Basbousa with ashta cream

Quick ashta cream

• 500 ml whole milk
• 200 ml cream
• 40 g cornstarch
• 2 tbsp sugar
• 1 tsp rose water

Whisk everything except the rose water in a cold pot, then cook over medium heat, stirring constantly, until very thick (about 8 minutes). Stir in rose water, cover the surface with cling film and cool completely.

Cake

Make one batch of classic basbousa batter, plus the syrup.

1. Press half the batter into a greased 25×35 cm tray.
2. Spread the cold ashta evenly, leaving a 1 cm border.
3. Wet your hands and pat the rest of the batter over the top in small flattened pieces, then smooth gently to seal.
4. Score, add almonds, and bake at 180 °C for 35–40 minutes.
5. Pour cold syrup over the hot cake, cool to room temperature, then chill at least 2 hours.