Recipe: Delicious Semolina Cake with Cream

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Semolina Cake with Cream. A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. For a traditional basbousa recipe, try this all-time fan favorite basbousa. An Egyptian style semolina cake (basbousa) gets reinvented to be a show-stopping piece of art.

Semolina Cake with Cream Yes you don't need any exotic ingredient to make this delicious cake. I have used little soybean flour because soybean flour gives extra softness to the cake. But if you don't have soybean flour… Semolina Cake with Cream. 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

  1. Prepare 1 1/2 cup of smith semolina.
  2. Prepare 2 can of nestle cream (160g).
  3. You need 1/2 cup of sugar.
  4. Prepare 1/2 cup of oil.
  5. It's 1 cup of milk powder.
  6. It's 1 tsp of baking powder.
  7. It's of Toppings:.
  8. It's 1 of pck thick cream (125ml).
  9. Prepare of Almond nuts (whole/sliced).
  10. You need of Sauce:.
  11. Prepare 1 1/2 cup of evaporated milk.
  12. You need 1/4 cup of sugar.

Here is how you cook that. Ingredients of Semolina Cake with Cream. Just met one yesterday as a matter of fact. A thick cream filling encased in what is essentially a semolina cake, topped with pistachios and drizzled with an orange blossom syrup.

Semolina Cake with Cream step by step

  1. Mix all ingredients in a bowl. Stir using hand mixer or hand stirring only. Mix it very well..
  2. 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).
  3. Then put inside the oven of 20-30 minutes with the heat of 180°c. Until brown..
  4. 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..
  5. Put Rose flower and pistacio powder for design. And for extra smell and taste..
  6. This are the picture of thick cream and tahina..

How thick do I make the ashta? The ashta or 'clotted cream ' needs to be of pouring consistency but thick enough to hold it's shape when baked. The beaten egg whites add lift to the texture, resulting in a lighter cake. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated.