Mixed ravanija - still the best
It got its name because it mixed more flavors, so in my opinion it is the best. I got the recipe for this plain from my dear daughter-in-law Zlata, thank you to her. I have this recipe for over 36 years and I claim it is still the best. The taste is magical, make it and see for yourself my words. Men's company gathered in the cottage for St. Trifun, and among other things, my husband wanted me to make him this very mixed plain to sweeten, and he also wanted a pie-cake Vrten dupen ... haha ... of course I made both. They ate the bread and he brought back a little from the flat to try it ... and I took a photo of it, haha ... It was beautiful ...
Preparation steps
- In one bowl, put flour, semolina, pastries, coconut flour, ground walnuts, dried raisins, grated rind of half a lemon and half an orange, and mix everything.
- Beat eggs with sugar and vanilla to get a thick foam, then add milk and oil. Stir briefly with a mixer and turn off. Now gradually add the other mixed dry ingredients, mixing with a whisk to make everything even.
- Coat the baking pan with oil and sprinkle with flour, then pour the resulting mixture into it. Bake at 180 degrees until golden brown, / about 30 minutes /. Cut the roast into cubes.
- Put grated rind of half a lemon and half an orange over the chopped cube.
- Itching: Mix sugar and water and let it boil for 5 minutes. During this time, the stake will cool. When the sherbet is done, pour over the lukewarm cake. The Serb is immediately absorbed. If desired, sprinkle a little coconut flour on top.
- Cube Mixed flat.
Serving
Serve the mixed plain only when it has cooled. It is best made in the evening and served the next day when all the flavors are mixed. Pleasant :)
