Description
A stunning Moroccan-inspired Baghrir Cream Cake made with layers of spongy thousand-hole pancakes, orange blossom whipped cream, and a warm honey-butter drizzle.
Ingredients
Scale
- 2 cups fine semolina flour
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp instant yeast
- 1 tsp baking powder
- ½ tsp fine sea salt
- 3 cups lukewarm water
- ½ cup unsalted butter
- ⅓ cup honey
- Pinch of ground cinnamon
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 4 oz cream cheese, softened
- 1 tsp orange blossom water or vanilla extract
- Toasted sliced almonds for garnish
Instructions
- Blend the lukewarm water, sugar, yeast, semolina flour, all-purpose flour, and salt until smooth.
- Add the baking powder and blend again until frothy.
- Let the batter rest for 10 to 15 minutes until bubbles form.
- Pour ⅓ cup batter into a dry non-stick skillet over medium heat.
- Cook only on one side until the surface is dry and covered with holes.
- Transfer to a towel and repeat with the remaining batter.
- Beat the cream cheese, powdered sugar, and orange blossom water until smooth.
- Whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
- Melt the butter and honey together and stir in the cinnamon.
- Place one cooled baghrir on a serving plate and drizzle lightly with honey butter.
- Spread a layer of cream filling over the pancake.
- Repeat the layers until all pancakes are stacked.
- Finish with extra cream, honey drizzle, and toasted sliced almonds.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
Do not stack warm baghrir pancakes or they may stick together. Chilling the assembled cake helps the layers set and creates cleaner slices.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 21g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg