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✓ for the dough ;
200 gr medium semolina
50 g sugar
1 yogurt
500 ml of warm or cold milk
pinch of salt
2 medium size eggs
envelope of chemical yeast 6gr
vanilla sugar packet
- butter to spread the mold
✓ for the cream or filling;
500ml warm milk
30 grams of sugar
50 grams of cornstarch
1 tablespoon of vanilla essence
✓ for the syrup :
300ml of water
250 gr sugar
2 lemon slices
✓ to garnish
powdered sugar
cocoa powder
coconut . It's optional...
✓ { ADVICE AND TIPS }
- The dough must be divided into two equal parts
- the first part of the dough must be reserved in the refrigerator while preparing the cream.
- The second part of the dough add a little milk, to make it easier to handle.
- the milk cream should be cooked over low heat and without stopping stirring.
- the cream will be ready when it starts to boil.
- the cream must be kept in the refrigerator to cool before adding the second layer of dough.
- preheat the oven and cook at 150°C. up and down maximum. For approximately 40 minutes.
- the syrup should be cold and the cake fresh out of the oven. to use.
- Let rest for approximately 4 hours before serving.
- Use icing sugar once the dough is cold.
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Негізгі бет This cream-filled cake is incredible to accompany with a coffee ☕ Basbousa
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