Fluffy Poppy Seed Revani Recipe | The Ultimate Light Semolina Syrup Cake | Professional Baking Techn

Описание: Welcome back to Culinary Compass! Are you ready for a show-stopping dessert that’s surprisingly easy to master? Today, we are diving into the delightful world of Poppy Seed Revani—a light, fluffy semolina cake drenched in sweet syrup and topped with a cool layer of whipped cream. This classic dessert is perfect for entertaining or satisfying your sweet tooth.

We walk you through every *Professional Cooking Technique**, from achieving the perfect foamy egg mixture (using room temperature eggs is key!) to properly preparing and cooling the syrup so the cake absorbs it beautifully. Learn the secrets to baking this cake to golden perfection in a 350°F oven. This recipe is an essential addition to your **Culinary Education* collection.

If you loved this tutorial, please like and subscribe! Your support helps us bring more gourmet recipes and *Food Science* tips to the kitchen.

***
*FULL RECIPE: Poppy Seed Revani*

*For the Syrup:*
2 cups granulated sugar
3 cups water
Boil for about 15 minutes, then set aside to cool completely.

*For the Cake:*
3 large eggs (room temperature)
1 cup granulated sugar
1 cup vegetable oil
1 cup milk
1 cup semolina
1 cup poppy seeds
2 cups flour
1 packet baking powder
1 packet vanilla

*For the Topping:*
2 packets whipped cream
1 cup milk

*Instructions:*
1. Prepare syrup and allow to cool.
2. Whisk eggs and sugar until light and frothy.
3. Mix in oil, milk, semolina, and poppy seeds.
4. Sift in flour, baking powder, and vanilla; mix gently.
5. Pour batter into a greased baking dish.
6. Bake in a preheated oven at 350°F until golden brown (do not open oven for the first 20 minutes).
7. Poke holes in the warm cake and pour the cool syrup over it.
8. Whip cream with milk and spread over the cooled, syrupped cake.
9. Chill for 2 hours before cutting and serving.