Ingredients
- 15 eggs
- 3 Vanilla (powder)
- 2 orange zest
- 15 tablespoons sugar
- 15 tablespoons fine semolina
- 1 glass of wine or brandy banana liqueur
For the syrup:
- 5 cups water
- 5 cups sugar
- few drops of lemon
Method
- Beat yolks with sugar until it whitens and melt the sugar.
- In another bowl Beat the egg whites until they become firm meringue.
- Add the battered yolks and mix gently.
- Add the semolina slowly and stir again gently.
- Grease a pan (36cm), sprinkle with the meal and add the mixture.
- Bake in preheated oven at medium temperature for 35′-45 ‘until golden brown without opening the oven at all not to deflate.
- Just before the jump from the oven pierce with a knife down to the pan if the knife comes out clean it is ready.
- Once it’s out of the oven and cooled, cut into lozenges and pour the hot syrup.
- Let the cake for 1h-2h to absorb syrup.
Syrup:
- In a saucepan put the water with the sugar and boil after leave for 4.
- Add the lemon drops and leave for 1 ‘more.
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