Stuffed Basbousa with Cream is a decadent Middle Eastern dessert that combines the rich flavors of semolina cake with a luscious cream filling. Originating from Egypt, this dessert is soaked in sugar syrup, giving it a moist and sweet texture. The cream filling adds a luxurious touch, making it perfect for special occasions or family gatherings. With its golden crust and creamy center, Stuffed Basbousa is a treat that delights the senses and leaves a lasting impression.
Ingredients:
For the Basbousa:
- 1 cup semolina
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup desiccated coconut
- 1/2 cup yogurt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cornstarch
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
Optional Garnishes:
- Crushed pistachios
- Rose petals
Instructions:
- Prepare the Sugar Syrup:
- In a saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until it thickens slightly. Set aside to cool.
- Prepare the Cream Filling:
- In another saucepan, whisk together the heavy cream, sugar, cornstarch, and vanilla extract. Heat over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from heat and let it cool.
- Prepare the Basbousa Batter:
- Preheat your oven to 175°C (350°F) and grease a baking dish (approximately 9×9 inches).
- In a large mixing bowl, combine the semolina, flour, sugar, desiccated coconut, baking powder, and salt.
- In a separate bowl, whisk together the yogurt, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Bake the Basbousa:
- Pour the batter into the prepared baking dish, smoothing the top evenly. Use your finger to create small indentations across the surface of the batter.
- Bake the basbousa for 25-30 minutes or until golden brown on top. Remove from the oven and let it cool for about 10 minutes.
- Stuff the Basbousa:
- Carefully slice through the center of the basbousa to create a pocket. Be gentle to avoid cutting all the way through.
- Fill the pocket with the cooled cream filling, spreading it evenly.
- Add the Syrup:
- While the basbousa is still warm, pour the cooled sugar syrup evenly over the top. Allow it to soak for about 10 minutes.
- Serve:
- Cut the stuffed basbousa into squares or diamond shapes. Garnish with crushed pistachios or rose petals for an elegant touch.
- Serve at room temperature or slightly chilled.
Stuffed Basbousa with Cream is a masterpiece of flavors and textures. The combination of the syrup-soaked semolina cake and the creamy filling creates a dessert that is both indulgent and unforgettable. Perfect for sharing with loved ones, this recipe is sure to become a favorite in your repertoire. Enjoy!