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May 03, 2017  Politiko Thessalonikis by Greek chef Akis Petretzikis. A delicious Greek dessert made with syrupy semolina cake and creme that is a specialty of Thessaloniki. AKIS PETRETZIKIS. Choose section to search. Akis Recipes Users Recipes Akis' Diary Type to search.

For the base • Preheat oven to 180 ο C (350* F) Set to Fan. • In a, whisk the semolina, sugar, baking powder, baking soda, milk, mastic, and mahlab.

• Grease a and spread the mixture evenly. • Bake for 20 minutes. • Remove and set aside to completely cool. For the syrup • In a, add the sugar, cinnamon and transfer to medium to high heat until it comes to a boil and the sugar dissolves. • Using a, pour the hot syrup over the cold base.

For the cream • In a pot, add 450 g of the milk, the sugar, vanilla extract and transfer over medium heat. Allow to heat without stirring. • In a bowl, add the yolks, the rest of the sugar and whisk. • Add the rest of the milk, the corn starch and whisk. • When the milk comes to a boil, slowly transfer to the yolk mixture whisking continuously. • Transfer all of the mixture back to the pot and place over medium heat. Whisk continuously until the cream thickens.

• Remove from heat, add butter and mix until it melts. • Transfer to a bowl and cover with plastic wrap, making sure that the wrap directly touches the surface of the cream.

Refrigerate for 30-60 minutes until completely chilled. To assemble • In a bowl, add the cream and whisk until fluffy. • Add the and gently mix with a spatula until homogenized and you have a fluffy cream. • Spread the cream over the base using a spatula. • Refrigerate for 1 hour until completely chilled. • Sprinkle with cinnamon and serve.