2 liters of fresh milk
1 cup (Filled to the top), i.e. about 220 g semolina
2 cup sugar
2 tbsp butter
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Put the milk, half the sugar, the butter and lemon zest to boil. When it begins to boil add the semolina. Stir with a wooden spoon, slowly but without interruption does not become lumpy. After tightening get out from the heat and add the eggs beaten with half the sugar and vanilla. Stir quickly. In an oiled dish (30 cm) Pour without zest of 170-180C and bake for about an hour (depending on the oven). Cut into pieces and dusted with granulated sugar and cinnamon. Serve cold. * The name of this milk cream cake is γαλατόπιτα. * In the same way, prepare cream galaktobureko (γαλακτομπούρεκο).