Скачать или смотреть How to Make TRADITIONAL Balkan Syrup Cake (Revani Technique) | Must-Try Holiday Dessert

Master the art of traditional Balkan desserts with this deep-dive recipe for a luscious, syruped cake, perfect for holiday gatherings or special occasions. This specific dessert, known across the Balkans, features a unique technique involving toasting the flour mixture, which creates a rich, complex texture and helps the cake absorb the syrup flawlessly.

We break down this gourmet recipe into three critical stages: preparing the sturdy, flavorful dough (Stage 1), cooking the perfect temperature-balanced syrup (Stage 2), and ensuring optimal soaking (Stage 3). Learning how to properly toast the flour with butter and milk is a crucial Professional Cooking Technique demonstrated here, ensuring your cake holds up beautifully when soaked. We cover the science behind why the dough must cool before adding the raw eggs, a vital step in Culinary Education, and provide precise timing for achieving that perfect, crusty exterior and moist, syrup-filled interior.

If you're looking for an impressive, satisfying dessert that carries history and tradition, this is the video for you. Don't forget to like and subscribe to Culinary Compass for more Gourmet international recipes and Professional Cooking Techniques!

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FULL RECIPE: Balkan Toasted Flour Syrup Cake

STAGE 1: DOUGH/CAKE
Ingredients:
250 grams Butter
200 milliliters Vegetable Oil
500 milliliters Milk
1 teaspoon Baking Soda
700 grams All-Purpose Flour
3 Medium Eggs
1 cup Chopped Walnuts (divided)

Instructions:
1. Melt butter slightly in a pot. Add oil and warm milk (do not boil). Add baking soda; allow to foam/activate.
2. Gradually add flour while stirring constantly. Toast mixture over heat for approximately 20 minutes until color deepens.
3. Transfer to a bowl and cool completely. Once cool, knead in walnuts and then thoroughly whisked eggs (knead for 10 minutes).
4. Spread half the dough in a greased large baking dish, sprinkle walnuts, then layer the remaining dough.
5. Score the top. Bake at 170°C (350°F) for at least 50 minutes.

STAGE 2: SYRUP
Ingredients:
900 grams Sugar
500 milliliters Water
1 slice Lemon
1 packet Vanilla Sugar (or 1 tsp Vanilla Extract)

Instructions:
1. Combine sugar and water. Add lemon slice when boiling.
2. Boil for 15-20 minutes. Turn off heat, remove lemon, and stir in vanilla sugar.
3. Allow syrup to cool to warm temperature while the cake bakes.

STAGE 3: ASSEMBLY
1. Let the hot cake rest for 5 minutes after removing it from the oven.
2. Recut the slices.
3. Pour the warm syrup evenly over the hot cake.
4. Allow to absorb for several hours before slicing and serving.