cake Basbousa-Egyptian of semolina

Basbousa - Egyptian Semolina Cake. The combination of lemon and
almonds introduces the Middle East into your cup extrafine yogurt2
ounce (cup of 1/2) Syrup16 almondsSugar bleached liquid ounce of the
treatment the furnace powder3/4 of the tsp semolina1-1/2 of the medium
eggs12-1/2 ounce (2 cups) of vanilla extract2 of the tsp sugar1 of the
cup butter3/4 not salted tbsp of home.Ingredients:Batter 7 (2 the
cups)water 2 format of cup the juiceMETHODPreheat extrafin of lemon of
the tsp sugar1 the furnace with 375°F. Start by making the smooth
paste. In a large basin, beat butter, sugar and vanilla until light
and with fluffy. Add eggs and beat well them. Mix gradually in the
semolina and the baking powder. Add yoghourt and mix well until the
paste smoothes is smooth. Draw aside the smooth paste in a place
lubricated of pan out of Pyrex glass an almond in the center of each
diamond. Make cook with the furnace during approximately 20 minutes,
until a knife inserted into the center comes out of clean.In the
interval, make sugar syrup: In a pan, bring water and sugar to
boiling, then add the lemon juice and reduce the heat.Simmer,
discovered, during 10 minutes, then remove it heat and allow cool.When
that the cake is made cook, remove to it furnace and pour syrup cooled
above the hot cake. Cool, cross and stored in an airtight container.

Cake of raspberry moouse

This recipes for sure to keep, I tried this today , thanks to auntie Lucy , that is so nice want to share the recipes, I tweaked a bit, the cake different from she did. I get the recipes from here .

Ingredients for raspberry mousse:

50 ml. fresh milk

20 gm. instant custard

100 gm. raspberry puree - blend fresh raspberries

45 gm. sugar

130 gm. whipped cream

8 gm. gelatin + 40 gm. water (soak together)a little of lemon juice

1 Tbsp. Kirsch

Method For mousse:

-Put gelatin and water in a microwave bowl and microwave for about 25 secs.

-Mix instant custard with milk.

-Boil half of raspberry puree with sugar until sugar dissolved.Add melted gelatin in and mix thoroughly.

-Fold in the rest of raspberry puree and lemon juice and leave it to cool.

-Fold in whipped cream and kirsch slowly.

-Put in a slice of cake into cake ring, pure mousse filling and then cover it with another slice of cake. Leave to set in the fridge.

- Unmould cakes and decorate the top by piping some flowers with whipped cream.

- Serve chilled.

** Instead of raspberry, can use strawberries or blueberries.

Raspberry cake:

Ingredients:

150 ml raspberry puree

150 ml milk

75 ml oil

3 eggs

1 packages strawberry or raspberry jello

1 box of betty crocker cake mix or any other cake mix

Method:

mix according the cake mix box instructions.

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