Muhallebi Revani

Custard-filled Wet Cake 

Cake Ingredients:

• 3 Eggs
• ½ c. Sugar
• 1/3 c. Milk
• 1/3 c. Oil
• 1 c. Semolina
• 1 c. Flour
• 2 ½ tsp. Baking Powder

Custard Ingredients:

• 3 c. Milk
• ¼ c. Flour
• 1 T. Cornstarch
• 1 T. Coconut Flakes
• 1 T. Vanilla
• 1 Egg
• ¼ c. Sugar

Syrup Ingredients:

• 2 ½ c. Sugar
• 3 c. Water
• 1 ½ – 2 T. Lemon Juice

Garnish:

• Coconut Flakes
• Pistachio Nuts, chopped

 

1. Beat all cake ingredients together until well blended.
2. Pour cake batter into a 9×13-inch baking pan lined with parchment paper.
3. Bake at 375^oF until golden brown (about 20 minutes).
4. While cake is baking: whisk together all custard ingredients in a medium pot on the stove over medium-high heat. It is important to whisk almost constantly to prevent sticking and burning on the bottom of the pot. Once the mixture begins to bubble, time for 5 minutes as you continue to stir. By now the custard should start to thicken. Remove from heat and allow to cool while you prepare the syrup.
5. In a medium pot on the stove combine Sugar and Water for the Syrup. Bring to a boil then time for 5 minutes. Stir in Lemon Juice and remove from heat. Allow to cool to room temperature.
6. Once the cake has cooled to room temperature, pick up the sides of the parchment paper to remove the cake and flip onto a cutting board. Peel off the parchment paper and discard.
7. Use a long, sharp knife to cut the cake in half down the middle of the cake from end to end (see picture below). This will ensure that your cake is only as wide as your knife blade. Take one skinny half of the cake and slice through the middle of the cake so that your cake will be cut in half with a top and a bottom (again, refer to picture below). Repeat this process with the other half.
8. Place both bottoms back into the cake pan.
9. Pour half of the Syrup on top of the cake bottoms. Allow a few minutes for the syrup to soak into the cake.
10. Spread the custard on top of the bottom layer of cake.
11. Place top cake pieces on top of the custard so that it looks like you have one freshly baked cake.
12. Carefully cut the cake into pieces.
13. Pour remaining Syrup over the cake. Allow to stand at room temperature for 30 minutes. Then cover with plastic wrap and refrigerate for at least 4 hours so that the custard will set completely.
14. Once fully chilled, garnish each piece with some Coconut Flakes and a small mound of chopped Pistachio Nuts. Serve immediately or refrigerate overnight and serve the next day.

Making the Cake

Making the Syrup

 

Making the Custard

Once the cake is baked and cooled, flip it out of the pan

Cut the cake in half, then slice in half to separate top and bottom of each side

Place cake bottoms back in pan

Pour half of the Syrup onto the cake bottoms

Pour Custard on top of cake bottom

Place top half of cake on top of custard layer

Cut cake into pieces

Pour on remaining Syrup and allow to soak in for half an hour

Fully chilled cake, ready to serve