How to make
In a bowl in water bath beat the sugar and eggs - on low heat for about 6 minutes. Remove them from the heat and beat them for another 6 minutes.
This is done to avoid adding a leavening agent. A thick, fluffy, light cream is obtained.
The yogurt is added to the resulting cream. Stir well. Then add semolina and sifted flour - gradually and carefully. The mixture is stirred, until the ingredients are completely absorbed.
Use a baking tray - 11x7″ (28x18 cm). Grease it with butter and pour the whole mixture into it. Distribute it evenly throughout the tray.
If you have a pastry spatula, you can level out the mixture with it.
The Turkish revani is baked in a preheated oven at 360°F (180°C) for about 15 minutes.
Next up is the preparation of the syrup. It is not necessary to follow the rule for a warm base - chilled syrup or vice versa especially in this recipe.
Put the orange peels along with the sugar and 1 cup of water on a heated hob. The cookware is not covered with a lid.
Boil for 10 minutes, then add the remaining 1 cup of water. Boil for another 15 minutes.
The delicious revani, which is now ready, is left in the oven with the door open for a maximum of 5 minutes.
A metal skewer used to pierce it. Pour the syrup over it and leave it to absorb the liquid and cool. Remove the orange peel.
Finally, the syrup cake is poured with the prepared from butter (or oil), fresh milk and melted chocolate glaze.
Once the glaze is firm enough, form cream roses on the festive chocolate Turkish revani, with the help of a piping bag. Sprinkle the selected nuts on top.
