Basbousa with Kiri Cream

Preparing the Syrup

1. In a large saucepan on high heat, bring the sugar, water, ground cardamom, orange juice, and orange zest to a boil. Stir using a spatula for 15 minutes until the sugar dissolves.
2. In a large bowl, add the fine semolina, flour, coconut, sugar, baking powder, and mix with a spatula until the dry ingredients are well combined.
3. Add the melted butter, milk, eggs, and orange zest. Continue mixing with the spatula until the basbousa batter becomes homogeneous. Divide the basbousa batter in half.
4. Place 2 square ring molds (20cm X 5cm) on a baking sheet covered with parchment paper, pour in the basbousa batter, and spread it evenly with a spatula.
5. Bake the basbousa layers in a preheated oven at 180C for 30 minutes until golden brown. Once the basbousa layers are out of the oven, make sure to keep one layer in the mold, then generously soak it with the syrup. Allow to cool.

Preparing the Kiri Cheese Cream

1. In a food processor, add the kiri cheese portions, milk, cornstarch, ground cardamom, granulated sugar, and mix well until all the ingredients are well combined.
2. Pour the mixture in a saucepan, cook on low heat, and stirr using a spatula until the Kiri cheese cream becomes thick and smooth.
3. Remove the Kiri cheese cream from the heat and leave it to cool for 5 minutes at room temperature.

Assembling

1. Add the Kiri cheese cream on top and spread it evenly until the first basbousa layer is covered.
2. Unmold the second basbousa layer and add it on top of the Kiri cheese cream.
3. Heat the remaining syrup a little bit, and soak the second basbousa layer the same way as the first one.
4. Once assembled, Place the basbousa in the refrigerator for an hour.
5. Decorate the basbousa with dried shredded coconut and some dried roses. Serve with more syrup if needed.