Make a yeast dough from the first 6 ingredients. Let it rise for 20-30 minutes, knead again and then roll out on the greased tray.
While the dough is rising, boil the syrup, stir in the butter and semolina and let cool. Then make the crumbles. Cover the rolled out dough with half of the crumbles. Spread the cooled but not cold syrup on it. Spread the rest of the crumble on top.
For refinement, you can sprinkle raisins and almond slivers.
Bake the cake at medium heat (175°) for about 25 minutes.