Cake 'Bugata' (semolina pie)

Name: Cake 'Bugata' (semolina pie)
Ingredients: 6 cups of water; 1 cup of semolina; 1/2 cup of cornstarch; 1 cup of sugar; 1/4 cup of raisins; lemon and orange zest (more for flavor); 1/2 package of margarine; phyllo pastry sheets; powdered sugar (for decoration); cinnamon (for decoration); 1/4 package of margarine (for baking); rum essence (optional)

Desert - Cake 'Bugata' (semolina pie) by Florina J. - Recipia

To prepare this delicious semolina cream cake, we start by putting a pot of water and half the amount of sugar on the heat. We let it reach boiling point, at which point we add the grated lemon and orange zest. Fresh aromas will spread throughout the room, preparing us for the next step of the recipe. Once the water starts to boil, we rain in the semolina and previously mixed starch. It is essential to continuously stir with a spatula to prevent lumps from forming, aiming to achieve a fine and velvety semolina cream. After the cream has started to thicken, we add the rest of the sugar and half the package of margarine. We continue to stir vigorously, ensuring that the ingredients are perfectly homogenized. Then, we incorporate the raisins, which will add a sweet-sour note and a pleasant texture. We let the cream cool, and if desired, we can add rum essence for an extra flavor. Meanwhile, we prepare to assemble the cake. We take a baking tray and lightly drizzle it with oil to prevent sticking. We start preparing the "base" from filo sheets, placing the first sheet in the tray. We drizzle it with a little oil or melted margarine, then add the second sheet, repeating this operation until we have a total of eight overlapping sheets. It is important to ensure that each sheet is well drizzled to achieve a crispy and delicious crust. After laying out the eight sheets, we pour the cooled semolina cream, smoothing it over the entire surface. After this, we cover the cream with another eight sheets of filo, drizzling each sheet with oil in between, just like in the first part. Once we finish layering the sheets, we cut the cake into squares. Between the formed lines, we add the second amount of margarine, which will melt and give an extraordinary taste during baking. We put the cake in the oven at a moderate heat and wait for it to brown nicely. Once ready, we take the cake out and dust it with powdered sugar and cinnamon, adding a festive touch. The cake can be served warm or cold, and the taste will be equally delicious. For a special experience, we have two serving options: the first option is to mix the sugar with cinnamon and dust each piece of cake with this mixture, then stick the pieces back together. The second option involves soaking the cake with a syrup made from water, sugar, honey, and cinnamon boiled for five minutes. The syrup must be cold to not completely melt the cream. Thus, our cake will acquire a unique aroma and moisture, making it even more delicious. We also use a 200 ml cup, partially filled, to measure the ingredients accurately. This recipe will not only delight the taste buds but will also bring unforgettable moments around the table.