Vocna Revanija

Preparation steps

• Sherbet: 1. First cook the sherbet to cool while you prepare the rest: put the sugar, cloves and water in a sieve and bring to a boil and cook for another 15 minutes after the sugar has dissolved. Add lemon juice and cinnamon — let it simmer a few more times. Remove from the heat and toss the cloves before pouring over the revanie. Revanija should be warm-not hot, and sherbet cold when you pour it.
• Revanija: 1. In a special bowl, first sift the flour and pastries. 2. Whisk the eggs with the sugar. 3. Reduce the speed of the mixer and add the oil very slowly. 4. Turn off the mixer and add the pastry flour, semolina, lemon zest and vanilla. Stir quite slowly. Serve on a baking sheet and bake in moderation until the revanija separates from the side of the baking sheet. 5. Allow it to cool a bit, prick it with a toothpick here and there and pour cold sherbet over it.