How to make
Beat the eggs with the sugar into a thick and fluffy cream. It will be best if you beat it in a water bath at no more than 100°F (40°C) and then continue out of the water bath for a few more minutes.
The fluffiness of the syrup dessert will depend on the result, as we do not use a leavening agent, so do not save time in this part of the preparation, until a very fluffy foam and light color is obtained.
Pour the flour and with smooth movements of a spatula integrate it, until it is completely absorbed.
Pour it into a 9x9″ (22x22 cm) baking pan covered with baking paper or pre-greased and floured. Shake to level out the mixture.
Bake the revani for 15 minutes in a preheated oven at 360°F (180°C). During this time, prepare the revani syrup.
Boil the water with the sugar for 10 minutes. Remove it from the heat, add the alcohol, if you are going to add some (I don't skip it, because it makes the juicy revani wonderful) and vanilla. Leave it to cool for 15 minutes.
In the meantime, you must have removed the sponge cake from the oven. Cut it into pieces and wait, until the syrup is ready, pour it and leave it to absorb it completely.
* If you used baking paper, you must remove it before pouring the syrup.
Serve this easy and quick revani without semolina with whipped cream, fruit topping or sprinkled with a little cinnamon.
Enjoy!
