Greek New Year’s cake – Vasilopita
In a non-stick, 24 cm, round cake tin, which you should grease first, line the bottom of the cake tin with a cut parchment paper and afterwards grease again.
Melt the phytin at low temperature.
In a bowl add eggs, milk, orange juice, cognac, sugar, vanilla powder and beat very well, using a whisk.
Next, add the salt and the flour, keep beating with the whisk and then start beating using a spatula, in order to have a fine and homogenous mixture.
Add the mixture in the cake tin and pound it on your working bench, so there won’t be kept any trapped air.
Bake in a preheated oven, at 175℃, set on fan, for 40-42 minutes at the middle spot of your oven.
Remove the cake from the oven and after 5-10 minutes, remove the cake carefully from the tin and place it on a rack to cool it down. You must also remove the parchment paper.
When it has completely cooled down, wrap the florin or a coin with aluminum foil and place it in the bottom side of the cake.
Finally, sprinkle with a lot of powdered sugar.
- Let the cake cool down completely before you sprinkle it with powdered sugar. If the powdered sugar drops on a hot spot, it will become yellow.
- The portions are subjective, depending on the pieces you will cut.
- Make the cake one day before, so you can save time.
- Don’t forget the florin.