Yoghurt cake by Tulum restaurant

Yoghurt cake | Tulum restaurant

Yoghurt cake by Tulum restaurant

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.

18 December, 2019

serves for

4

ingredients

For the Revaní
Eggs
4
White sugar
250 g
yoghurt
250 g
Vegetable oil
250 g
Lemon zest
1
semolina (durum wheat flour)
250 g
all-purposed flour
500 g
coconut
10 g, shredded
Baking powder
10 g
For the sugar syrup
Still mineral water
500 ml
White sugar
400 g
Juice of 1 lemon
For the coconut water wafer
coconut water
350 gr
egg whites
90 gr
Icing sugar
60 gr
xanthan gum
2 gr
Lemon zest
1
For the coconut milk sugar syrup
Coconut milk
500 g
Still mineral water
500 ml
White sugar
400 g
Juice of 1 lemon
Rosewater
10 g
For the coconut milk granita
Coconut milk
200 g
yoghurt
200 g
White sugar
90 g
Still mineral water
125 ml
Juice of 1 lemon

Step 01

For the Revaní

  1. Preheat oven to 160°C.
  2. Put the eggs and sugar into a mixer and blend for 5 minutes until the sugar dissolves and the eggs become pale and fluffy.
  3. Mix the semolina, flour, baking powder and shredded coconut in a bowl and set aside.
  4. 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.
  5. Pour into a baking tray and bake for 40 minutes.
  6. Pour the cold syrup over the hot cake and let it soak. Cool to room temperature.
Step 02

For the sugar syrup

  1. In a deep saucepan over medium-high heat, bring water and sugar to a boil.
  2. Then reduce heat to low and stir constantly for 3–5 minutes until the sugar dissolves completely and the mixture is clear.
  3. Add the lemon juice and remove from heat.
  4. Cool in the fridge for 1 hour before serving.
Step 03

For the coconut water wafer

  1. 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.
  2. 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.
  3. Line dehydrator tray with a silicon mat (or acetate sheet or baking paper). Roll the wafer batter to 2 mm thickness.
  4. Dehydrate at 66°C for 4 hours or until crisp.
Step 04

For the coconut milk sugar syrup

  1. 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).
  2. 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

  1. 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).
  2. Add lemon juice and remove from heat. Let the syrup cool in the fridge for 1 hour.
  3. 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.