Basbousa with Cream
This semolina cake with cream is soft, rich, lightly sweet, and filled with a creamy center that makes every slice feel extra special. It is the kind of dessert that looks elegant but is actually very simple to make at home.
Ingredients
For the cake
- 2 cups semolina
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the cream filling
- 2 cups milk
- 3 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream or thick cream
For the syrup
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water, optional
For garnish
- powdered sugar
- fresh raspberries or chopped pistachios, optional
How to Make Semolina Cake with Cream
Make the syrup
In a small saucepan, combine the sugar and water.
Bring to a boil, then add the lemon juice.
Let it simmer for about 8 to 10 minutes.
Add rose water or orange blossom water if using, then remove from the heat and let it cool completely.
Prepare the cake batter
Preheat your oven to 350°F (175°C).
Grease a round or square baking pan.
In a large bowl, mix the semolina, sugar, yogurt, oil or melted butter, baking powder, and vanilla extract.
Stir until well combined.
Let the batter rest for about 10 minutes so the semolina can absorb some moisture.
Bake the cake
Pour the batter into the prepared pan and smooth the top.
Bake for 25 to 30 minutes, or until golden on top and set in the center.
Let it cool completely.
Make the cream filling
In a saucepan, whisk together the milk, cornstarch, sugar, and vanilla.
Cook over medium heat, stirring constantly, until thick and smooth.
Remove from the heat and let it cool.
Once cooled, fold in the heavy whipping cream or thick cream until smooth and fluffy.
Assemble
Cut the cooled cake carefully into two layers if possible.
Spread the cream filling over the bottom layer.
Place the second layer gently on top.
If your cake is delicate, you can also make it in one pan and slice it horizontally after chilling a little.
Add the syrup
Spoon the cooled syrup over the top layer and edges.
Do not pour it all at once. Add enough to moisten the cake without making it too wet.
Chill and serve
Refrigerate for at least 1 to 2 hours before serving.
Dust with powdered sugar and decorate with raspberries or pistachios if you like.
Recipe Card
Ingredients
Cake
- 2 cups semolina
- 1 cup sugar
- 1 cup yogurt
- 1/2 cup oil or melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla
Cream
- 2 cups milk
- 3 tablespoons cornstarch
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
Syrup
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water, optional
Instructions
- Make the syrup and let it cool.
- Mix semolina, sugar, yogurt, oil, baking powder, and vanilla.
- Rest 10 minutes.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Cook milk, cornstarch, sugar, and vanilla until thick.
- Cool and fold in cream.
- Slice cake into two layers.
- Fill with cream.
- Spoon syrup over the cake.
- Chill before serving.