Turkish semolina cake with fruit

Ingredients for 1 servings:

• 1 cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 2 eggs
• ½ cup sugar
• 1 packet of vanilla sugar
• ½ cup natural yogurt
• ½ cup oil
• 1 cup flour
• ½ cup soft wheat semolina
• ½ pack of baking powder
• 250 g sour cherries, pitted
• 1 tbsp flour for mixing the sour cherries
• 150 g sour cherries for the topping
• 75 g dark chocolate coating

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 55 minutes

Visneli Revani Tatlisi

The sugar syrup should be prepared a few hours before baking the cake (or even a day in advance), as it needs to cool completely before being added to the cake. To do this, put the water and sugar in a saucepan and bring to a boil. Let the sugar water simmer for about ten minutes. Then add the lemon juice, and the syrup needs to boil for another five to ten minutes, before cooling completely. For the batter, beat the eggs, sugar, and vanilla sugar until frothy. Add the yogurt and oil and mix in. Then add the flour, semolina, and baking powder, mixing as briefly as possible. Mix the sour cherries with the tablespoon of flour and fold into the batter. Then grease and flour a 24 cm springform pan, and spread the batter in it. Sprinkle the remaining sour cherries over the cake, and bake the cake in a preheated oven at 180°C (top and bottom heat) for 30-35 minutes, until golden brown. Then, pierce holes in the hot cake with a toothpick and pour the cold sugar syrup over the still-hot cake. Let the syrup soak in for about an hour before cutting. Beforehand, you can spread some melted dark chocolate over the cake. Notes: This recipe is designed for a 24 cm springform pan. Use a 200-250 ml cup as the measuring cup.