (upper and lower heating element ) THEN BAKE IT FOR ca. 60-65 minutes!

IF THE CAKE IS BAKED AT 240 DEGREES (hot air) THEN BAKE IT FOR ca. 25-30 minutes!

9 . It is important that the cake is dark so that it looks as if it had almost burnt ..

10 . Take the cake out of the oven slowly, right after baking and leave it to cool down at room temperature and then put it into the fridge overnight…

11 . Take the cake out of the ring and then it is ready for serving…

NOTES AND ADVICE :

1 . You MUSTN’T mix the cake too much to avoid getting too much air into the mixture.

2 . I have used a mixer, but it is best to do the whole procedure without the mixer, just use a whisker to be more sure that you won’t beat it too much.

3 . It is obligatory to drop the tin a few times on the table to let the air get out of the cake and to get a creamy and not an airy cake at the end.

4 . I would recommend you to use an oven with the hot-air function, if possible. In this way you will shorten the baking time and the cake will remain creamier.

5 . Do not think that baking temperature is a writing mistake. If you use a hot-air function, the temperature is usually reduced for 20 degrees and not increased for 40 degrees.

But in this case the temperature is increased and the baking time is shortened, which is very important, because we want the cake to look burnt from outside and to remain creamy inside.

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Islak kek is a delicious Turkish cake, we would call it a Wet Cake because the whole cake is topped and it is very moist. Islak kek is one of those cakes that my family members would like to eat every day. I like it cold, from the fridge, and my children reheat it in the microwave in winter days. Its preparation is simple and quick and with just a few ingredients you get a first-class cake.

INGREDIENTS FOR BISCUIT : 

250 g of flour

250 g of sugar

4 spoons of cocoa for cakes (spoonful)

Peel of one orange

1 package of vanilla sugar

1 package of baking powder

4 eggs

250 ml of oil

300 ml of milk

Butter for coating the baking tray

TOPPING INGREDIENTS :

500 ml of milk

100 ml of oil

280 g of sugar

4 spoons of cocoa for cakes (spoonful)

FOR DECORATION :

pistachios and raspberries (not obligatory)

PREPARATION :

1 . heat the oven at 180 degrees…

2 . butter the baking tray…

3 . put the eggs, sugar, vanilla sugar and orange peel into a bowl and mix everything well…

4 . add oil and milk and mix everything shortly…

5 . stir all the dry ingredients, mix them, and add them into the egg mixture…

6 . mix everything shortly to enable all the ingredients to get homogenous…

7 . pour the biscuit into the buttered baking tray (30×27) ant put it into the preheated oven and bake for ca. 30 minutes…

LEAVE THE CAKE FOR 3–4 MINUTES WHILE YOU ARE PREPARING THE TOPPING …

8 . put all the topping ingredients into a smaller pot and heat them till boiling ( do not let the topping boil ) …

9 . cut the hot cake into cubes of desired size and stick each cube with a fork …

10 . pour the topping evenly over the hot cake …

11 . leave the cake at room temperature for at least 4 hours to let it absorb all the topping …

12 . if wished, you can decorate your cake with pistachios and raspberries …

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I have always had problems with how to cut a biscuit base three times to get four nice and equal pieces of biscuit for the cake. I would get three pieces and the fourth one used to be too thin or too thick here and there.

I would like to share these two biscuits with you, which are perfect for those who need four biscuit pieces for their cake.

Preparation for these two biscuits is completely the same, but the proportion of the ingredients is changed because cocoa is heavy and the biscuit cannot rise as it should.

INGREDIENTS FOR THE YELLOW BISCUIT: 

7 eggs ( M )

200 g of sugar

A pinch of salt

300 g of strong flour

2 spoons of warm water

2 spoons of oil

½ baking powder

INGREDIENTS FOR THE DARK BISCUIT :

9 eggs ( M )

250 g of sugar

A pinch of salt

300 g of strong flour

50 g of Cocoa ( black for cakes )

3 spoons of warm water

3 spoons of oil

½ baking powder

PREPARATION :

1 . cover the bottom of the baking tin (26cm) with parchment paper and coat the edges with butter…

2 . separate the egg whites and yolks…

3 . put the egg whites and salt into a bowl and mix shortly till the egg whites get foamy …

4 . add the sugar gradually and beat everything into firm snow…

5 . while mixing add one by one yolk and beat everything…

6 . pour water and oil lightly while mixing constantly …

( IF YOU ARE MAKING A DARK BISCUIT, YOU HAVE TO SIFT THE COCOA )

7 . mix all the dry ingredients, reduce the mixing speed to the lowest and add the dry ingredients slowly with a spoon …

8 . mix the ingredients shortly and then stir with light circular movements using a spatula, so that the mixture does not settle …

9 . pour the biscuit into the prepared tin, even it and put it into the oven preheated to 180 degrees for ca. 40 – 45 minutes …

10 . put the baked biscuit out of the oven and leave in the tin for ca. 10 minutes …

11 . take the biscuit out of the tin in and let it cool down completely …

NOTES AND ADVICE :

1 . You can add vanilla sugar, lemon or orange peel, rum sugar, walnuts, roasted hazelnuts, etc. …

2 . It is obligatory to use the size of the egg M, if you use bigger eggs like L, then you have to put one egg fewer.

3 . If you bake your biscuit in a ring and not in a tin, make sure that the tin is suitable for baking, otherwise, the middle will go down.

4 . It is always better to bake your biscuit a day earlier, cool it down, wrap it into transparent foil and put it in the fridge overnight and cut it the following day and make the cake.

5 . You can sprinkle the biscuit with juice, chocolate milk, coconut milk, almond milk, warm water where you have added a squeeze of half lemon and two spoons of jam, etc …

6 . Everything in the recipe has their reasons, why the egg whites should be whisked well, why water and oil are added softly and why dry ingredients are lightly stirred into the mixture. So, follow the stated instructions, otherwise, the biscuit could be lower than expected.

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Breakfast is the most important meal of the day, so get up 15 minutes earlier to prepare healthy, quick and delicious breakfast.

INGREDIENTS :

175 g of cereal

60 g of nuts ( chopped ) + a few whole cores

A pinch of salt

1 tea spoon of cinnamon

600 ml of milk

200 ml of water

60 – 70 g of honey

Agave syrup ( if wished for additional sweetening )

2 oranges

Frozen raspberries

PROCEDURE :

1 . Put all the ingredients into a pot except the fruit, agave syrup and whole nut cores …

2 . put the pot on the oven and let it boil …

3 . stir as often as possible until it boils and cook for just 1 minute …

4 . divide your breakfast into four portions …

5 . peel the oranges, cut them and divide in four portions …

6 . put the whole nut cores, oranges and raspberries on each portion …

NOTE AND ADVICE :

1 . When you add raspberries into the hot porridge, stir everything well to let the raspberries melt.

2 . Honey is added after the porridge has been cooked, so that all the vitamins can be preserved.

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