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50 year old recipe. The lucky cake for the New Year


  1. Preheat the oven at 180 degrees Celcius with the fan on

  2. In a bowl, beat the butter and sugar with the mixer until fluffy.

  3. Add the eggs one by one, beating with the mixer.

  4. Add the vanilla, brandy, lemon zest, lemon juice, almond, yogurt and mix with the mariz

  5. Add the flour and a pinch of salt and mix with the whisk or mixer on the lower speed

  6. In a 30 cm pan, place non-stick paper on the bottom, butter the walls and place the dough inside.

  7. Bake for about 1 hour. After the first half hour reduce the temperature to 160 degrees

  8. Take it out of the pan and place it on a griddle until it cools completely

  9. Poor water in a pot and heat it up to create a Bain Marie

  10. Place the vanilla paste in a pan and place it inside the Bain Marie to heat

  11. Separate the egg yolk from the egg white

  12. Add a pinch of salt to the egg white and beat into a tight meringue

  13. Gradually add the meringue to the melted mastic, stirring with the mariz

  14. Add the lemon drops and let the temperature rise above 73 degrees Celsius but do not boil

  15. Let the temperature drop until it becomes lukewarm so that you can pour it on the cake

  16. Spread it on the cake and decorate it


For the cake

500 g self-raising flour

250 g butter

2 cups of sugar (400 g)

250 g Greek yogurt 10%

5 eggs

1 shot of brandy

Zest 1 lemon (untreated)

2 tbsp lemon juice

1 cup grated almonds (100 g)

1 teaspoon Baking powder

1 sachet of vanilla sugar

1 pinch of salt

For the glaze

500 g vanilla flavored sugar paste

1 egg white beaten until stiff

1 pinch of salt

5-6 drops of lemon juice

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