Baked Turkish Delight

1. 

hazelnut 3.5 oz (100 g) • walnuts 1.75 oz (50 g) • almond crisps 1.75 oz (50 g)

Chop hazelnuts and walnuts and mix them with almond crisps.

2. 

honey  7 oz (200 g) • sugar granulated 7 oz (200 g) • water 3.25 tbsp (50 ml)

Cook syrup from water and sugar. Melt and heat (do not cook) honey.

3. 

egg white 4 pcs • salt

Beat egg whites with a pinch of salt until stiff peaks form.

4. 

Transfer egg whites into a pot placed in another, the larger one with hot water. Pour in hot sugar syrup while stirring frequently.

5. 

Slowly pour warm honey in and stir 10 minutes in a water bath until it becomes dense.

6. 

Stir in prepared nut mixture. The mixture is now solid, but not dense.

7. 

wafers 3 oz (85 g)

Place in a tray 2 cake wafers side by side.

8. 

Spread egg whites mixture.

9. 

Cover with wafers,...

10. 

... gently apply a load on them and place in the cold place for a few hours.

11. 

Cut the rested Turkish delight and transfer to the baking tin.

12. 

Bake for 45 minutes at 160 °C.

13. 

Remove baked pieces from the baking tin, otherwise they become stiff.

14. 

chocolate

Pour them over with melted chocolate and allow them to cool.

15. 

Cover individual pieces with cellophane.

16.