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| Meta Title | Old-Fashioned Layered Dessert (Ekmek) - Real Greek Recipes |
| Meta Description | This Layered Dessert recipe is from one of the first pastry shops in my village. The shop itself has closed long ago but this recipe is so good that it has survived until now. |
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| Boilerpipe Text | Layered Dessert
This Layered Dessert recipe is from one of the first pastry shops in my village. The shop itself has closed long ago but this recipe is so good that it has survived until now. And is going to have a long future with me and my family because it's incredibly delish!
My mother got the recipe from a friend of her's (
from the family who owned the pastry shop
) 20 something years ago and since then we always make this layered dessert at least once a year on a celebration (
either Christmas like I did this year or on a name day etc...
).
It's a very old fashioned dessert like the ones you see in the post-depression era. It's a version of
Ekmek
made with a chocolate layer.
Chocolate Layered Dessert
The Layers & The Ingredients Used
In this recipe, syrup-soaked
toast rusks
are used as a base. Then a chocolate cream made with cocoa instead of chocolate is spread over them, a very creamy vanilla cream on top (
that's made off Morfat and sweetened condensed milk
), + plenty of crushed walnuts.
Morfat is a heavy cream substitute. It's skimmed milk with vegetable fat preserved in a can for long shelf life. You can search for it in a Greek food store or
buy online
.
But since finding Greek post-war ingredients like this may be a bit difficult or even expensive to buy online I'm going to give you a few alternatives that won't change the flavor of the final result noticeably.
Ekmek
Instead of the toast rusks, you can use
shredded phyllo pastry
as a base like in my other version of
Ekmek Kataifi
.
Also instead of making the top cream using Morfat & sweetened condensed milk, you can use a thick, homemade whipped cream (
see Vanilla Cream Version No 2 in the recipe below
).
Now ideally, the Morfat version is the best as it yields the most creamy whipped cream but the homemade whipped cream will be equally good as well.
-
Check this article for more Whipped Cream tips & ideas
Plenty Of Servings...
This Layered Dessert is great to serve when you have to feed a crowd. It doesn't take long to make (
although it ideally has to be refrigerated overnight
) it's pretty easy and simple (
no baking required
), and yields plenty of portions.
I cut it into 20 large square pieces that you can easily break down to more. I just like to serve a big piece of it because it's that good that everyone loves it.
SIMILAR RECIPE:
Greek Ekmek Kataifi
Another classic version of Ekmek. Made with Kataifi (shredded phyllo pastry), vanilla custard cream, fresh homemade whipped cream, nuts, and cinnamon. You won't be able to pick which one is the best!
Recipe
4.41
from
5
votes
A soft and syrupy base, a middle layer of chocolate custard, a feathery top layer of vanilla cream and lots of crushed walnuts. One of the best layered desserts ever!
Cook Time
15
minutes
Servings
20
pieces
190
grams / 6.7 oz
toast rusks
200
grams / 7 oz
walnuts
crushed
For The Syrup:
550
grams / 1 lb +3 oz
sugar
750
grams / 1 lb + 10 oz
water
For The Chocolate Cream:
1200
grams / 2 lb + 10 oz
fresh milk
360
grams / 12.6 oz
sugar
200
grams / 7 oz
fresh milk
10
tablespoons
cornstarch
5
tablespoons
unsweetened cocoa
For The Vanilla Cream (Option No1):
2
cans
Morfat cream
1
can
sweetened condensed milk
For The Vanilla Cream (Option No2)
1200
grams / 2 lb +10 oz
heavy cream 35% fat
300
grams / 10.5 oz
icing sugar
1
teaspoon
vanilla extract
In a
12 x 16 inch (30 x 40 inch) pan
, lay the
toast rusks
in order to cover the bottom of the pan. Cut a rusk and fill empty spaces if needed.
For The Syrup:
In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
Meanwhile, prepare the cream.
For The Chocolate Cream:
In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
Keep whisking until cream starts to thicken. This will take a few minutes.
Once the cream is thickened, spread over the rusks (once they have cooled down).
Sprinkle half of the walnuts over the chocolate cream and set aside to cool.
For The Vanilla Cream (Option No 1):
So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
With the whisk attachment on, beat over medium-high speed for 30 minutes.
Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.
For The Vanilla Cream (Option No2):
So in case you didn't find any
Morfat
, no worries, we'll make a super creamy whipped cream instead.
Pour the heavy cream in your mixer's bowl, along with vanilla extract.
With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
Cut into 20 square pieces and serve!
