Politiko Dessert (Semolina Cake With Cream)

4.67 from 9 votes

Politiko Dessert (Semolina Cake With Cream)

Politiko dessert is a syrupy semolina cake topped with the creamiest custard and plenty of ground cinnamon on top. Very delicious!

Prep Time45

Cook Time50

Course: Dessert

Cuisine: Greek

Keyword: cake, cream

Servings: pieces

Calories: 550kcal

Equipment

Ingredients

For The Syrup:

350 grams (1½ cups + 5 tbsp) sugar
400 ml water
1 cinnamon stick
1 lemon peel

For The Cream:

1 liter (4 cups) milk
150 grams (½ cup + 5 tbsp) sugar
3 egg yolks
120 grams (12 tbsp) cornstarch
300 grams (1 ¼ cups) heavy cream 35% fat
3 tablespoons sugar
½ teaspoon Vanilla powder or 1 Vanillin

For The Semolina Cake:

1 teaspoon butter
100 grams (½ cup) Greek yogurt strained
240 grams (1 cup) milk
180 grams (¾ cup + 3 tbsp) sugar
½ teaspoon Vanilla powder or 1 Vanillin
½ teaspoon baking soda
½ lemon zested
⅔ teaspoon Mastiha powder or ½ teaspoon Mastic tears
240 grams (1 cup + 5 tbsp) coarse semolina
130 grams (½ cup + 4 tbsp) fine semolina
½ teaspoon baking powder
1 ¼ teaspoon ground cinnamon

Instructions

Make The Syrup:

Add all of the ingredients for the syrup in a saucepan. Cook over high heat( without stirring) for 5 minutes from the time it starts to boil. Set aside to cool. See note 1 below.

Make The Cream:

Save ½ cup of milk and add to a mixing bowl together with the egg yolks and cornstarch. Whisk to combine.
Heat milk in a cooking pot together with the sugar and vanilla.
Combine. Once the milk gets steamy hot just before boiling, turn the heat off. Slowly ladle the hot milk (starting with small drops and continuing threadlike) into the egg mixture. While you constantly whisk the egg mixture. Once ⅔ of the hot milk is incorporated into the eggs, pour everything back into the pot.
Thicken the cream. Turn the heat to low and whisk until the cream starts to thicken. It will turn pretty thick and creamy so give a vigorous stir with the whisk towards the end so it won't lump.
Cool the cream. Transfer the cream to a bowl. Stir well a few times with the whisk to smoothen it. While it's still hot cover the cream with a piece of plastic wrap. The wrap should be touching the surface of the cream. This way you prevent skin from forming on top. Let the cream cool down to 20°C / 68°F.
See note 2 below.

Make The Cake:

Prepare the pan. Use the teaspoon of butter to rub and grease a 33 x 23 cm ( 13 x 9 inches) pan.
Combine both types of semolina in a bowl along with the baking powder.
Prepare the cake batter. In a mixing bowl whisk together the Greek yogurt, milk, sugar, vanilla, lemon zest, baking soda, and Mastiha powder (if using Mastic tears see note 3 below). Add the dry ingredients to the wet ingredients and stir well until uniform.
Rest the batter. Transfer the batter to the prepared pan. Let it sit at room temperature for 30 minutes to thicken. Meanwhile, preheat the oven.
Preheat oven to 340°F / 170°C.
Bake the cake for about 20-25 minutes or until deep golden-orange on top.
Add the syrup. Ladle the cold syrup over the cake right as it comes out of the oven. The cake needs to be very hot to absorb the syrup properly.
Cool the cake down to room temperature.

Put Together:

Make the whipped cream. Using an electric mixer beat the heavy cream and slowly add the 3 tablespoons of sugar to it. Beat until very firm and thickened.
Cream the custard. Transfer the cold custard cream to your electric mixer's bowl and beat with the whisk attachment until smooth and softened.
Combine both creams. Add the whipped cream to the custard cream in two batches while beating gently and swiftly until fully combined. You may use a whisk to do this instead.
Spread the cream over the cake. And smoothen it with a spoon.
Dust the ground cinnamon evenly on top.
Refrigerate the cake for at least 6-8 hours.
Cut and serve into 12 square pieces or cut into smaller ones if you prefer.

Notes

Note 1: Syrup needs to be cooled down to room temperature before being poured over the cake. That's why it is made first.

Note 2: The cream needs to be cooled down to 20°C / 68°F before it gets mixed with the whipped cream. You can either let the cream cool down on its own or use an ice bath to fast-forward the process.

Note 3: If using Mastic tears save 2 tablespoons of the sugar for the cake and either blend it in a small food processor or use a pestle and mortar to powder it.

Nutrition