{"id":8784,"date":"2025-02-12T12:24:56","date_gmt":"2025-02-12T12:24:56","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=8784"},"modified":"2025-02-12T12:24:56","modified_gmt":"2025-02-12T12:24:56","slug":"basbousa-with-cream-recipe","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=8784","title":{"rendered":"Basbousa with Cream Recipe"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">For the Basbousa:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00bd cup of sugar<\/strong><\/li>\n\n\n\n<li><strong>\u00bd cup of oil<\/strong>\u00a0(neutral, such as sunflower or vegetable oil)<\/li>\n\n\n\n<li><strong>1 carton of natural yogurt<\/strong>\u00a0(about 180 g \/ 6.3 oz)<\/li>\n\n\n\n<li><strong>1 packet of vanilla sugar<\/strong>\u00a0(about 8 g \/ 0.28 oz)<\/li>\n\n\n\n<li><strong>A pinch of salt<\/strong><\/li>\n\n\n\n<li><strong>1 cup of fine semolina<\/strong><\/li>\n\n\n\n<li><strong>2 packets of baking powder<\/strong>\u00a0(about 20 g \/ 0.7 oz total)<\/li>\n\n\n\n<li><strong>1 tablespoon of vinegar<\/strong>\u00a0(white or apple cider vinegar)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the Cream Filling:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00bd liter of milk<\/strong>\u00a0(500 ml \/ 17 fl oz)<\/li>\n\n\n\n<li><strong>3 tablespoons of starch<\/strong>\u00a0(cornstarch or similar)<\/li>\n\n\n\n<li><strong>4 tablespoons of coarse sugar<\/strong><\/li>\n\n\n\n<li><strong>1 packet of vanilla sugar<\/strong>\u00a0(about 8 g \/ 0.28 oz)<\/li>\n\n\n\n<li><strong>3 pieces of soft cream cheese<\/strong>\u00a0(like Kiri or similar, about 60-90 g \/ 2-3 oz total)<\/li>\n\n\n\n<li><strong>1 carton of natural yogurt<\/strong>\u00a0(about 180 g \/ 6.3 oz)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Prepare the Basbousa Batter<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Start by preparing the base for the Basbousa:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large mixing bowl, combine\u00a0<strong>\u00bd cup of sugar<\/strong>,\u00a0<strong>\u00bd cup of oil<\/strong>,\u00a0<strong>1 carton of yogurt<\/strong>, and\u00a0<strong>1 packet of vanilla sugar<\/strong>. Whisk these ingredients together until they form a smooth, well-blended mixture.<\/li>\n\n\n\n<li>Add\u00a0<strong>a pinch of salt<\/strong>\u00a0to enhance the flavors.<\/li>\n\n\n\n<li>Gradually fold in\u00a0<strong>1 cup of fine semolina<\/strong>\u00a0to form a thick batter.<\/li>\n\n\n\n<li>Add\u00a0<strong>2 packets of baking powder<\/strong>\u00a0and\u00a0<strong>1 tablespoon of vinegar<\/strong>\u00a0to help the cake rise, ensuring the Basbousa has a light, airy texture.<\/li>\n\n\n\n<li>Allow the mixture to rest for\u00a0<strong>15 minutes<\/strong>. This step allows the semolina to absorb the liquid, resulting in a moist and tender cake.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Prepare the Cream Filling<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">While the Basbousa batter rests, move on to making the creamy filling:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a medium saucepan, combine\u00a0<strong>\u00bd liter of milk<\/strong>,\u00a0<strong>3 tablespoons of starch<\/strong>,\u00a0<strong>4 tablespoons of coarse sugar<\/strong>, and\u00a0<strong>1 packet of vanilla sugar<\/strong>. Whisk the mixture to dissolve the starch and sugar completely.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Once thickened, remove the saucepan from heat and immediately stir in\u00a0<strong>3 pieces of soft cream cheese<\/strong>. Mix thoroughly until the cream cheese melts and is fully incorporated, creating a smooth, rich cream.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 carton of natural yogurt<\/strong>\u00a0and stir again until the cream filling is silky and lump-free.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. Assemble the Basbousa<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Now that both the Basbousa batter and cream filling are ready, it\u2019s time to assemble:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat your oven to\u00a0<strong>180\u00b0C (350\u00b0F)<\/strong>.<\/li>\n\n\n\n<li>Grease a medium-sized baking dish (approximately 9\u00d79 inches or equivalent) with oil or butter to prevent sticking.<\/li>\n\n\n\n<li>Pour\u00a0<strong>half of the Basbousa batter<\/strong>\u00a0into the prepared dish, using a spatula to spread it evenly across the bottom.<\/li>\n\n\n\n<li>Gently pour the cream filling over the first layer of Basbousa batter, making sure it\u2019s evenly distributed.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. Bake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Place the baking dish into the preheated oven and bake for\u00a0<strong>25-30 minutes<\/strong>, or until the top is a\u00a0<strong>golden brown<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The cake should puff slightly as it bakes, and the edges should pull away from the sides of the pan.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Cool and Serve<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Once baked, remove the Basbousa from the oven and allow it to cool completely in the pan. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cooling is essential as it helps the layers set, making it easier to cut into clean squares.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After the Basbousa has fully cooled, cut it into squares or diamonds and serve. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This cake is best enjoyed at room temperature or slightly chilled, making it perfect for any occasion.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nutritional Information (per serving, serves 8)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories<\/strong>: 320 kcal<\/li>\n\n\n\n<li><strong>Protein<\/strong>: 8 g<\/li>\n\n\n\n<li><strong>Carbohydrates<\/strong>: 42 g<\/li>\n\n\n\n<li><strong>Fat<\/strong>: 14 g<\/li>\n\n\n\n<li><strong>Saturated Fat<\/strong>: 5 g<\/li>\n\n\n\n<li><strong>Cholesterol<\/strong>: 35 mg<\/li>\n\n\n\n<li><strong>Fiber<\/strong>: 1 g<\/li>\n\n\n\n<li><strong>Sugar<\/strong>: 22 g<\/li>\n\n\n\n<li><strong>Sodium<\/strong>: 350 mg<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Basbousa with cream is a decadent, flavorful dessert that beautifully balances the soft, grainy texture of semolina with the smooth, creamy filling.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> It\u2019s a wonderful way to bring a touch of Middle Eastern tradition to your dessert table, perfect for family gatherings or special occasions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the Basbousa: For the Cream Filling: Instructions 1. Prepare the Basbousa Batter Start by preparing the base for the Basbousa: 2. Prepare the Cream Filling While the Basbousa batter [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/8784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8784"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/8784\/revisions"}],"predecessor-version":[{"id":8786,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/8784\/revisions\/8786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/8785"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}