Serving:
1
serving
|
Calories:
596
kcal
|
Carbohydrates:
76
g
|
Protein:
6
g
|
Fat:
32
g
|
Saturated Fat:
16
g
|
Cholesterol:
89
mg
|
Sodium:
113
mg
|
Potassium:
213
mg
|
Fiber:
1
g
|
Sugar:
64
g
|
Vitamin A:
995
IU
|
Vitamin C:
1
mg
|
Calcium:
142
mg
|
Iron:
1
mg
YOU MAY ALSO LIKE... |
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# Old-Fashioned Layered Dessert (Ekmek)
4\.41 from 5 votes
· By: [Fotini](https://realgreekrecipes.com/about/) · on Jan 1, 2020 · Updated:Jan 1, 2020 · This post may contain affiliate links
[↓ Jump to Recipe](https://realgreekrecipes.com/layered-dessert/#recipe)
Layered Dessert
This Layered Dessert recipe is from one of the first pastry shops in my village. The shop itself has closed long ago but this recipe is so good that it has survived until now. And is going to have a long future with me and my family because it's incredibly delish\!
My mother got the recipe from a friend of her's (*from the family who owned the pastry shop*) 20 something years ago and since then we always make this layered dessert at least once a year on a celebration (*either Christmas like I did this year or on a name day etc...*).
It's a very old fashioned dessert like the ones you see in the post-depression era. It's a version of [Ekmek](https://realgreekrecipes.com/ekmek-kataifi/) made with a chocolate layer.
Chocolate Layered Dessert
## The Layers & The Ingredients Used
In this recipe, syrup-soaked [toast rusks](https://amzn.to/35gArQK) are used as a base. Then a chocolate cream made with cocoa instead of chocolate is spread over them, a very creamy vanilla cream on top (*that's made off Morfat and sweetened condensed milk*), + plenty of crushed walnuts.
Morfat is a heavy cream substitute. It's skimmed milk with vegetable fat preserved in a can for long shelf life. You can search for it in a Greek food store or [buy online](https://amzn.to/2Fbcv76).
But since finding Greek post-war ingredients like this may be a bit difficult or even expensive to buy online I'm going to give you a few alternatives that won't change the flavor of the final result noticeably.
Ekmek
Instead of the toast rusks, you can use [shredded phyllo pastry](https://amzn.to/35aFHFD) as a base like in my other version of [Ekmek Kataifi](https://realgreekrecipes.com/ekmek-kataifi/).
Also instead of making the top cream using Morfat & sweetened condensed milk, you can use a thick, homemade whipped cream (*see Vanilla Cream Version No 2 in the recipe below*).
Now ideally, the Morfat version is the best as it yields the most creamy whipped cream but the homemade whipped cream will be equally good as well.
[\-*Check this article for more Whipped Cream tips & ideas*](https://cookieandkate.com/best-whipped-cream-recipe/)
### Plenty Of Servings...
This Layered Dessert is great to serve when you have to feed a crowd. It doesn't take long to make (*although it ideally has to be refrigerated overnight*) it's pretty easy and simple (***no baking required***), and yields plenty of portions.
I cut it into 20 large square pieces that you can easily break down to more. I just like to serve a big piece of it because it's that good that everyone loves it.
SIMILAR RECIPE:
[](https://realgreekrecipes.com/ekmek-kataifi/)
[Greek Ekmek Kataifi](https://realgreekrecipes.com/ekmek-kataifi/)
Another classic version of Ekmek. Made with Kataifi (shredded phyllo pastry), vanilla custard cream, fresh homemade whipped cream, nuts, and cinnamon. You won't be able to pick which one is the best\!
## Recipe
## Old-Fashioned Layered Dessert (Ekmek)
4\.41 from 5 votes
A soft and syrupy base, a middle layer of chocolate custard, a feathery top layer of vanilla cream and lots of crushed walnuts. One of the best layered desserts ever\!
Cook Time 15 minutes mins
Servings 20 pieces
[Print](https://realgreekrecipes.com/wprm_print/old-fashioned-layered-dessert-ekmek)
[Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Frealgreekrecipes.com%2Flayered-dessert%2F&media=https%3A%2F%2Frealgreekrecipes.com%2Fwp-content%2Fuploads%2F2019%2F12%2FLayered-Dessert.jpg&description=Old-Fashioned+Layered+Dessert+%28Ekmek%29&is_video=false)
[Comment](https://realgreekrecipes.com/layered-dessert/#commentform)
### Ingredients 1x 2x 3x
- 190 grams / 6.7 oz toast rusks
- 200 grams / 7 oz walnuts crushed
#### For The Syrup:
- 550 grams / 1 lb +3 oz sugar
- 750 grams / 1 lb + 10 oz water
#### For The Chocolate Cream:
- 1200 grams / 2 lb + 10 oz fresh milk
- 360 grams / 12.6 oz sugar
- 200 grams / 7 oz fresh milk
- 10 tablespoons cornstarch
- 5 tablespoons unsweetened cocoa
#### For The Vanilla Cream (Option No1):
- 2 cans Morfat cream
- 1 can sweetened condensed milk
#### For The Vanilla Cream (Option No2)
- 1200 grams / 2 lb +10 oz heavy cream 35% fat
- 300 grams / 10.5 oz icing sugar
- 1 teaspoon vanilla extract
Cook Mode
Prevent your screen from going dark
### Instructions
- In a [12 x 16 inch (30 x 40 inch) pan](https://amzn.to/2tZCLyG), lay the [toast rusks](https://amzn.to/2ZCqTOQ) in order to cover the bottom of the pan. Cut a rusk and fill empty spaces if needed.
