Domestically referred to as politiko Thessalonikis, this wealthy cake is topped with a blanket of floor cinnamon. Originating from the colourful metropolis of Thessaloniki, a port metropolis on the Thermaic Gulf of the Aegean Sea, this cake is thought for its luxurious, moist texture and fragrant spice and is a beloved deal with in households throughout northern Greece. Consider it as a Greek model of Italian tiramisù!
Greek Custard Cake
Makes 1 (13×9-inch) cake
- 2 cups (304 grams) semolina flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) floor cinnamon
- 1 cup (240 grams) complete milk
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 grams) plain complete Greek yogurt
- 2 teaspoons (8 grams) vanilla extract
- Cinnamon Easy Syrup (recipe follows)
- Crème Diplomate (recipe follows)
- Garnish: floor cinnamon
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Spray a 13×9-inch baking pan with baking spray with flour.
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In a big bowl, whisk collectively semolina, salt, baking powder, baking soda, and cinnamon.
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In a medium bowl, whisk collectively milk, sugar, yogurt, and vanilla. Add milk combination to semolina combination, and whisk till nicely mixed. Unfold batter into ready pan. Cowl and refrigerate for half-hour.
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Preheat oven to 350°F (180°C).
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Bake, uncovered, till a picket choose inserted in heart comes out clear and an instant-read thermometer inserted in heart registers 205°F (96°C), 18 to 25 minutes. Instantly spoon Cinnamon Easy Syrup evenly onto sizzling cake. Let cool fully in pan on a wire rack.
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Unfold Crème Diplomate onto cooled cake. Cowl and refrigerate for not less than 4 hours earlier than serving or as much as in a single day. Simply earlier than serving, garnish with cinnamon, if desired. Cowl and refrigerate for as much as 3 days.
Cinnamon Easy Syrup
Makes about 1⅓ cups
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) water
- ⅛ teaspoon floor cinnamon
- 1 teaspoon (4 grams) vanilla extract
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In a small saucepan, carry sugar, 1 cup (240 grams) water, and cinnamon to a boil over medium-high warmth, stirring sometimes till sugar dissolves. Take away from warmth, and stir in vanilla. Let cool fully earlier than utilizing.
Crème Diplomate
Makes about 7 cups
- 4 cups (960 grams) complete milk
- 1 cup (200 grams) granulated sugar, divided
- 8 giant egg yolks (149 grams)
- ½ cup plus 2 tablespoons (80 grams) cornstarch
- 1 teaspoon (3 grams) kosher salt
- 2 teaspoons (8 grams) vanilla extract
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 cup (240 grams) chilly heavy whipping cream
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In a big saucepan, warmth milk and ½ cup (100 grams) sugar over medium warmth, whisking consistently, till steaming. (Don’t boil.)
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In a big bowl, whisk collectively egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar. Step by step add sizzling milk combination to egg yolk combination, whisking consistently. Return combination to saucepan; cook dinner over medium warmth, whisking consistently, till thickened and bubbly, 4 to five minutes. Whisk in vanilla.
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Pressure combination via a fine-mesh sieve into a big heatproof bowl. Whisk in butter in two additions till melted and nicely mixed. Cowl with plastic wrap, urgent wrap straight onto floor of pastry cream to stop a pores and skin from forming. Refrigerate till thick and chilly, not less than 4 hours, or in a single day.
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In a relaxing giant bowl, utilizing a relaxing balloon whisk, whisk chilly cream till stiff peaks kind.
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Whisk chilly pastry cream till easy. Fold into whipped cream in three additions. Use instantly.
