Semolina Layer Cake
- Soomaali
- Toorte Basbuusa
- Français
- Gâteau de Semoule à Étages
- العربية
- تورتة البسبوسة بالقشطة
By Leila & Abdullahi · ·
After our very successful recipe for basbousa, we received many request for a recipe for basbousa with cream. The video for the basbousa recipe got close to 3/4 of a million views on YouTube, with half a million of those views in the last 6 months. We are delighted with the numbers and the positive response we received.
Basbousa with cream is prepared in different ways. In one method, a layer of cream is gently spread on top of a layer of basbousa batter, then another layer of batter is placed on top of the cream. It is then baked in the oven. In another method, a layer of basbousa batter is baked, then a layer of cream and a layer of batter is placed on top of it. The whole thing is baked again in the oven. Some cooks fully bake the bottom layer while others bake it partially.
With this recipe, we decided to go a different route. Traditional basbousa has a dense consistency, and a layer of cream sitting between two dense layers was not appealing to us. Baking the basbousa twice was also something we did not prefer to do. We decided to bake a fluffier basbousa that would pair well with the layer of cream. Because of its less dense consistency and the fact that it is not baked with the cream, we decided to name it a Semolina Layer Cake. If you want it to be more basbousa-like, increase the quantity of semolina and reduce the quantity of flour in the recipe.
The cream we used in the cake is the white pastry cream recipe that we posted before. Since we are using a syrup, we added only 1 tablespoon of sugar to the cream. Make sure you add the orange blossom water or rose water for an authentic basbousa taste. We placed the cream on the cake right after blending it and while still warm.
We are very happy with the cake and we hope you will like it too. It is a Middle Eastern torte that is light and not too sweet. Serve with more syrup for those who prefer a sweeter cake.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Semolina Layer Cake
Method
Tap a step to mark it done.
Steps for preparing the semolina cake In a bowl, combine the semolina, flour, coconut, baking powder, baking soda and salt, then whisk well.
Beat the eggs and sugar for 5 minutes.
Gradually fold in the dry ingredients in 3 stages.
Combine the melted butter, milk and vanilla, then mix well. Add the mixture to the batter and mix gently.
Pour the batter into an 8-inch (20 cm) buttered springform pan. Bake in a preheated oven at 380°F/193°C for 20 minutes.
After the cake cools down completely, use a serrated knife to trace a line in the middle of the cake, then use a long knife to cut along the line. Put the bottom half of the cake back in the pan and soak with ⅓ cup syrup.
Pour the white pastry cream on top and level it.
Put the other layer of cake on top and soak with ½ cup syrup.
Refrigerate for 2 hours, then decorate with ground pistachios and shredded, desiccated coconut.
Comments
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I’ll try this today. omg it looks so good tho
i can’t find the cream recipy for the semolina layer cake can you please send me the recipe
asc leyla waku salamay dolshaha aad ayu u ficanyahy lkn mid ayan ku weydina semolina iyo fanila iyo maa’wardi 3 shey ma fahmin isheg adigo mahadsan
السلام عليكم
بالنسبة للقشطة هل يجب تحضيرها بنفس وقت خبز البسبوسة؟؟ او يجوز استخدام القشطة المسبقة التحضير قبل يوم محفوظة بالثلاجة خصوصا اذا كانت متماسكة فكيف تفرد على البسبوسة ؟؟؟
aad baad umahadsantihiin