Revani

Name: Revani
Ingredients: 3 cups sugar; 4 cups water; 2 tablespoons fresh lemon juice (1/2 lemon); 9 eggs, separated; 3/4 cup sugar; grated rind from 1 lemon; 2 cups semolina or farina (cream of wheat); 1/3 cup flour; 4 tablespoons unsalted butter, melted; 1 cup heavy cream, whipped with 1 tablespoon sugar; 1/4 cup ground nuts

11 ingredients

7 steps

Ingredients

3 cups sugar
4 cups water
2 tablespoons fresh lemon juice (1/2 lemon)
9 eggs, separated
3/4 cup sugar
grated rind from 1 lemon
2 cups semolina or farina (cream of wheat)
1/3 cup flour
4 tablespoons unsalted butter, melted
1 cup heavy cream, whipped with 1 tablespoon sugar
1/4 cup ground nuts

Directions

1

Bring sugar, water, and lemon juice to a boil, simmer 15 minutes. Cool.
2

Beat the egg yolks, sugar and lemon rind with an electric beater for 5 minutes or until pale yellow. Wash and dry the beater.
3

Fold the semolina and flour into the beaten yolks until well blended. Set aside.
4

Beat the egg whites with the clean beater until stiff. Alternate gently folding the egg whites and the melted butter into the yolk and flour mix.
5

Pour batter into a well greased and floured 9x12 inch or 10x12 inch baking pan. Bake in a preheated 350°F oven for 40 minutes, or until a pick inserted in the center comes out clean.
6

Pour the syrup over the hot cake. Let it stand for several hours until the syrup is absorbed and the cake is cool.
7

Cut the cake into squares. Serve with whipped cream and sprinkle nuts on top.