Yoghurt cake by Tulum restaurant

Name: Yoghurt cake by Tulum restaurant
Yield: 4
Ingredients: For the Revaní; Eggs; Sugar; Yogurt; Vegetable oil; Lemon zest; Semolina flour; All purpose flour; Coconut; Baking Powder; For the sugar syrup; Still water; Sugar; Lemon juice; For the coconut water wafer; Coconut Water; Egg Whites; Icing sugar; xanthan gum; Lemon zest; For the coconut milk sugar syrup; Coconut milk; Still water; Sugar; Lemon juice; Rose Wine; For the coconut milk granita; Coconut milk; Yogurt; Sugar

Also known as yoghurt cake, Revaní is one of the oldest desserts in Turkey, dating back to the Ottoman Empire. Even though it contains sugar, it is one of the lightest cakes the chefs make from Ottoman recipes at Tulum restaurant in Victoria, Australia. Traditionally, this batter usually uses shredded coconut. However, for this dish, chefs at Tulum use coconut water and milk to give more depth and richness.

BYFine Dining Lovers,

Editorial Staff

18 December, 2019

serves for

ingredients

For the Revaní

Eggs

Sugar

250 g

Yogurt

250 g

Vegetable oil

250 g

Lemon zest

Semolina flour

250 g

All purpose flour

500 g

Coconut

10 g, shredded

Baking powder

10 g

For the sugar syrup

Still water

500 ml

Sugar

400 g

Lemon juice

For the coconut water wafer

Coconut water

350 gr

Egg whites

90 gr

Icing sugar

60 gr

Xanthan gum

2 gr

Lemon zest

For the coconut milk sugar syrup

Coconut milk

500 g

Still water

500 ml

Sugar

400 g

Lemon juice

Rose wine

10 g

For the coconut milk granita

Coconut milk

200 g

Yogurt

200 g

Sugar

90 g

Still water

125 ml

Lemon juice

Step 01

For the Revaní

Preheat oven to 160°C.
Put the eggs and sugar into a mixer and blend for 5 minutes until the sugar dissolves and the eggs become pale and fluffy.
Mix the semolina, flour, baking powder and shredded coconut in a bowl and set aside.
Mix the yoghurt, oil and lemon zest. Add to the flour mixture, and then add this to the egg mixture. Whip slowly so that it becomes an airy cake batter.
Pour into a baking tray and bake for 40 minutes.
Pour the cold syrup over the hot cake and let it soak. Cool to room temperature.

Step 02

For the sugar syrup

In a deep saucepan over medium-high heat, bring water and sugar to a boil.
Then reduce heat to low and stir constantly for 3–5 minutes until the sugar dissolves completely and the mixture is clear.
Add the lemon juice and remove from heat.
Cool in the fridge for 1 hour before serving.

Step 03

For the coconut water wafer

With a blender, blitz the coconut water and egg whites. Add icing sugar and lemon zest, blitz until the sugar dissolves, then add the xanthan gum and blend thoroughly.
Sieve the mixture into a metal bowl, then use a mixer fitted with a whisk attachment and whisk for 10 minutes, or until stiff peaks form.
Line dehydrator tray with a silicon mat (or acetate sheet or baking paper). Roll the wafer batter to 2 mm thickness.
Dehydrate at 66°C for 4 hours or until crisp.

Step 04

For the coconut milk sugar syrup

In a deep saucepan over medium-high heat, bring cold water and sugar to a boil, then immediately turn the heat to low. Stir constantly until the sugar dissolves and the mixture is clear (approximately 3 to 5 minutes).
Add coconut milk, lemon juice and rosewater. Remove from heat and let the syrup cool in the fridge for 1 hour.

Step 05

For the coconut milk granita

In a deep saucepan over medium-high heat, bring cold water and sugar to a boil, then immediately turn the heat to low. Stir constantly until the sugar dissolves and the mixture is clear (approximately 3 to 5 minutes).
Add lemon juice and remove from heat. Let the syrup cool in the fridge for 1 hour.
In a blender, add the coconut milk and yoghurt and blitz. Then add cold sugar syrup until combined. Sieve into a container and run a fork through it every 20 minutes to obtain a granita.