Semolina Cake with Cream. A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. Cream filled basbousa is moist, spongy, sweet and. Semolina Yogurt Cake is made with semolina flour and yogurt and comes together in just one bowl – no mixer required.
Therefore, semolina can cause the cake to have somewhat of a coarse texture (especially if you don't use fine Check out Turkish Semolina Cake in Syrup for a subtle twist on this simple recipe. Mix the flour, semolina and baking powder in a medium bowl. Using an electric mixer, cream the butter with. You can have Semolina Cake with Cream using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Semolina Cake with Cream
- It’s 1 1/2 cup of smith semolina.
- Prepare 2 can of nestle cream (160g).
- You need 1/2 cup of sugar.
- It’s 1/2 cup of oil.
- Prepare 1 cup of milk powder.
- It’s 1 tsp of baking powder.
- It’s of Toppings:.
- Prepare 1 of pck thick cream (125ml).
- It’s of Almond nuts (whole/sliced).
- It’s of Sauce:.
- Prepare 1 1/2 cup of evaporated milk.
- It’s 1/4 cup of sugar.
Cream filled Semolina Cake This is my first experience of making what is called "BASBOUSAH" which is semolina cake. It is very popular in this region; basbousah is originally a traditional Lebanese dessert. Stir in the flour, sour cream and milk. Beat the egg whites until stiff and fold in.
Semolina Cake with Cream instructions
- Mix all ingredients in a bowl. Stir using hand mixer or hand stirring only. Mix it very well..
- In a baking tray,wipe tahina if you have, if don't have just wipe oil. Then put the mixture and put nut and cream. (As you shown in picture).
- Then put inside the oven of 20-30 minutes with the heat of 180°c. Until brown..
- In another place., put milk and sugar in a cooking pot then put in fire,wait until boil once then take it out. Put this over the cake..
- Put Rose flower and pistacio powder for design. And for extra smell and taste..
- This are the picture of thick cream and tahina..
Spread the mixture onto the apples. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy. An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup.
