Syrupy cake with homemade ice cream (ravani)

Syrupy cake with homemade ice cream (ravani)
5.0/5 rating (3 votes)

  • Complexity: medium


  • Ingridients for the cake

  • fresh butter : 1/2 cup
  • eggs : 6 , separate the yolks
  • sugar: 1 cup
  • baking powder : 2 teaspoons
  • milk evapore watered down : 1 cup
  • flour: 2 cups and thin semolina: 1 cup
  • the shavings of a lemon
  • Ingridients for the syrup

  • sugar : 2 cups
  • water : 2 cups
  • the shavings of a lemon and a bit of lemon drops
  • Ingridients for the ice cream

  • milk evapore : 1 package
  • vanilla : 2 sticks
  • eggs : 5 , only the yolks
  • sugar : 150 gr
  • cream : 300 ml ( beat it until it becomes whipped cream )


  1. For the ice cream: Warm the milk with 100 ml of water and the vanilla sticks until they come to the boil. Withadraw the milk from the fire, leave it for 30 minutes and then take off the vanilla. In an big bowl beat the egg yolks with the sugar until they bleach and become an uniform mixture. Slowly slowly add the scented milk, mix and then then transfer the mixture on a clean cooking utensil. Mix in a very law fire until it starts to thicken, without letting it boil. Remove the cooking utensil from the fire and put it tn the fridge ( not refrigerator ) for 1 hour. Mix the whipped cream with the congealed cream and place the mixture in a metallic vessel appropriate for ice cream. Refrigerate for 6-8 hours, while beating the ice cream 2-3 times during this period.

  2. For the cake: Beat the butter and the sugar and pour one by one the egg yolks. Continue with the lemon shavings, the flour, the baking powder, the milk and in the end the semolina. Beat the albumens till they become meringue and mix with the previous mixture. Bake the sweet for about an hour at 170°-180° C. Leave the cake to cool well and prepare the syrup by boling the water, the sugar, the lemon shavings and juice for 5-7 minutes. Pour the very hot syrup over the cold cake.