Basbousa with Fresh Cream

Ingredients

• 1 2/3 cup Semolina
• 1/2 cup melted Butter
• 1/2 cup Yoghurt
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 1 tsp Vanilla essence
• 1/2 cup Sugar
• 1/4 cup shredded Coconut
• 1 cup Sugar
• 1 cup water
• 1 tsp Lemon juice
• 1 tsp Rose water
• 1 cup fresh Milk Cream
• 2 tbsp Powdered Sugar
• 1/2 cup slivered Pistachios
• as needed Rose Petals

Steps

1. Begin by making the syrup. Add water and sugar along with a few drops of lemon juice. Bring it to a boil with stirring. Boil the sugar solution vigorously with stirring for 8-10 minutes. Turn off the heat. And carefully stir in the rose water. Leave to cool.
2. Mix sugar and fresh cream until smooth. Set aside. Do not add much of sugar. This layer of not so sweet cream adds that special touch to the already sweet basbousa layers.
3. Add sugar, semolina, coconut and baking powder in a large bowl. Mix well. Beat the yoghurt into the mixture, followed by the melted butter. Pour half of the mixture into a greased baking tray. Fill it up with fresh cream and then pour the other half on top spreading it evenly. Bake at 180° for a about 20-25 minutes or until golden brown and crisp.
4. Remove the cake from the oven and allow to cool for 10 minutes. Garnish with lots of slivered pistachios. Drizzle the sugar syrup over the cake. Leave for 2-4 hours for the flavours to infuse.
5. Slice into squares and serve warm with a generous topping of slivered pistachios. Enjoy!