Basbousa with Milk

Ingredients

• 250 g coconut
• 250 g fine semolina
• 100 g sugar
• 100 g flour
• 5 eggs
• zest of 1 lemon zest of 1 lemon
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• salt salt
• 1/2 cup (100 ml) oil
• 100 ml milk
• 400 ml cream
• 400 ml cooking cream
• about half a liter / at least 500 ml milk
• 1 cup a cup of milk
• 100 g 100 g cream

Instructions

1. In a bowl, mix the dry ingredients together: fine semolina, coconut, flour, sugar, vanilla, baking powder, and a pinch of salt.
2. In another bowl, mix the wet ingredients together: eggs, oil, cream, and lemon zest.
3. In the bowl, mix the dry ingredients with the wet ingredients until the mixture absorbs the liquids well.
4. In a 34 × 24 baking tray or Pyrex dish, pour in the basbousa mixture.
5. In the tray, tap the mixture twice to release the air.
6. In a preheated oven, bake the basbousa at 200°C with top and bottom heat, on the middle rack.
7. Leave the basbousa in the oven for about 30 minutes, until golden and cooked through on the bottom as well.
8. After removing it from the oven, leave the basbousa to cool slightly.
9. Poke holes in the basbousa with a fork so it absorbs the soaking liquid throughout.
10. In a bowl, mix the milk with the cream intended for soaking.
11. Soak the basbousa with the milk and cream mixture, using a strainer or pouring it on directly.
12. Leave the basbousa for about 10 minutes to absorb the liquids.
13. On a serving platter, cut the basbousa and serve it after garnishing, if desired.