A great idea for your special occasions. A very old recipe from grandma Gianoula from Psachna, Evoias.
Method
Separate the yolks from the egg whites and beat the egg whites into a hard meringue
Preheat the oven at 180 degrees on the heating elements
In the mixer bowl, beat the butter and sugar for 6 minutes until fluffy.
Add the egg yolks one by one
Add the brandy, lemon zest and juice and the almonds
Add the yogurt and the semolina, fine and coarse, in which you mix the baking powder
Add the meringue and mix gently
Butter the pan and pour in the dough
Bake for 1 hour
Put all the syrup ingredients in a saucepan and boil for 5 minutes
Syrup slowly and leave for at least 4 hours before cutting
Ingredients
For single dose, use half of the ingredients.
For the cake:
8 eggs
500 g butter
2½ cups sugar (500 g)
600 g yogurt from sheep's milk
100 ml brandy
200 g ground almonds without shells
2 packets of baking powder (32 g)
500 g fine semolina
500 g coarse-grained semolina
grated zest of a large lemon
juice of half a lemon
For the Syrup:
1.300 g sugar
900 ml water
2 sachets of vanilla sugar
1 stick of cinnamon
