Basbousa (Mediterranean semolina cake)




  • 2 cups sugar
  • 2 cups water
  • 1/4 tsp lemon juice
  • 1 tsp Rose Water/ Orange blossom water


  • 1 cup flour
  • 1 cup fine semolina
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 2/3 cup shredded, dessicated coconut
  • 2 large eggs
  • 2/3 cup unsalted butter (melted)
  • 1 cup plain yogurt
  • 2 tsp Vanilla
  • 16-20 almonds (blanched and peeled for garnishing)


-First make the syrup by adding water, sugar and lemon juice in a saucepan and bring it to a boil. Let it simmer for 10 mins. Remove from heat and add rose water or orange blossom water
-Preheat the oven at 380 degrees.
-Add all the ingredients except almonds in a bowl and mix well.
-Grease a baking dish and pour the mixture. Cut into cubes before baking and add almonds to each cube.
-Place it in … Continue reading

Cake Mikado

furshetner (8)


  • 2 eggs
  • 450 grams of butter
  • 200 grams of sugar
  • 200 grams of sour cream
  • 400 grams of flour
  • 400 grams of condensed milk
  • 30 Grams of cacao powder

Filo Layers

Break 2 eggs and mix them with 250 grams butter and add 200 gr sugar. Whisk the mixture until it becomes white, then add 200 gr sour cream. Gradually add the flour (400 gr), until you have soft dough. It should not stick to your hands. Divide the dough into 7 parts and roll them until they become as thin as paper. Bake the layers in the preheated oven (180C) for 15-20 min.


Whisk 200 gr butter and add 400 gr  condensed milk, then add 30 gr cacao powder.

Spread the cream on all layers and add grated chocolate on the top. Place the cake in the fridge and cut, when it is already soft.

Bon appetit!