An oriental rich cream cake, this one is called Layali Lubnan in Arabic. It is a cake recipe saved for all kinds of festivities, including holidays and after fasts. It is said to be one of the easiest cakes to make out there, so give it a try!
Place all crust ingredients in a pot and bring to a boil, stirring frequently. Reduce the flame to medium-low and keep stirring until thick- about 10-15 minutes.
Remove from heat and transfer to a transparent baking dish. Cover with cling wrap and let cool down to room temp. for about 20 minutes. Then chill in the fridge for another 45 minutes.
Freeze the heavy cream 10 minutes. Beat with a mixer until it solidifies, then gradually add the sugar and vanilla and keep beating until thick and firm.
Cover in cling wrap and chill in the fridge. When the cake's bottom crust is ready, spread a layer of crème fraiche over it.
Then spread an even layer of the heavy cream. Sprinkle the pistachios and chill for a minimum of 6 hours, but preferably for the night.
Method of preparing the syrup:
Boil the sugar and water. Once boiling, let boil 7 extra minutes and then add the lemon juice.
After another 1-2 minutes of boiling, add the rose water and orange blossom water. Stir and remove from heat.
Cover the pot, let it cool to room temp. and then drizzle over the cake and serve.
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