Stuffed Basbousa with Cream is a luxurious twist on the traditional Egyptian semolina cake. This version features two layers of moist, syrup-soaked basbousa with a luscious cream filling nestled in between. The cake is flavored with coconut and vanilla, while the cream layer adds a smooth, custard-like richness. Finished with a drizzle of sugar syrup and garnished with crushed pistachios or rose petals, this dessert is perfect for special occasions, holidays, or when you want to impress with something truly unforgettabl
Ingredients:
For the Basbousa:
- 1 cup semolina
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup desiccated coconut
- ½ cup plain yogurt
- ½ cup milk
- ¼ cup melted butter
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
For the Sugar Syrup:
- 1 cup granulated sugar
- ½ cup water
- 1 teaspoon lemon juice
Optional Garnishes:
- Crushed pistachios
- Dried rose petals
Instructions:
1. Prepare the Sugar Syrup
- In a small saucepan, combine the sugar, water, and lemon juice.
- Bring to a boil over medium heat, then reduce to a simmer.
- Let it simmer for about 10 minutes until slightly thickened.
- Remove from heat and let it cool completely.
2. Make the Cream Filling
- In another saucepan, whisk together the heavy cream, sugar, cornstarch, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
- Remove from heat and let it cool to room temperature.
3. Prepare the Basbousa Batter
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish or line it with parchment paper.
- In a large bowl, mix together the semolina, flour, sugar, 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, stirring until smooth and well combined.
4. Bake the First Layer
- Pour half of the basbousa batter into the prepared baking dish and smooth the top.
- Bake for 10–12 minutes, just until the surface is set but not fully cooked.
- Remove from the oven and let it cool slightly.
5. Add the Cream Filling
- Carefully spread the cooled cream filling evenly over the partially baked basbousa layer.
- Gently spoon the remaining basbousa batter over the cream layer and smooth the top.
6. Bake the Full Pie
- Return the dish to the oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the cake (not the cream layer) comes out clean.
- Remove from the oven and let it cool for 10 minutes.
7. Add the Syrup
- While the basbousa is still warm, pour the cooled sugar syrup evenly over the top.
- Let it soak for at least 10 minutes to absorb the syrup fully.
8. Garnish and Serve
- Once cooled, cut into squares or diamond shapes.
- Garnish with crushed pistachios or rose petals for an elegant finish.
- Serve at room temperature or slightly chilled.
Tips & Variations:
- Make Ahead: Prepare the cream and syrup a day in advance to save time.
- Flavor Boost: Add a splash of rose water or orange blossom water to the syrup for a traditional Middle Eastern aroma.
- Texture Tip: Let the basbousa rest for a few hours before serving to allow the flavors to meld.
- Cream Options: Substitute the cream filling with Ashta (Middle Eastern clotted cream) for a more authentic twist.
Why You’ll Love It:
- Rich & Creamy: The contrast between the moist semolina cake and the silky cream is irresistible.
- Elegant Presentation: Perfect for holidays, Eid, or dinner parties.
- Customizable: Easily adapted with different fillings or toppings.
- No Mixer Needed: Simple ingredients and easy steps make this a beginner-friendly dessert.
Stuffed Basbousa with Cream is a show-stopping dessert that combines tradition with indulgence. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. Want a chocolate-stuffed or pistachio version next? 🍫🌿