A cake recipe for all foodies:
Bring the milk to a boil, then add the semolina, stirring throughout. Cook at low temperature until the semolina thickens. Beat the eggs together with the vanilla sugar. Remove the semolina from the stove and stir in the eggs. Add the butter and stir well. Leave the cream to cool, stirring from time to time to avoid the formation of a skin. Butter a medium sized oven dish, place half of the phyllo sheets on the bottom of the dish by buttering each one first. Spread the crem evenly over the top. Fold over any overhanging phyllo edges, likewise coating these with melted butter. Place the remaining buttered phyllo leaves on top. Using a sharp kitchen knife, cut any overhanging raen- der into small pieces. Brush the top with melted butter and with a sharp kitchen knife, score the top layer into portion sizes. Bake in a medium hot oven for 30 minutes. In the meantime, prepare the syrup: boil the water together with the sugar and the lemon peel for 5 minutes and add the rose water. When the phyllo cake is removed from the stove, pour the warm syrup over it.
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