Stuffed Basbousa with Cream

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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 butter, melted
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • A pinch of salt
  • 1/2 cup water (for the syrup)

For the Cream Filling:

  • 1 cup heavy cream
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp cornstarch

For the Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp lemon juice

Instructions

  1. Prepare the Sugar Syrup:
    • In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until it thickens slightly. Set aside to cool.
  2. Prepare the Cream Filling:
    • In a saucepan, whisk together the heavy cream, sugar, cornstarch, and vanilla extract. Heat over medium heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and let it cool.
  3. Prepare the Basbousa:
    • Preheat the oven to 350°F (175°C) and grease a baking dish (around 9×9 inches).
    • In a large bowl, mix together the semolina, flour, sugar, desiccated coconut, baking powder, and salt.
    • In another bowl, whisk together the yogurt, milk, melted butter, and vanilla extract.
    • Add the wet ingredients to the dry ingredients and mix until smooth.
    • 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.
  4. Bake:
    • Bake the basbousa for 25-30 minutes or until golden brown on top. Remove from the oven.
  5. Stuff the Basbousa:
    • Once the basbousa is baked, allow it to cool for about 10 minutes.
    • Gently slice through the center of the basbousa to create a pocket. Be careful not to cut all the way through.
    • Fill the pocket with the cooled cream filling.
  6. Add the Syrup:
    • While the basbousa is still warm, pour the cooled sugar syrup evenly over the top. Let it absorb for about 10 minutes.
  7. Serve:
    • Cut the basbousa into squares or diamond shapes, and serve. Enjoy the rich, creamy filling inside the soft, syrup-soaked cake!

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