If you’re craving a Middle Eastern dessert that’s soft, creamy, and melts in your mouth, this creamy layered basbousa recipe is the perfect choice. With tender semolina cake, a smooth cream filling, and a sweet syrup to bring it all together, this dessert is guaranteed to impress your family and guests.
Table of Contents
- Ingredients for Creamy Layered Basbousa
- Preparation Time & Servings
- Step-by-Step Instructions
- Pro Tips for the Perfect 🍰 Creamy Layered Basbousa
- Serving and Garnishing Tips
- Why You’ll Love This Creamy Layered Basbousa Recipe
- Frequently Asked Questions (FAQs)
- Internal Links
- The Origins and History of Basbousa
- Conclusion
Ingredients for Creamy Layered Basbousa
For the Basbousa Cake:
2 eggs
1 cup sugar
1 cup oil
1 cup milk
2 cups medium semolina
2 packets baking powder (16 g total)
1 tsp vanilla
Pinch of salt
For the Cream Filling:
½ liter milk
2 tbsp sugar
3 tbsp cornstarch
4 triangle cheese portions (like Kiri)
2 creamy yogurts (plain or vanilla)
1 tsp vanilla
For the Syrup:
1 cup sugar
1 cup water
Lemon slices or juice of ½ lemon
Preparation Time & Servings
| Step | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 35 minutes |
| Rest / Syrup Absorption & Cooling | 120 minutes (2 hours) |
| Total Time | 170 minutes (2 hours 50 minutes) |
Step-by-Step Instructions for Creamy Layered Basbousa
- Prepare the Syrup
In a saucepan, combine sugar, water, and lemon slices (or juice). Bring to a boil, simmer for 8–10 minutes, then set aside to cool. - Make the Basbousa Batter
Beat eggs, sugar, oil, milk, and vanilla until smooth. Add semolina, baking powder, and salt, mixing into a thick batter. - Bake the First Layer
Pour half the batter into a greased baking dish. Bake at 350°F (180°C) for about 15 minutes, until lightly set. - Prepare the Cream Filling
In a pot, heat milk with sugar and vanilla. Mix cornstarch with a little cold milk, add to the pot, and stir until thickened. Remove from heat, then blend in cheese portions and creamy yogurt until smooth. - Add the Cream Layer
Pour the cream mixture over the baked basbousa base and spread evenly. - Top with the Remaining Batter
Carefully spread the remaining basbousa batter over the cream layer. Bake for another 20–25 minutes, until golden. - Soak with Syrup
While still warm, pour the cooled syrup over the basbousa. Allow it to soak for at least 30 minutes before cutting.
Pro Tips for the Perfect 🍰 Creamy Layered Basbousa
To achieve the best results with your Creamy Layered Basbousa, keep these expert tips in mind:
The semolina mixture for the first and last layers should be lighter and more liquid than traditional cake batter, ensuring a fluffy and delicate texture.
After adding the cream layer, you can return the tray to the oven for about 5 minutes—this optional step helps the cream set and prevents it from mixing with the top layer.
For added flavor, replace the yogurt in the cream with soft cheese and enhance the aroma with a touch of orange blossom water, either in the cream or the syrup.
Always pour cold syrup over the hot basbousa right out of the oven to guarantee full absorption and a stunning finish.
Finally, let the basbousa rest for at least two hours before serving so the layers can firm up and soak in the syrup perfectly.
Serving and Garnishing Tips for Creamy Layered Basbousa
You can cut the basbousa in any shape you like, depending on the type of baking dish you use.
Garnishing is optional and can be adjusted according to your preference and available ingredients.
You can use lemon slices, shredded coconut, chopped pistachios, or almonds to decorate.
Serve completely chilled to ensure the layers hold together properly, especially the cream layer, which binds the two golden semolina layers.
Why You’ll Love This Creamy Layered Basbousa Recipe
Triple Layers: Soft cake, creamy filling, and sweet syrup.
Rich & Comforting: Perfect blend of semolina and cream.
Festive & Elegant: A showstopper for parties and family gatherings.
Easy to Make: Simple ingredients with straightforward steps.
Frequently Asked Questions (FAQs)
Q1: Can I make basbousa without cream filling?
Yes, simply skip the cream layer for a classic single-layer basbousa.
Q2: How long does basbousa last?
It stays fresh for up to 4 days in the fridge, covered.
Q3: Can I replace triangle cheese portions?
Yes, use 2 tbsp cream cheese or mascarpone instead.
Q4: Should the syrup be hot or cold?
Always pour cooled syrup over hot basbousa for best absorption.
Internal Links
If you enjoyed making Creamy Layered Basbousa, you might also love trying some of our other delicious dessert recipes, such as Strawberries & Cream Cheesecake in 4 Easy Steps, which combines the rich flavors of strawberries and cream, or our Cream Donuts for a soft and indulgent treat. For more delicious and varied dessert recipes, check out the Desserts🍰 section on our website.
The Origins and History of Basbousa
Basbousa, also known as Harissa or Namoura in various regions, is a beloved semolina cake soaked in syrup, popular across the Middle East, North Africa, and the Balkans. Its exact origins are a subject of debate among food historians. One theory suggests that Basbousa evolved from ma’mounia, a dish created around the 10th century during the Abbasid Caliphate. Ma’mounia was made by cooking rice in fat and syrup, and over time, the recipe adapted to use semolina, leading to the dessert we recognize today.
Another perspective traces Basbousa’s roots to the Ottoman Empire, where a similar semolina cake was first mentioned in a 14th-century Egyptian cookbook. This cake, referred to as foostukia Nabulseyeh, originated in Nablus and was decorated with pistachios. As the Ottoman Empire expanded, this dessert spread throughout the Mediterranean region, including Greece, the Balkans, and Eastern Europe.
The name “Basbousa” is believed to derive from the Arabic verb “bas,” meaning “to blend,” reflecting the method of mixing semolina with other ingredients to create the batter.
Today, Basbousa is enjoyed in various forms across different cultures, often flavored with coconut, rose water, or orange blossom water, and garnished with almonds or pistachios. Its enduring popularity attests to its rich history and the delightful simplicity of its preparation.
For more detailed history, you can visit this reliable source: Basbousa – Wikipedia.
Conclusion
This creamy layered basbousa recipe is a dessert that melts in your mouth with every bite. The combination of soft semolina cake, velvety cream filling, and sweet syrup makes it perfect for any occasion. Serve it at gatherings, share it with loved ones, and enjoy the rich flavors of this Middle Eastern classic. 🍰✨