Shambhala cake is extremely tasty and juicy. Aromatic and refreshing lemon and orange give this delicacy a special taste …
This simple dessert is made without oil and eggs, and must stand for at least three hours to be brought to the table.
500 g of semolina
2 cups thick sour milk
1.5 cups sugar
1.5 bags of baking powder
1.5 bags of vanilla sugar
Optionally grated lemon and orange peel
2 glasses of water
3.5 cups powdered sugar
A teaspoon of lemon juice
A cup of peeled almonds cut in half
First, prepare the syrup: pour water and sugar and cook for 10-15 minutes from the moment it boils. Then add lemon juice and cook for another five minutes, then set aside to cool but keep warm.
In a deep bowl, whisk together the sour milk and sugar, add the semolina, baking powder and, if desired, the grated rind of the lemon or orange.
Pour the dough into a well-greased baking tray and arrange the halves of peeled almonds in a regular row on it. Bake for about 40 minutes in an oven preheated to 200 degrees celsius.
Take the baked dough out of the oven and cool it briefly so that it is not very hot, and then pour lukewarm syrup over it.