Ingredients
2 Tablespoons ghee
1 Cup short noodles
6 Eggs
1/2 Cup sugar
2 Cups milk or cream
1 Cup ground nuts (almond, hazelnuts, and pistachio nuts)
1/4 Cup raisins
1/4 Cup dried papaya or apricot
Vanilla
1 teaspoon baking powder
1 Tablespoon whipped cream for garnish
1 Cup short noodles
6 Eggs
1/2 Cup sugar
2 Cups milk or cream
1 Cup ground nuts (almond, hazelnuts, and pistachio nuts)
1/4 Cup raisins
1/4 Cup dried papaya or apricot
Vanilla
1 teaspoon baking powder
1 Tablespoon whipped cream for garnish
Method
-preheat the oven to 180 degrees C
-Heat the ghee in a pan on medium heat and begin by browning the noodle till they are golden in color
-Beat the eggs then add the sugar, vanilla, milk or cream, baking powder. mix till well incorporated
-Mix in the raisins, dried apricot or papaya, and the nuts, reserving a tablespoon to garnish the cake with.
-put the noodle mixture into a spring-form cake pan and over it the egg mixture completely covering the noodles
-place in the oven till the eggs are cooked and the noodles are browned
-Remove from the pan, now the noodles have taking on the shape of the pan, place on serving dish
-Garnish with whipped cream and the reserved nuts
-This can be served with ice cream
-Heat the ghee in a pan on medium heat and begin by browning the noodle till they are golden in color
-Beat the eggs then add the sugar, vanilla, milk or cream, baking powder. mix till well incorporated
-Mix in the raisins, dried apricot or papaya, and the nuts, reserving a tablespoon to garnish the cake with.
-put the noodle mixture into a spring-form cake pan and over it the egg mixture completely covering the noodles
-place in the oven till the eggs are cooked and the noodles are browned
-Remove from the pan, now the noodles have taking on the shape of the pan, place on serving dish
-Garnish with whipped cream and the reserved nuts
-This can be served with ice cream
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