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In the Sabosa of the Brothers restaurant
Perfect timing, perfect combination, perfect recipe.
Sometimes everything connects
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recipe
Pie
In Sabosa
semolina
fruits
Walla!
Food
Friday, 10 September 2021, 06:00 Updated: 06:44
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In an airy saucepan with whipped cream, nectarine and pistachio compote (Photo: Alon Mesika)
The basbosa, the soft semolina cake that originates in the kitchens of the Mediterranean countries in a perfect connection and is so requested with the compote - the same fruit compote that stars as a final dish on the tables of Eastern Europeans.
Zion Brenz
, the actual chef of the brothers' restaurant, together with the restaurant's confectioners Doron Gronovich and Aryeh Kastiel, decided to preserve the taste of the end of summer with a cool and refreshing fruit compote that they place over the bébossa cake along with whipped cream and pistachios.
More on Walla!
Family celebration: Meat shelf from the brothers' restaurant
To the full article
A combination of cuisines, flavors and textures.
Semolina cake with summer fruit compote (Photo: Alon Mesika)
A recipe that celebrates the end of a season and the beginning of a new one with local and seasonal flavors and textures.
Take advantage of the last moments of the deciduous season, when the peaches, nectarines and plums are still in the markets, and make a family cake that is all about love and comfort.
Basbosa with compote
Recipe By: Brothers Restaurant, Walla!
Food
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★
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40 minutes of work
90 minutes total
Medium difficulty
Diameter 26 cm
Mediterranean
vegetarian
milky
fruits
desserts
Pies
cakes and cookies
kosher
In the brothers' sabosa with nectarine compote (Photo: Alon Mesika)
Conversion calculator
Ingredients
For the semolina cake:
45 grams of thin semolina (4 tablespoons + half a tablespoon)
270 grams of thick semolina (1 cup + one-third cup)
150 grams of sugar (three quarters of a cup)
15 g baking powder (3 teaspoons)
75 grams of melted butter
225 grams saturation
For sugar syrup:
160 grams of sugar (three quarters of a cup)
240 ml (cup)
Lemon peel from a whole lemon
For compote:
300 g nectarines (3-4 pcs, depending on size)
75 grams of sugar (one third of a cup)
¼ As pithepectin mixed with a little sugar (optional)
To serve:
Fresh cream
Roasted pistachios
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Preparation
How to make sabosa with compote?
1
Semolina
cake:
Mix thin and thick semolina together with sugar and baking powder.
Using a whisk, assimilate the melted butter in the dry ingredients.
Add the saturation and sauté until smooth.
Place 2 surfaces in a 26 cm diameter pan lightly greased and refrigerate for several hours to allow the semolina to absorb the liquids well.
3
Meanwhile, prepare the syrup: In
a small pot, cook water, sugar and lemon peel until boiling.
Cook for another 2 minutes at a boil and turn off.
Let the syrup cool.
4
Bake:
Preheat oven to 160 degrees and bake the cake for about 20 minutes until golden.
Once you take the cake out of the oven, water it with the entire amount of syrup.
5 The
compote:
Cut the nectarines to the size you like (preferably not very thin so that it remains a bit chewy), put in a pot and add the sugar.
Let them soak for a few hours together in the refrigerator until the fruit begins to migrate liquids.
6 Transfer the pot to the stove and cook with a lid over medium heat for about 10 minutes.
Add the pectin mixed with the sugar and let the nectarines cook for a few more minutes until they are soft but not too much.
Refrigerate the compote until serving.
7
Serving:
Spread the cream spread on the cake and sprinkle the filtered nectarine compote from the liquid on top.
Sprinkle with pistachios.
8
The nectarines can be converted into plums / peaches / apricots / quinces.
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Conversion calculators
Conversion calculators
Volumes
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Weights
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