#### For The Syrup:
- In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
- Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
- Meanwhile, prepare the cream.
#### For The Chocolate Cream:
- In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
- In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
- Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
- Keep whisking until cream starts to thicken. This will take a few minutes.
- Once the cream is thickened, spread over the rusks (once they have cooled down).
- Sprinkle half of the walnuts over the chocolate cream and set aside to cool.
#### For The Vanilla Cream (Option No 1):
- So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
- With the whisk attachment on, beat over medium-high speed for 30 minutes.
- Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
- Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.
#### For The Vanilla Cream (Option No2):
- So in case you didn't find any [Morfat](https://amzn.to/39wJ11t), no worries, we'll make a super creamy whipped cream instead.
- Pour the heavy cream in your mixer's bowl, along with vanilla extract.
- With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
- Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
- Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
- Cut into 20 square pieces and serve\!
### Nutrition
Serving: 1serving \| Calories: 596kcal \| Carbohydrates: 76g \| Protein: 6g \| Fat: 32g \| Saturated Fat: 16g \| Cholesterol: 89mg \| Sodium: 113mg \| Potassium: 213mg \| Fiber: 1g \| Sugar: 64g \| Vitamin A: 995IU \| Vitamin C: 1mg \| Calcium: 142mg \| Iron: 1mg
Tried this recipe?I would love to see! Mention [@real\_greek\_recipes](https://www.instagram.com/real_greek_recipes) or tag [\#real\_greek\_recipes](https://www.instagram.com/explore/tags/real_greek_recipes)\!
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### Comments
1. Carol Sargant says
January 02, 2020 at 11:05 am
Hey fotini thanks for your prompt reply, I now know what you are referring too, they are called French toast over here. I look forward to trying out the recipe. Keep up the good work I really enjoy looking at your recipes I don't always understand some of the measurements ? But I try to convert a block of butter into grams (guess work on my part). Kind regards carol
[Reply](https://realgreekrecipes.com/layered-dessert/#comment-4788)
- [\[email protected\]](https://realgreekrecipes.com/cdn-cgi/l/email-protection) says
January 02, 2020 at 1:01 pm
Oh, thank you. I didn't know that! Yes, measurements can be a bit of a problem. It will be easier using a digital kitchen scale to show you how much it is in grams. If there is anything I can help with, just let me know\!
2. Carol Sargant says
January 01, 2020 at 5:04 pm
Could you please explain what toast rusks are I’ve never seen or heard of them in England, many thanks carol
[Reply](https://realgreekrecipes.com/layered-dessert/#comment-4785)
- [\[email protected\]](https://realgreekrecipes.com/cdn-cgi/l/email-protection) says
January 02, 2020 at 10:44 am
Hi Carol, they're like small slices of toast baked until very very crispy like crackers. If you can't find these in your area, you can make this dessert with Kataifi pastry instead as instructed in the text above.
**Hi, (*or Yiasou as we say in Greece*)**
I'm Fotini and cooking is my job as well as my passion. I love making healthy, homemade dishes completely from scratch + sharing them with you...
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| Readable Markdown | 
Layered Dessert
This Layered Dessert recipe is from one of the first pastry shops in my village. The shop itself has closed long ago but this recipe is so good that it has survived until now. And is going to have a long future with me and my family because it's incredibly delish\!
My mother got the recipe from a friend of her's (*from the family who owned the pastry shop*) 20 something years ago and since then we always make this layered dessert at least once a year on a celebration (*either Christmas like I did this year or on a name day etc...*).
It's a very old fashioned dessert like the ones you see in the post-depression era. It's a version of [Ekmek](https://realgreekrecipes.com/ekmek-kataifi/) made with a chocolate layer.
Chocolate Layered Dessert
## The Layers & The Ingredients Used
In this recipe, syrup-soaked [toast rusks](https://amzn.to/35gArQK) are used as a base. Then a chocolate cream made with cocoa instead of chocolate is spread over them, a very creamy vanilla cream on top (*that's made off Morfat and sweetened condensed milk*), + plenty of crushed walnuts.
