Galactoboureco-galactopoureco
Greek cuisine is not my favorite - but this is an absolute exception! I love it! It’s not hard to do at all! Try it!
Preparation steps
- First prepare the cream. Put the milk with the sugar on a medium heat and when the sugar melts add the semolina and stir on the fire until it thickens (it should be the density of a thinner pudding).
- Beat the eggs with a wire with a little vanilla extract. Remove the semolina cream from the heat and add the beaten eggs in a very thin stream. Little by little so that the eggs would not clump in the hot cream. Finally add the butter and stir until completely melted. Allow the cream to cool slightly while you prepare the pan in which you will bake.
- Take the best ceramic bowl with a diameter of at least 26, mine was 28. coat it with butter and arrange the crusts one by one and coat each with melted butter.
- Arrange the crusts so that they cross the edge of the mold. Cover the bottom with 5-8 crusts, depending on how thick they are and how you like. I put 5 on the bottom and five on the top.
- When the cream has cooled, preheat the oven to 170 - hot air or 180 with the top and bottom heater. Pour the cream on the arranged crusts.
- I cut the top crusts to the size of the mold. This makes it easier to put on because the cream is quite gentle and soft. So arrange 5-8 crusts on top and coat each one separately with butter. I cut the crusts sticking out of the mold with scissors.
- With a sharp knife, I am a scalpel, cut the upper crusts the way you will later cut the stake. Not to the bottom, but only the upper crust.
- Place in a preheated oven for about 45 mins. The upper crust must get a nice color.
- Meanwhile, prepare the topping. Boil water, sugar and lemon zest. Cook for 10 minutes, then add lemon juice. Let cool slightly until the cake is done. Pour a lukewarm topping over the baked hot cake and leave to cool to room temperature and then preferably overnight in the refrigerator.
- Enjoy!
