Orange cake with strudel dough (phyllo dough) and syrup

Ingredients for 1 servings:

• 500 g strudel dough or filo pastry
• 50 g butter
• 2 tbsp, heaped sugar
• 4 eggs
• ¾ cup sugar (200 ml cup)
• 200 ml corn germ oil
• 1 cup of Greek yogurt with 10% fat
• 1 packet of baking powder
• 3 vanilla sugar
• 1 tsp cinnamon
• 2 cups sugar
• 1 ½ cup(s) orange juice, freshly squeezed
• Orange zest from two oranges
• Orange peel, preferably peeled as a long strip from an orange

Instructions

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

Portokalopitta with phyllo

Butter a rectangular baking dish and place 8-9 strudel dough sheets next to each other, folded like a loosely hung curtain. Drizzle these sheets with melted butter, sprinkle with 2 heaped tablespoons of sugar and bake at 180°C (top/bottom heat) for about 20 minutes, until golden brown. In the meantime, mix the remaining ingredients: eggs, three-quarters of a cup of sugar, oil, cinnamon, baking powder, vanilla sugar, yogurt, the grated zest of two oranges and the remaining 3 strudel dough sheets from the package, cut into thin strips. Pour this mixture onto the golden-baked sheets and immediately put the cake back in the oven for another 25 minutes. In the meantime, boil the syrup, 10 minutes from starting to boil. To make the syrup, boil the orange juice with 2 cups of sugar and the peeled orange peel, which we will remove later and set aside for decoration. It’s important to soak the lukewarm cake with the syrup, spoonful by spoonful. The cake will initially float in the syrup, but don’t worry; after 10 hours of resting, no syrup will be visible. The cake will keep for a very long time, even more than three weeks in the refrigerator. Note: The cup used has a capacity of 200 ml.