The simplicity of this cake is the reflection of Zagreb’s simple cooking. After tasting this cake at my friend’s house, Nena disclosed to me the recipe of this semolina pie from her carefully saved family cookbook which I would like to share with you.
250 g (8.8 oz) hard wheat flour
50 g (1.7 oz) sugar
50 g (1.7 oz) butter
2 tablespoons rum
1 tablespoon grated lemon
500 ml (17 fl oz) milk
4 tablespoons sugar
1 sachet vanilla sugar
40 g (1.4 oz) semolina
Mix flour and sugar. Thinly slice butter, add rum and grated lemon and knead the dough. Wrap it up in plastic foil and leave in the fridge for an hour.
Add 2 tablespoons sugar and vanilla sugar to milk and let it boil. Gradually sprinkle semolina flour into the milk and cook for 5 minutes. Let the semolina cool down. Meanwhile separate the egg yolks from the egg whites. Mix the egg yolks with the remaining sugar, beat the egg whites until stiff. Mix the egg yolks with the semolina and gently fold in the beaten egg whites.
Divide the cooled dough in two portions. Grate one half of the dough into a greased baking pan (18×30 cm/7×11 in), pour over the stuffing and then grate over it the other half of the dough. Bake in a preheated oven at 180°C (350°F) for 40 minutes.
Sprinkle the cooled pie with powder sugar, cut in cubes and serve with tea.
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