Cypriot Dessert
3 eggs
- ½ cup powdered sugar
- ½ cup sunflower oil
1 liter of milk
- ½ cup powdered sugar
2 tablespoons flour, 1 packet vanilla
- 200 g whipped cream
Ingredients for the syrup
1-2 drops of lemon juice
For the syrup: Combine the granulated sugar and water in a saucepan. Turn on the heat and bring to a boil, stirring with a whisk until the sugar dissolves. Once the syrup has boiled, add the lemon juice and set aside.
For the cake: In a mixing bowl, beat the eggs lightly. Add the powdered sugar and beat well. Add the sunflower oil and continue beating. Add the breadcrumbs, shredded coconut, baking powder, vanilla, and walnuts and mix with a spatula. Spread evenly into a greased rectangular glass baking dish. Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes. Remove from the oven, let cool slightly, then pour the cooled syrup over the dessert.
For the cream: Cook the milk, cornstarch, flour, and granulated sugar in a saucepan. Once it thickens, remove from heat, add the vanilla, and stir. Cover with plastic wrap and refrigerate to cool.
Pour the cream into a mixing bowl and whip with a mixer until it is light and fluffy. Let the prepared cream cool in the refrigerator.
Once both have cooled, add the cream to the custard and mix from the outside inwards using a spatula. Spread the prepared cream evenly over the cake base. Sprinkle with coconut and walnuts, slice, and serve.