Morfat is a heavy cream substitute. It's skimmed milk with vegetable fat preserved in a can for long shelf life. You can search for it in a Greek food store or [buy online](https://amzn.to/2Fbcv76).
But since finding Greek post-war ingredients like this may be a bit difficult or even expensive to buy online I'm going to give you a few alternatives that won't change the flavor of the final result noticeably.
Ekmek
Instead of the toast rusks, you can use [shredded phyllo pastry](https://amzn.to/35aFHFD) as a base like in my other version of [Ekmek Kataifi](https://realgreekrecipes.com/ekmek-kataifi/).
Also instead of making the top cream using Morfat & sweetened condensed milk, you can use a thick, homemade whipped cream (*see Vanilla Cream Version No 2 in the recipe below*).
Now ideally, the Morfat version is the best as it yields the most creamy whipped cream but the homemade whipped cream will be equally good as well.
[\-*Check this article for more Whipped Cream tips & ideas*](https://cookieandkate.com/best-whipped-cream-recipe/)
### Plenty Of Servings...
This Layered Dessert is great to serve when you have to feed a crowd. It doesn't take long to make (*although it ideally has to be refrigerated overnight*) it's pretty easy and simple (***no baking required***), and yields plenty of portions.
I cut it into 20 large square pieces that you can easily break down to more. I just like to serve a big piece of it because it's that good that everyone loves it.
SIMILAR RECIPE:
[](https://realgreekrecipes.com/ekmek-kataifi/)
[Greek Ekmek Kataifi](https://realgreekrecipes.com/ekmek-kataifi/)
Another classic version of Ekmek. Made with Kataifi (shredded phyllo pastry), vanilla custard cream, fresh homemade whipped cream, nuts, and cinnamon. You won't be able to pick which one is the best\!
## Recipe
4\.41 from 5 votes
A soft and syrupy base, a middle layer of chocolate custard, a feathery top layer of vanilla cream and lots of crushed walnuts. One of the best layered desserts ever\!
Cook Time 15 minutes
Servings 20 pieces
- 190 grams / 6.7 oz toast rusks
- 200 grams / 7 oz walnuts crushed
#### For The Syrup:
- 550 grams / 1 lb +3 oz sugar
- 750 grams / 1 lb + 10 oz water
#### For The Chocolate Cream:
- 1200 grams / 2 lb + 10 oz fresh milk
- 360 grams / 12.6 oz sugar
- 200 grams / 7 oz fresh milk
- 10 tablespoons cornstarch
- 5 tablespoons unsweetened cocoa
#### For The Vanilla Cream (Option No1):
- 2 cans Morfat cream
- 1 can sweetened condensed milk
#### For The Vanilla Cream (Option No2)
- 1200 grams / 2 lb +10 oz heavy cream 35% fat
- 300 grams / 10.5 oz icing sugar
- 1 teaspoon vanilla extract
- In a [12 x 16 inch (30 x 40 inch) pan](https://amzn.to/2tZCLyG), lay the [toast rusks](https://amzn.to/2ZCqTOQ) in order to cover the bottom of the pan. Cut a rusk and fill empty spaces if needed.
#### For The Syrup:
- In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
- Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
- Meanwhile, prepare the cream.
#### For The Chocolate Cream:
- In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
- In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
- Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
- Keep whisking until cream starts to thicken. This will take a few minutes.
- Once the cream is thickened, spread over the rusks (once they have cooled down).
- Sprinkle half of the walnuts over the chocolate cream and set aside to cool.
#### For The Vanilla Cream (Option No 1):
- So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
- With the whisk attachment on, beat over medium-high speed for 30 minutes.
- Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
- Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.
#### For The Vanilla Cream (Option No2):
- So in case you didn't find any [Morfat](https://amzn.to/39wJ11t), no worries, we'll make a super creamy whipped cream instead.
- Pour the heavy cream in your mixer's bowl, along with vanilla extract.
- With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
- Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
- Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
- Cut into 20 square pieces and serve\!
Serving: 1serving \| Calories: 596kcal \| Carbohydrates: 76g \| Protein: 6g \| Fat: 32g \| Saturated Fat: 16g \| Cholesterol: 89mg \| Sodium: 113mg \| Potassium: 213mg \| Fiber: 1g \| Sugar: 64g \| Vitamin A: 995IU \| Vitamin C: 1mg \| Calcium: 142mg \| Iron: 1mg
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| Shard | 79 (laksa) |
| Root Hash | 9706232006598347079 |
| Unparsed URL | com,realgreekrecipes!/layered-dessert/ s443 |