Basbousa, a traditional Middle Eastern dessert, is loved for its unique texture and sweetness. In this recipe, we add a delightful cream filling, turning a classic treat into something truly special. The semolina-based cake is soft and moist, while the creamy center provides an extra layer of indulgence. Perfect for celebrations or as a rich dessert to impress guests, this Basbousa with cream will undoubtedly become a favorite.
History of Basbousa
Basbousa, also known as Harissa or Revani in other regions, is a semolina cake that originated in the Middle East and spread across North Africa and the Mediterranean. It is known for its signature syrup-soaked texture and has been adapted into various styles, incorporating fillings and unique ingredients. The addition of cream to this traditional recipe elevates its flavor, making it richer and more luxurious.
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
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 butter to prevent sticking.
- Pour half of the Basbousa batter into the prepared dish, using a spatula to spread it evenly across the bottom.
- Gently pour the cream filling over the first layer of Basbousa batter, making sure it’s evenly distributed.
- Pour the remaining Basbousa batter over the top of the cream filling, carefully spreading it to fully cover the cream. It helps to do this slowly to avoid mixing the layers.
4. Bake
Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the top is a golden brown. The cake should puff slightly as it bakes, and the edges should pull away from the sides of the pan.
5. Cool and Serve
Once baked, remove the Basbousa from the oven and allow it to cool completely in the pan. Cooling is essential as it helps the layers set, making it easier to cut into clean squares.
After the Basbousa has fully cooled, cut it into squares or diamonds and serve. This cake is best enjoyed at room temperature or slightly chilled, making it perfect for any occasion.
Nutritional Information (per serving, serves 8)
- Calories: 320 kcal
- Protein: 8 g
- Carbohydrates: 42 g
- Fat: 14 g
- Saturated Fat: 5 g
- Cholesterol: 35 mg
- Fiber: 1 g
- Sugar: 22 g
- Sodium: 350 mg
Basbousa with cream is a decadent, flavorful dessert that beautifully balances the soft, grainy texture of semolina with the smooth, creamy filling. It’s a wonderful way to bring a touch of Middle Eastern tradition to your dessert table, perfect for family gatherings or special occasions.