How to make
Crack the eggs into a deep bowl and beat them along with the sugar until you have a thick cream.
Gradually add the melted butter to the mixture.
Sift the flour with the baking powder and add it in portions, while stirring with a wooden spoon.
Grab a tray and line it with baking paper and pour the mixture into it.
Place it in an oven preheated to 390°F (200°C) and bake for 10 minutes, then reduce the heat to 340°F (170°C) and leave it for another 15 minutes to bake.
When the revani is ready, do not take it out of the oven immediately, but leave it until the sponge cake layer cools down.
During this time, prepare the syrup.
Put the sugar and vanilla in the water and place it on the stove.
Once the mixture boils, remove it.
Pour the chilled revani with the slightly cooled syrup.
Cut the syrupy cake as you wish and sprinkle it with pistachios and coconut shavings.
The revani with pistachios and coconut shavings is consumed chilled.
