Galaktoboureko- Greek Custard Cake Recipe

How to make it

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• Heat milk in saucepan over medium heat until small bubbles form around the edge of the saucepan.
• Remove from heat.
• Using an electric beater, beat eggs and sugar until pale and thick.
• Gradually stir in milk and add semolina in a steady stream.
• Stir constantly, over a med-low heat for 15-20 mins (yes- that's right!!!) or until mixture thickens (hopefully that'll be quicker....)
• Remove from heat and stir in lemon rind, vanilla and 40g butter. Stir until butter has melted. Cover surface with baking paper and cool.
• Preheat oven to 200degC. Lightly grease a 20cm round cake pan.
• Melt remaining butter in a saucepan. Place a sheet of filo onto a flat surface and brush with butter. Repeat 3 times.
• Line cake tin with filo stack, leaving ends to overhang.
• Repeat layering with remaining pastry, and place second stack over the top of the first layer at a 90 degree angle, so that most of the pan has pastry overhanging it.
• Spoon cold custard into filo shell. Fold overhanging filo over custrad, and brush with butter.
• Bake for 20-25 mins or until golden. Line a baking tray with baking paper. Turn onto lined tray and remove cake pan.
• Bake for a further 15 mins until golden. Cool.
• Serve drizzled with lemon syrup and thick yoghurt.
• To make syrup, place sugar, 3/4 cup water, 1.3 cup lemon juice and lemon rind in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil.
• Reduce heat to low and simmer for 3 mins.
• Cut into wedges and serve.