- Sugar syrup (250g sugar, 150ml water, 1/2 lemon juice, 1 tsp vanilla essence)
- Filling (500ml milk, 20g cornstarch, 50g Biscoff Smooth spread, 1tsp vanilla essence)
- 190 g semolina flour
- 125 g fine sugar
- 30 g desiccated coconut
- 15 g baking powder
- 3 eggs
- 1 tbsp vanilla essence
- 300 g Turkish yoghurt
- 190 ml/170 g sunflower oil
- 150g Biscoff Smooth spread
- 50g Biscoff Cookies
-
1
Start with making the syrup: In a saucepan, add the sugar, water, lemon juice and bring to a boil, reduce heat and simmer for 10 minutes.
-
2
Remove from the heat, add the vanilla essence and let it cool completely.
-
3
We move to preparing the cake: Preheat the oven to 180°C.
-
4
In a deep bowl, combine the semolina flour, sugar, coconut and baking powder.
-
5
In another bowl, mix together the eggs, vanilla, yoghurt and oil.
-
6
Mix the dry and wet ingredients together till just combined.
-
7
Pour half of the mixture in a 24 cm pan. (keep the other half for later)
-
8
Bake for 15 minutes.
-
9
Make the filling while the cake is in the oven: In a pot dissolve the cornstarch in one cup of the milk, add the sugar, vanilla essence and the rest of the milk.
-
10
Place the pot over medium heat, keep stirring with a whisk until the mixture bubbles and thickens. Remove from the heat and add the Biscoff spread, stir till well combined.
-
11
Take the cake out of the oven, pour the Biscoff cream filling over the baked cake and level the surface.
-
12
Add 1 tbsp of water to the rest of the cake batter, and mix well.
-
13
Add the cake batter on top of the Biscoff cream.
-
14
Bake for an extra 20-25 minutes.
-
15
Remove from the oven and pour the cooled syrup over the cake.
-
16
Cover and let stand for 15 minutes to let it soak the syrup and cool down. Remove from the mold.
-
17
Garnish with melted Biscoff spread and Biscoff cookie crumbs.
Biscoff Basbousa
Start with making the syrup: In a saucepan, add the sugar, water, lemon juice and bring to a boil, reduce heat and simmer for 10 minutes.
Biscoff Basbousa
Start with making the syrup: In a saucepan, add the sugar, water, lemon juice and bring to a boil, reduce heat and simmer for 10 minutes.
Biscoff Basbousa
Remove from the heat, add the vanilla essence and let it cool completely.
Biscoff Basbousa
Remove from the heat, add the vanilla essence and let it cool completely.
Biscoff Basbousa
We move to preparing the cake: Preheat the oven to 180°C.
Biscoff Basbousa
We move to preparing the cake: Preheat the oven to 180°C.
Biscoff Basbousa
In a deep bowl, combine the semolina flour, sugar, coconut and baking powder.
Biscoff Basbousa
In a deep bowl, combine the semolina flour, sugar, coconut and baking powder.
Biscoff Basbousa
In another bowl, mix together the eggs, vanilla, yoghurt and oil.
Biscoff Basbousa
In another bowl, mix together the eggs, vanilla, yoghurt and oil.
Biscoff Basbousa
Mix the dry and wet ingredients together till just combined.
Biscoff Basbousa
Mix the dry and wet ingredients together till just combined.
Biscoff Basbousa
Pour half of the mixture in a 24 cm pan. (keep the other half for later)
Biscoff Basbousa
Pour half of the mixture in a 24 cm pan. (keep the other half for later)
Biscoff Basbousa
Bake for 15 minutes.
Biscoff Basbousa
Bake for 15 minutes.
Biscoff Basbousa
Make the filling while the cake is in the oven: In a pot dissolve the cornstarch in one cup of the milk, add the sugar, vanilla essence and the rest of the milk.
Biscoff Basbousa
Make the filling while the cake is in the oven: In a pot dissolve the cornstarch in one cup of the milk, add the sugar, vanilla essence and the rest of the milk.
Biscoff Basbousa
Place the pot over medium heat, keep stirring with a whisk until the mixture bubbles and thickens. Remove from the heat and add the Biscoff spread, stir till well combined.
Biscoff Basbousa
Place the pot over medium heat, keep stirring with a whisk until the mixture bubbles and thickens. Remove from the heat and add the Biscoff spread, stir till well combined.
Biscoff Basbousa
Take the cake out of the oven, pour the Biscoff cream filling over the baked cake and level the surface.
Biscoff Basbousa
Take the cake out of the oven, pour the Biscoff cream filling over the baked cake and level the surface.
Biscoff Basbousa
Add 1 tbsp of water to the rest of the cake batter, and mix well.
Biscoff Basbousa
Add 1 tbsp of water to the rest of the cake batter, and mix well.
Biscoff Basbousa
Add the cake batter on top of the Biscoff cream.
Biscoff Basbousa
Add the cake batter on top of the Biscoff cream.
Biscoff Basbousa
Bake for an extra 20-25 minutes.
Biscoff Basbousa
Bake for an extra 20-25 minutes.
Biscoff Basbousa
Remove from the oven and pour the cooled syrup over the cake.
Biscoff Basbousa
Remove from the oven and pour the cooled syrup over the cake.
Biscoff Basbousa
Cover and let stand for 15 minutes to let it soak the syrup and cool down. Remove from the mold.
Biscoff Basbousa
Cover and let stand for 15 minutes to let it soak the syrup and cool down. Remove from the mold.
Biscoff Basbousa
Garnish with melted Biscoff spread and Biscoff cookie crumbs.
Biscoff Basbousa
Garnish with melted Biscoff spread and Biscoff cookie crumbs.