Basbousa
Add-ins :
For cake :
1 and 3/4 th glass of sooji/ semolina
1/4 th glass flour
2 eggs
3/4 th glass softened spread
3/4 th glass sugar
1 glass of yogurt
1 tea spoon heating powder
1/2 glass of dried up coconut ( discretionary)
Few drops of vanilla quintessence ( discretionary)
Whitened almond
For the sugar syrup:
1 glass of sugar
1 glass of water
1 tea spoon lemon juice
2 tea spoon rose water
Method :
1. Preheat the stove to 360 FH .
2. Consolidate all the elements for cake and beat with the electric hand blender until joined . You can blend all the fixings wth a whisk as well.
3. Oil a dish and pour the player . Give the cut check fit as a fiddle of square or precious stone and spot one almond on each one square or jewel .
4. Prepare in the preheated broiler for 30- 40 minutes or until a toothpick embedded tells the truth out .
5. While the cake is in the stove , make the sugar syrup with 1 mug of sugar , 1 container of water , 1 tea spoon lemon juice and 2 tsp of rose water . Bubble for 10-12 minutes on medium fire . It will thicken a bit however not very thick . Must have the pouring consistency .
6. In the wake of taking out the cake from the stove , spill a large portion of the warm syrup everywhere throughout the hot cake and spare the staying half . Set the cake back in the broiler and prepare for an additional 5 minutes . Presently in the wake of taking out from the stove , pour the remaining syrup everywhere throughout the cake .
Delight in hot or room temperature . I discovered it yummier when chilled off . :)
Tips :
1. Now and then it happens , you won't get the brilliant color on the top , actually when your cake is prepared . So To get that brilliant shade on the top , I seared at the same temperature for 5 minutes . What's more at regular intervals , I turned the dish , with the goal that the color is even . Differing on the stove and force dispersion the time may change , even you should not sear it for the shade . :) But be watchful , don't blaze the cake . It ought to be carried out before you pour the syrup and re-prepare for 5 minutes .I got an extremely decent brilliant color and minimal fresh covering with delicate , springy inside . :)
Add-ins :
For cake :
1 and 3/4 th glass of sooji/ semolina
1/4 th glass flour
2 eggs
3/4 th glass softened spread
3/4 th glass sugar
1 glass of yogurt
1 tea spoon heating powder
1/2 glass of dried up coconut ( discretionary)
Few drops of vanilla quintessence ( discretionary)
Whitened almond
For the sugar syrup:
1 glass of sugar
1 glass of water
1 tea spoon lemon juice
2 tea spoon rose water
Method :
1. Preheat the stove to 360 FH .
2. Consolidate all the elements for cake and beat with the electric hand blender until joined . You can blend all the fixings wth a whisk as well.
3. Oil a dish and pour the player . Give the cut check fit as a fiddle of square or precious stone and spot one almond on each one square or jewel .
4. Prepare in the preheated broiler for 30- 40 minutes or until a toothpick embedded tells the truth out .
5. While the cake is in the stove , make the sugar syrup with 1 mug of sugar , 1 container of water , 1 tea spoon lemon juice and 2 tsp of rose water . Bubble for 10-12 minutes on medium fire . It will thicken a bit however not very thick . Must have the pouring consistency .
6. In the wake of taking out the cake from the stove , spill a large portion of the warm syrup everywhere throughout the hot cake and spare the staying half . Set the cake back in the broiler and prepare for an additional 5 minutes . Presently in the wake of taking out from the stove , pour the remaining syrup everywhere throughout the cake .
Delight in hot or room temperature . I discovered it yummier when chilled off . :)
Tips :
1. Now and then it happens , you won't get the brilliant color on the top , actually when your cake is prepared . So To get that brilliant shade on the top , I seared at the same temperature for 5 minutes . What's more at regular intervals , I turned the dish , with the goal that the color is even . Differing on the stove and force dispersion the time may change , even you should not sear it for the shade . :) But be watchful , don't blaze the cake . It ought to be carried out before you pour the syrup and re-prepare for 5 minutes .I got an extremely decent brilliant color and minimal fresh covering with delicate , springy inside . :)
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