Vivian's pudding

At Tyrnavos, a small greek town close to my hometown, they make a moist walnut cake that is covered with a thick cream and it is delicious. My mother discovered it when I was a small kid and adopted it as the main desert on special occasions. As we are close to Easter, I decided to propose you this "pudding" as we call it.
Rich in walnuts and syrup, perfumed with cinnamon and clove, looks gorgeous, I am sure it will become also your favorite desert :) Actually, by writing this, hubby enters at home and says... "what's smelling so great?" You see what I mean?

Ingredients
Cake
5-6 eggs (depending how big they are)
3/4 cup of sugar
3/4 cup of semolina
3/4 cup of grated walnuts
1 spoonful of brandy
1 baking powder
1 teaspoon of cinnamon
some clove powder

Syrup
1 cup of sugar
1 cup of water
vanilla

Cream
1/2 l of pastry cream 
1/2 l of whipped cream ("Chantilly")

Procedure

You have to prepare 3 things: the cake, the syrup and the cream.
For the cake, beat well the eggs with sugar. Mix separately the rest of the ingredients apart from the walnuts and add them to the eggs-sugar mix. Mix and add eventually the walnuts and mix again.
Empty the batter in a cake mold like in the photo that you have previously slightly buttered with a cooking brush. Bake at 175 degrees of Celsius and fan for about 30min. Take it out and leave it to cool completely.

Start preparing the syrup by boiling the ingredients all together for about 7-8 min.
When the syrup is done, pour it little by little on the cake and let the cake rest for several hours or better overnight.

The next day, take the cake out of the mold and prepare the cream.

We have to beat well fresh cream to make whipped cream. In a separate bowl we have to prepare the pastry cream. Either you make the recipe of pastry cream that you prefer (find mine here), either you buy the ready mix and add only the milk, follow the instructions and you cream is ready.

Mix well the two types of cream and pour it on top of your cake evenly.
Decorate with grated walnuts and cinnamon.
Cover it and leave it in the fridge for a couple of hours to allow all the scents to bloom.
Enjoy!!!

Looks nice inside, no?