Ingredients
- 4 cups milk
- 1/4 cup butter
- 3/4 cup sugar
- 1/2 cup cream of wheat
- 5 eggs
- 1/4 cup orange juice
- 2 tsp. vanilla
- 10 sheets phyllo,
- 1/2 cup butter, melted
- 1 1/2 cups sugar
- 1/2 cup water
- 1 3-inch cinnamon stick
- 4 cloves
- 1 2" piece of orange peel
- 1 2" piece of lemon peel
- 2 tbs. Grand Mariner
- 1 tbs. icing sugar
- 1 tsp. cinnamon
Preparation
Step 1
Preheat oven to 400 degees.
In a large pot over medium heat, bring milk, butter, and sugar to boil, whisk slowly and add cream of wheat in a thin stream. Whisk until the mix comes to a boil and then remove from heat.
In a bowl, whisk the eggs, juice, and vanilla until well mixed. Slowly whisk into the cream of wheat mix. Set aside to cool. Butter and 9 x 13 inch pan.
Line 1 sheet of phyllo in the pan so that there is a 2 inch overhang on one side. Butter dough and repeat with 4 additional sheets,so that you have overhand on all sides. Spoon in the custard, completely covering the custard. Trim sheet to fit over the custard, repeat with 4 more sheets. With a knife cut the top into squares, but take care not to cut through. Roll up overhang.
Bake 10 minutes, reduce heat to 325 degrees and bake an additional 30 minutes until golden.
Place all the reamining ingredients except for the icing sugar and cinnamon in a pan, boil for 8 minutes and cool 5 minutes. Let cake cook 10 minutes, then strain 1/2 the syrup and pour over the cake, when absorbed, repeat.
Sprinkle cake with combined sugar and cinnamon.