Locally called Politiko fabriconikiThis rich cake is seasoned with a blanket of cinnamon on the ground. Origin of the vibrant city of Thessaloniki, a port city in the Gulf Thermaic of the Aegean Sea, this cake is known for its luxurious humid consistency and aromatic spice and is a pleasure loved in families in northern Greece. Think like a Greek version of Italian tiramisu!
Greek custard cake
Makes a 1 cake (13×9 inches)
- 2 cups (304 grams) Semolina flour
- 1 teaspoon (3 grams) Kosher salt
- ½ teaspoon (2.5 grams) Powder cast
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ teaspoon (1 gram) Cinnamon on the ground
- 1 cup (240 grams) whole milk
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 grams) simple full yogurt
- 2 spoons (8 grams) Vanilla extract
- Cinnamon Simple Syrup (follows the recipe)
- Diplomatic cream (contains follow)
- Gasket: ground cinnamon
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Spray a 13×9 -inch pan with oven spray with flour.
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In a large bowl, beat together semolina, salt, baking powder, baking soda and cinnamon.
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In an average bowl, beat milk, sugar, yogurt and vanilla together together. Add the mixture of milk to the semolina and whisk mixture until it is well combined. Distribute the batter in the prepared pan. Cover and refrigerate for 30 minutes.
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Preheat the oven to 350 ° F (180 ° C).
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Cook, uncovered, until a wooden pick inserted in the center comes out clean and an instant reading thermometer inserted in the central registers of 205 ° C (96 ° C), from 18 to 25 minutes. Spoon immediately simple cinnamon syrup evenly on the hot cake. Leave to cool completely in a pan on a wire rack.
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Distribute the cream graduate on the cooled cake. Cover and refrigerate for at least 4 hours before serving or until night. Just before serving, garnish with cinnamon, if desired. Cover and keep in the refrigerator for a maximum of 3 days.
Simple cinnamon syrup
It makes about 1⅓ cups
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) water
- ⅛ teaspoon Cinnamon on the ground
- 1 teaspoon (4 grams) Vanilla extract
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In a small saucepan, sugar holder, 1 cup (240 grams) of water and boiling cinnamon over medium-high heat, stirring occasionally until the sugar dissolves. Remove from the heat and mix in vanilla. Leave to cool completely before using.
Diplomatic
It makes about 7 cups
- 4 cups (960 grams) whole milk
- 1 cup (200 grams) granulated sugar, divided
- 8 large egg yolks (149 grams)
- ½ cup plus 2 tablespoons (80 grams) corn starch
- 1 teaspoon (3 grams) Kosher salt
- 2 spoons (8 grams) Vanilla extract
- 2 spoons (28 grams) Unconal butter, softened
- 1 cup (240 grams) Cold heavy whipped cream
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In a large saucepan, heat the milk and ½ cup (100 grams) sugar over medium heat, banging constantly, up to steam cooking. (Don’t boil.)
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In a large bowl, beat egg yolks together, corn starch, salt and sugar ½ cup (100 grams). Gradually add the mixture of hot milk to the mixture of egg yolk, banging constantly. Return the mixture to the saucepan; Cook over medium heat, beat constantly, until it thickens and sparkling, from 4 to 5 minutes. Bang in vanilla.
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Filter the mixture through a fine mesh sieve in a large heat -resistant bowl. Beat the butter in two additions until they melt and well combined. Cover with a plastic wrapping, press the casing directly on the surface of the custard to prevent the formation of a skin. Refrigerate until often and cold, at least 4 hours or overnight.
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In a cold coarse bowl, using a cold balloon whip, whip the cold cream until it forming rigid peaks.
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Beat the cold pastry shop until smooth. Fold in the cream whipped in three additions. Use immediately.
