When you try this cake, you will forget about baklava and tulumbi! The best syrup-soaked cake prepared according to our grandmothers’ recipe. Don’t wait for a special occasion — you can make this cake any day. Here’s what you need:

INGREDIENTS for the dark layer:
5 medium eggs, 5 tablespoons sugar, 2.5 tablespoons flour, 2.5 tablespoons semolina, 200 g ground walnuts, 80 g grated chocolate, 1 packet vanilla sugar, 1 teaspoon baking powder (3 g)

For the yellow layer:
5 medium eggs, 5 tablespoons sugar, 2.5 tablespoons flour, 2.5 tablespoons semolina, 1 packet vanilla sugar, half a teaspoon baking powder (1.5 g).

For the syrup:
600 g sugar, 800 ml water, juice of one lemon.
Cook only 5 minutes after it starts boiling!

PREPARATION:

Make the first batter – crack 5 eggs into a deep bowl and add 5 tablespoons of sugar. Beat with a mixer for 8–10 minutes, or until the sugar has dissolved and you get a thick, creamy mixture.

Add the sifted flour, baking powder, semolina, vanilla, and ground walnuts in several portions while gently mixing. The batter should remain airy and fluffy. Finally, add the grated chocolate, mix, and pour into a greased medium-sized baking pan.

Bake for 10 minutes in a preheated oven at 200°C.

Meanwhile, prepare the second layer. The second (yellow) layer is prepared almost the same as the first one, except it does not contain walnuts or chocolate.

After 10 minutes, remove the cake from the oven and evenly pour the yellow batter over the top. Lower the oven temperature to 175°C and bake for another 25–30 minutes. During this time, cook the syrup.

Remove the cake from the oven and set it aside. Pour the hot syrup over the hot cake.