How to make
We start the recipe by preparing the sugar syrup. It is better to be cold, so it'll need time.
The syrup is prepared by mixing milk, sugar and vanilla and heating it on the stove. As soon as the mixture boils, put it aside and start preparing the revani base.
With a mixer, beat the eggs and sugar into a fluffy mixture. Add the vanilla and from here on work only with a wire whisk, so that the mixture does not lose its volume and remains fluffy. Add the flour spoon by spoon. Stir carefully.
The semolina should also be added, again in small portions, with gentle stirring.
Finally, add the grinded walnuts.
Stir the mixture one last time and pour it into a greased baking pan.
I used a baking pan with a diameter of 10″ (26 cm).
Put the revani to bake in the oven. For about half an hour at 360°F (180°C). Check with a toothpick, in order to make sure that the whole walnut cake is cooked well.
As soon as the Turkish revani is baked, cut it into rhombuses and pour the cooled syrup over it.
Before consuming it, leave the Turkish Revani with Walnuts overnight in the refrigerator, so that the syrup can be absorbed by the base.
