Basbousa with cream
A soft and creamy semolina cake, crammed with delicious cream sprinkled with syrup then garnished with nuts. a shocking looking pastry style cake which will catch everyone's attention.
1 cup semolina or flour the difference is explained within the post above.
▢1 / 2 cup sugar.
▢ 1/4 cup unsweetened coconut flakes, finely grated.
▢2 teaspoon leaven .
▢3 large eggs.
▢1 teaspoon vanilla .
▢ 1 cup plain yogurt.
▢3 / 4 cup of oil.
▢1 tablespoon of water.
▢2 cups of milk.
▢4 tablespoons cornstarch.
▢1 tablespoon sugar.
▢2 tablespoons of canned cream. optional for the richer.
▢ 1/2 teaspoon vanilla .
1 cup sugar.
▢3 / 4 glass of water.
▢ 1 teaspoon of juice .
▢1 tablespoon honey.
▢ Pinch of vanilla powder.
Prepare the syrup:
1.In a saucepan, combine the syrup ingredients, bring back a boil, reduce heat and simmer for 10 minutes.
2.Remove from heat and let cool completely.
3.Preheat oven to 350F.
4.In a deep bowl, combine the cake ingredients and blend well.
5.Pour half the mixture into the prepared 9 inch skillet.
6.Bake for quarter-hour .
7.Prepare the filling when the cake is within the oven:
8.In a saucepan, dissolve the cornstarch during a cup of milk, add the sugar, vanilla and therefore the remaining milk.
9.Place the saucepan on the stove over medium heat, stirring constantly with the whisk until the mixture bubbles and thickens.
10.Remove the pan from the oven, pour into the filling and level the surface.
11.Pour 1 tablespoon of water over the remaining flour mixture to combine it evenly. Pour the drain dough over the filling and spread it evenly.
12.Bake for an additional 40 to 50 minutes.
13.Remove from oven and immediately pour into the cooled syrup.
14.Cover and let stand quarter-hour to soak the syrup and chill.
15.Garnish with nuts of your choice or serve plain.