Original name: Rum tatlisi
For the cake:
4/5 glass of sugar (almost 1 glass)
1 glass of grated coconut
1 glass of walnuts cut into small pieces
1 glass of pangrattato
1 small spoon of baking powder (lievito)
1 package of vanilla or 5-6 drops of vanilla extract
For the syrup:
1 and ½ glass of water
1 glass of sugar
A few drops of lemon juice
Preheat the oven at 200 C, grease an oven tray with little butter or any other oil. To prepare the cake, first beat the eggs with sugar, then add the rest of ingredients and mix well. Put and spread it well on the tray and cook it in the oven for about 15-20 minutes until the top gets golden brown. In the meanwhile, prepare the syrup by putting sugar and water on the stove at high heat, stir occasionally. When it starts to boil, add a few drops of lemon juice and lower down the fire. Boil it for 5 minutes and remove from the heat.
Wait that both the cake and the syrup cool down a bit and put the syrup on top of the cake when they are both warm. Put the dessert aside in room temperature for a couple of hours before serving it.