Greek revani with semolina

Submitted by enr on 02 Jun 2009
5 eggs
250 g butter
2 cup sugar
2 cup semolina
1 cup flour
20 g baking powder (2 packets)
2 vanilla
# For the syrup:
3 cups sugar
Beat eggs with sugar and gradually add all with mild stirring. Pour into pan and bake in a moderate oven. Is baked allow to cool. Cut into diamonds. Pour hot syrup - 3 cups water and 3 cups sugar boiled to give a thick syrup.
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02 Jun 2009


Yesterday I made this recipe and the result is very good. But I have to say that while you are quite angry - the recipe is written in the fingers and leave much room for divination. In what order to add products to eggs? Melted butter, soft or at room temperature? What roughly to the size of the baking pan? What the author called moderate oven? How long bake? These things should be typed as a reference. However, I need to know whether it will wait one hour or 30 minutes to get it out, not to squat every 5 minutes near the oven. I Beat eggs with sugar and vanilla, mingled semolina, flour and baking powder and add them spoonful by spoonful, without stopping stirring. Melted butter and put it recently, in the beginning I thought I ruined everything, but I was able to put him in the dough. Do not confuse light and very intense. The dough is sticky. The baking temperature of 170 degrees, the upper and lower wire, 40 minutes. I used the baking pan 27 x 35 cm and cake it became 3, 5 cm thick. Specified amount of syrup is absolutely insufficient, must be at least double dose because today when cut just slightly damp, like cake, but not soaked and juicy, like the roaring. In cake slowed sugar to 1 cup, and in the syrup of 2 cups. Nevertheless very sweet for our present, it is still a total of about 600 g of sugar per 500 g dry mix! As I put syrup and juice of 1 orange and 2 tablespoons lemon juice. The taste of the cake is very good, also species, but refrain to call it the roaring because not syrups