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Using the back of a spoon, score the top of the batter into squares or diamonds. This step makes it easier to cut the cake once it’s baked and soaked in syrup.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 4: Make the Cream Layer
While the Basbousa cake is baking, prepare the creamy topping. In a saucepan, combine the heavy cream, condensed milk, and cornstarch (if using) over medium heat. Stir continuously until the mixture begins to thicken, and continue cooking for 5-7 minutes until it forms a smooth, velvety cream. Once done, remove from heat and let it cool to room temperature.
Step 5: Soak the Basbousa with Syrup
Once the Basbousa cake is done baking, remove it from the oven and immediately pour the cooled sugar syrup evenly over the hot cake. The cake will absorb the syrup, making it moist and sweet. Allow the cake to cool completely in the pan for at least 30 minutes.
Step 6: Top with the Cream
After the Basbousa has cooled and soaked in the syrup, spread the prepared cream layer over the top of the cake. Smooth it out evenly using a spatula. For added decoration, you can garnish the top with whole almonds or blanched pistachios for a traditional touch.
Step 7: Serve and Enjoy
Once the cream is set, cut the Basbousa into squares or diamonds along the pre-scored lines, and serve. It’s best to refrigerate the cake for an hour or so before serving, as this will allow the cream to firm up and make the cake even more indulgent.
Why You’ll Love Basbousa with Cream
- Perfectly Sweet and Moist: The syrup-soaked semolina cake is perfectly complemented by the creamy topping, making it rich and indulgent without being overwhelmingly sweet.
- Unique Texture: The semolina gives the cake a slightly grainy texture that pairs wonderfully with the smooth, velvety cream on top.
- Simple to Make: Despite its complex flavor, Basbousa with Cream is surprisingly easy to make with just a few basic ingredients.
- Great for Any Occasion: Whether it’s a family gathering, a holiday celebration, or a special treat for yourself, this dessert will impress your guests with its deliciousness.
Tips for Perfecting Basbousa with Cream
- Allow the cake to cool before adding syrup: This step ensures the Basbousa absorbs the syrup properly without becoming soggy.
- Adjust the sweetness: The sweetness of Basbousa comes mainly from the sugar syrup, so feel free to adjust the amount of sugar depending on your taste.
- For a richer flavor: You can add a little bit of orange zest to the batter or the syrup for a citrusy kick.
- Garnish with nuts: Traditionally, almonds are used to decorate the top of Basbousa, but you can also try using pistachios, cashews, or even shredded coconut.
Final Thoughts
Basbousa with Cream is a show-stopping dessert that perfectly balances sweetness, creaminess, and texture. It’s a Middle Eastern classic that will surely become a favorite in your household, whether you’re enjoying it with a cup of coffee or serving it to guests at a special occasion.
With its moist semolina base, rich syrup soak, and velvety cream topping, this recipe is a treat that will leave everyone asking for seconds. So why not give it a try and enjoy the flavors of the Middle East in your own home? Happy baking!
