Method of preparation Kalb el Louz

Preparation 15 min.
Cooking 35 min.
Stand 1h. 30min.
(+4h Recommended)

Ingredients to add


  • 4 tbsp melted butter (60 g)
  • 5 tbsp water (75 g)


  • 4 glasses water (600 mL)
  • 2 glasses sugar (280 g)


  1. Pour the water, butter and preparation into a salad bowl. Mix with a whisk or in a stand mixer at medium speed for 6 minutes.
  2. Arrange the preparation (or half if you want a stuffing) at the bottom of an 18 cm diameter mould and leave to stand for 1 hr 30 at room temperature.
  3. Preheat your oven to 200°C and bake for 35 minutes. The cake should be golden brown.
  4. Prepare the syrup by mixing the water and sugar, then bring to the boil. Gradually drizzle the cake with it. You may not use all the syrup: if it hasn’t soaked in enough, adjust for a soft, melting kalb el louz.
  5. Leave to stand for at least 4 hours at room temperature before consuming.


For even better taste, you can add an almond stuffing. To do this, pour half the preparation into the mould and arrange your stuffing. Then cover the whole thing with the rest of the preparation, taking care to flatten the surface evenly.

The little extra: for a more visible stuffing, add a pinch of cocoa powder!

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