Flour
2 cups of semolina wheat flour (available at supermarkets)
1 and 1/2 cups of wheat flour
2 tablespoons of active dry yeast
1 cup of unsalted butter, softened
6 eggs
1 cup of granulated sugar
A few drops of vanilla extract to taste
Glaze
2 cups of water
2 and 1/2 cups of granulated sugar
1 cinnamon stick
1 tablespoon of freshly squeezed lemon juice
Flour
2 cups of semolina wheat flour (available at supermarkets)
1 and 1/2 cups of wheat flour
2 tablespoons of active dry yeast
1 cup of unsalted butter, softened
6 eggs
1 cup of granulated sugar
A few drops of vanilla extract to taste
Glaze
2 cups of water
2 and 1/2 cups of granulated sugar
1 cinnamon stick
1 tablespoon of freshly squeezed lemon juice
In a large mixing bowl, combine the semolina with the wheat flour and yeast
Set aside
Next, beat the butter with the egg yolks in an electric mixer until light and fluffy
Add the granulated sugar and vanilla extract
Beat well
Set this mixture aside
In a separate bowl, beat the egg whites until stiff peaks form
Gradually add the dry ingredients to the egg yolk mixture, alternating with the beaten egg whites
Mix everything together well
Grease and flour a 9x13-inch baking dish and pour in the batter
Bake in a preheated oven at 350°F for about 45 minutes
To make the glaze: combine the water, granulated sugar, and cinnamon stick in a saucepan
Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes
Remove from heat and stir in lemon juice
Pour the warm glaze over the cake and let it cool before serving.
