Lemon Bars (Limonlu Kareler)

Sekerpare

Pumpkin Filled Pastry (Kabakli Borek)

Quince Dessert (Ayva Tatlisi)

Rose Desert (Gul Tatlisi)

Stuffed Kadaifi (Kadayif Dolmasi)

Raspberry Roll Cake (Frambuazli Rulo Pasta)

 Flour Halvah (Un Helvasi)

 Peach Tart (Seftalili Tart)

Kunefe

 Honey and Nuts Snow White (Balli Cevizli Karbeyaz)

 Strawberry Cream Freeze (Cilekli Parfe)

Orange-Yogurt Sundae (Portakal ve Yogurtlu Dondurma)

 Apple Filled Sweet Buns (Elmali Top Pare)

Samsa Dessert (Samsa Milfoy Tatlisi)

Tiramisu

Sweet Semolina Cake (Revani)

3-4 eggs
1½ cups flour
1 cup sugar
1 cup semolina
½ cup melted margarine/butter
1 tsp/1 package baking powder
1 tsp/1 package vanilla

For the syrup:
2-2 ½ cups sugar
3 cups water
1 tsp lemon juice

coconut flakes for garnish

Place water and sugar into a pot to prepare the syrup. Bring to a boil. Then simmer for about 2-3 minutes and stir in lemon juice. Turn the heat off and let it cool. You will pour the cool syrup over the cooked hot revani cake.
In a bowl, mix eggs and sugar with a mixer till it becomes foamy (3-4 minutes). Then, add margarine/butter and semolina in. Stir continuously while adding flour, baking powder and vanilla.
Grease a 9x13 inch or 12 inch diameter Pyrex dish and pour the cake mixture inside. Preheat the oven to 350 F (180 C) and bake till the surface turns light golden brown (for about 35-45 minutes).
Once the cake is ready take it out of the oven and immediately pour the cooled syrup all over evenly. Use a spoon or laddle to pour the syrup evenly.

Cut the cake into square pieces and garnish with coconut flakes.

Semolina Halvah (Irmik Helvasi)

Tulumba Dessert (Tulumba Tatlisi)

Tiramisu Bowl (Tiramisu Kasesi)