ADVERTISEMENT
1. Prepare the Basbousa Batter
Start by preparing the base for the Basbousa:
In a large mixing bowl, combine ½ cup of sugar, ½ cup of oil, 1 carton of yogurt, and 1 packet of vanilla sugar. Whisk these ingredients together until they form a smooth, well-blended mixture.
Add a pinch of salt to enhance the flavors.
Gradually fold in 1 cup of fine semolina to form a thick batter.
Add 2 packets of baking powder and 1 tablespoon of vinegar to help the cake rise, ensuring the Basbousa has a light, airy texture.
Allow the mixture to rest for 15 minutes. This step allows the semolina to absorb the liquid, resulting in a moist and tender cake.
2. Prepare the Cream Filling
While the Basbousa batter rests, move on to making the creamy filling:
In a medium saucepan, combine ½ liter of milk, 3 tablespoons of starch, 4 tablespoons of coarse sugar, and 1 packet of vanilla sugar. Whisk the mixture to dissolve the starch and sugar completely.
Place the saucepan over medium heat, stirring constantly to prevent lumps from forming. Continue to stir until the mixture thickens and reaches a creamy consistency, similar to a thick pudding.
Once thickened, remove the saucepan from heat and immediately stir in 3 pieces of soft cream cheese. Mix thoroughly until the cream cheese melts and is fully incorporated, creating a smooth, rich cream.
Add 1 carton of natural yogurt and stir again until the cream filling is silky and lump-free.
3. Assemble the Basbousa
Now that both the Basbousa batter and cream filling are ready, it’s time to assemble:
Preheat your oven to 180°C (350°F).
Grease a medium-sized baking dish (approximately 9×9 inches or equivalent) with oil or Ingredients
For the Basbousa:
½ cup of sugar
½ cup of oil (neutral, such as sunflower or vegetable oil)
1 carton of natural yogurt (about 180 g / 6.3 oz)
1 packet of vanilla sugar (about 8 g / 0.28 oz)
A pinch of salt
1 cup of fine semolina
2 packets of baking powder (about 20 g / 0.7 oz total)
1 tablespoon of vinegar (white or apple cider vinegar)
For the Cream Filling:
½ liter of milk (500 ml / 17 fl oz)
3 tablespoons of starch (cornstarch or similar)
4 tablespoons of coarse sugar
1 packet of vanilla sugar (about 8 g / 0.28 oz)
3 pieces of soft cream cheese (like Kiri or similar, about 60-90 g / 2-3 oz total)
1 carton of natural yogurt (about 180 g / 6.3 oz)
Instructions
Read more on next page
ADVERTISEMENT
