Basbousa with Cream (Basbousa Bl Qeshta)

Ingredients

First layer:

Medium semolina: 1 cup

Sugar: 3/4 cup

Vegetable oil: 1/2 cup

Eggs: 2 

Vanilla: 1 teaspoon

Baking powder: 1 tablespoon

Cream: 1 can (175 grams)

The second layer:

Liquid milk: 2 cups

Cream: 1 can (175 grams)

Kiri cheese: 4 pieces (put in the microwave for 20 seconds)

Corn starch: 4 tablespoons

Sugar syrup:

Sugar: 1 cup

Water: 1/2 cup

Vanilla: 1/2 tsp

Lemon juice: 1 teaspoon

Ghee: 1 tsp

To decorate:

Pistachio

Directions

Preparing the syrup:

1. In a saucepan, add sugar and water. Put it on a high heat until it boils and the sugar dissolves, then add the lemon juice. Reduce the heat and let it boil for 10 minutes, then add the vanilla and buttermilk, stir the syrup, then turn off the heat.

Preparing the first layer:

1. In an electric mixer. Add semolina, sugar, vegetable oil, eggs, vanilla, baking powder, and cream. Turn on the mixer and mix the ingredients well.

2. Prepare a medium-sized cheesecake mold and brush it with butter.

3. Put half the amount of the basbousa mixture in the mold.

4. Place the mold in the preheated oven on the middle rack and bake at 180C degrees until the sides are golden.

Preparing the second layer (the cream):

1. In a saucepan, add milk, cream, corn starch, and Kiri cheese (in a small dish, put it in the microwave for 20 seconds, then mash it).

2. Stir the ingredients while they are cold, then put them on medium heat with constant stirring until 1 minute after boiling.

3. After removing the mold from the oven, pour the hot cream over the first layer of basbousa. Spread the cream well.

Preparing the third layer:

1. Place the other half of the basbousa mixture over the cream layer.

2. Turn the oven on from the top and place the mold on the lower rack until it is golden (about 8 minutes).

3. Take out the mold from hte oven and pout half a cup of lukewarm syrup on the basbousa.

4. Put the mold in the refrigerator (fridge) for at least two hours.

To serve:

1. Garnish the basbousa with the pistachios, then cut it and serve.