Phyllo Crinkle Cake (Muakacha)
This dessert is super simple to make and only comprises easy-to-find ingredients. You don’t have to be a baker to pull off this stunning Crinkle Cake.
Servings: 12
Calories: 249kcal
Equipment
- 1 balloon whisk or hand mixer
- 1 bowl
- 1 baking pan 32 cm x 27 cm
Ingredients
- 1 package phyllo dough defrosted (typically 1 lb or 16 oz)
- ½ cup butter melted salt free, (about 3.5 oz)
- 2 cups plain yogurt or greek, (about 17 oz)
- 1 cup ricotta or curd cheese, (about 8 oz)
- 3 large eggs
- ½ cup sugar (about 5 oz)
- 2 teaspoon vanilla extract
to serve
- double cream
Instructions
- Heat your oven to 180°C (356°F) or Gas Mark 4. Grease a baking tray that's about 32 cm x 27 cm with butter.
- Put the crinkled dough into the baking pan, with the folds facing up.1 package phyllo dough
- Carefully pour melted butter all over the top.½ cup butter melted
- Now, for the filling! In a big bowl, mix eggs, sugar, ricotta, yogurt, and vanilla extract together.2 cups plain yogurt , 1 cup ricotta , 3 large eggs, ½ cup sugar , 2 teaspoon vanilla extract
- Pour this yummy filling evenly over the folded dough.
- Pop it in the oven and bake for 30-40 minutes until it's crispy and golden. For some extra deliciousness, drizzle more butter on top. 😋
- Serve with double cream or yoghurt.
Video
Notes
- Storage: Your Crinkle Cake can chill in the fridge for up to 3-4 days, but it's at its yummiest when it's fresh out of the oven.
- Tip 1: When you put them in the pan, make sure they stand tall, not flat. It makes the cake light, puffy, and yummy.
- Tip 2: Use a spatula to take the cake out of the pan gently.
- Tip 3: This cake loves a drizzle of double cream, homemade custard, or pudding.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 227mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 428IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg
