Ingredients:
400 gr filo pastry
400 gr greek yogurt (also works well with yogurt less than 3.5% fat)
200 gr sugar
5 eggs
150 ml oil
10 gr baking powder
1 teaspoon vanilla extract
juice of 1/2 lemon
zest of 1/2 lemon
For the caramelized sugar syrup you need:
7 tablespoons sugar
500 ml water
zest of 1/2 lemon
juice of a lemon
Instructions:
1. Separate the filo pastry sheets and let them dry over night at room temperature on a tray.
2. The next day, cut the filo sheets into small pieces.
3. In a bowl, mix the eggs with the sugar, oil and baking powder.
4. Add the yogurt and the filo pastry little by little and fold them in the mixture with a spatula.
5. Add the vanilla extract, the lemon peel and lemon juice and mix well.
6. Pour the mixture into a pan greased with oil and lined with baking paper.
7. Bake in the oven (preheated) for 40 minutes over medium heat.
8. Meanwhile, caramelize over low heat the 7 tablespoons of sugar.
9. Then add the 500 ml of water and let the sugar dissolve. You don’t need to stir.
10. Take it off the heat and add the lemon peel and the lemon juice.
11. Pour the syrup over the hot cake (just taken out of the oven)!
12. Leave to cool for at least 30 minutes.
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