Experience a unique take on the traditional Basbousa with a luscious mango cream layer and a beautifully decorated cake top. Store covered in the refrigerator for up to 5 days. Best enjoyed chilled.
Preheat your oven to 180°C (350°F). In a large mixing bowl, combine semolina, sugar, yogurt, milk, melted butter, baking powder, and vanilla extract. Mix well until smooth and pour into a greased baking dish.
Bake in the preheated oven for about 30 minutes or until golden brown on top. Remove from the oven and let it cool slightly.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the mango puree and powdered sugar until well combined. Spread this mango cream layer evenly over the cooled Basbousa base.
In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the flour and baking powder, followed by the vanilla extract. Mix until just combined.
Carefully spoon the cake batter over the mango cream layer, smoothing it out gently. Bake again for 15-20 minutes or until the cake layer is set and lightly golden. Allow it to cool completely before garnishing.
Once cooled, decorate the top with fresh mango slices and a sprinkle of shredded coconut for an appealing finish. Slice and serve chilled.
Store covered in the refrigerator for up to 5 days. Best enjoyed chilled.
0 servings
1 slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.