Sponge Dessert

Sample Dishes from Turkish Cuisine

Sponge Dessert (Sünger Tatlısı)

Sugar2 3/4 cup500 gr
Water5 cup1 kg
Lemon juice2 teaspoon10 gr
Egg5 piece250 gr
Semolina1/2 cup75 gr
Rice flour3/5 cup75 gr
Margarine1 tablespoon10 gr
Pistachionuts (chopped)1/2 cup55 gr


Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Beat whites in a mixing bowl until very stiff. Fold in yolks, blending gently. Add semolina and rice flour folding until completely blended. Drop on lightly greased baking sheet about 1 1/2 teaspoonful of batter 5 cm (inch) apart. Bake in a moderate oven for 30 minutes or until light golden. Remove from oven. Transfer pastries into a large pan. Pour syrup over. Cover and simmer over very low heat until syrup is absorbed. Arrange in a serving dish. Cool and sprinkle with crushed nuts or slivered almonds before servina.

Servings: 8

Nutritional Value
(in approximately one serving)

Energy400 cal
Protein6,4 g
Fat7,5 g
Carbohydrates78,8 g
Calcium30 mg
Iron1,38 mg
Phosphorus104 mg
Zinc1 mg
Sodium41 mg
Vitamin A175 iu
Thiamine0,08 mg
Riboflavin0,08 mg
Niacin0,34 mg
Vitamin C0 mg
Cholesterol154 mg

Regional Characteristics:

Small pastries absorb syrup like sponge and are swollen. That is why this dessert is called "Sponge Dessert".