Cappuccino cake with caramalized nuts (poorman tiramisu)

The reason why I call this a poorman tiramisu is because the concept and the taste is similar to tiramisu but with less expensive ingredients. Instead of mascarpone cheese, ladyfingers, and espresso, cappuccino cakes calls for cool whip, graham crackers, and instant coffee. But the cappuccino cake is delightful and will be a big hit with your family, I am sure of it. This recipe is quite popular among my friends, though I don't know who initially came up with the recipe. I hope you enjoy it.

Cappucinno Cake

1 cup almonds
1 cup sugar
2 (6 oz.)cans of danish cream like Puck brand
1 (8 oz.) container cool whip
2 teaspoons instant coffee
1 (14 oz.) can sweetened condensed milk
1 cup water
1 (14.4 oz) box of graham crackers.

Heat sugar and almonds in saucepan until sugar turns to caramel color, then pour hot mixture onto a sheet of aluminum foil and let them cool. Once cool, crush the hardened caramel into coarsely pieces or grind them into finer pieces. Set aside.

In a separate bowl, mix the 2 cans of cream, cool whip, 1 teaspoon instant coffee, and about 1 cup of sweetened condensed milk. In a separate bowl, mix water, 1 teaspoon instant coffee, and the rest of the sweetened condensed milk. Dip crackers in the coffee/condensed milk/water mixture on both sides for a few seconds (not for too long because they will turn soggy). Start layering crackers in a 13x9 pan. Place some of the cream mixture and spread and then sprinkle with 1/3 of the almonds on top. Continue making the layers ending with a layer of almonds. Cover and refrigerate until the next day. Serve!

Basbousa (Coconut Cake)

This recipe is a unauthentic (yet still yummy) version of the popular Middle Eastern dessert Basbousa. Traditionally Basbousa is meant to be dense, chewier, and made with semolina and yogurt. But I like the version that my friend gave me which is lighter and fluffier in texture and less syrupy.

6 eggs
1 cup sugar
1/2 cup oil
1/4 cup semolina
3/4 cup all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon grated lemon zest
1 cup sweetened coconut flakes, plus more for topping

Separate eggs, placing the egg whites in a large bowl and the yolks in a small bowl. Make sure there is no yolk in the egg whites. Beat on high until whites are frothy, add sugar and continue to beat until stiff peaks can form. Add egg yolks and oil and blend. Add semolina and all-purpose flours, baking powder and zest, and blend in well. Fold in 1 cup coconut flakes. Pour batter in greased 13x9 pan (or larger pan for a flatter basbousa). Sprinkle cake with coconut flakes. Bake in preheated 350 F for 20 to 25 min, until top is brown and toothpic comes out clean from the center.

Pour syrup (recipe below) over the cake as soon as it is out of the over. Can be served warm, room temperature or chilled.


Syrup

2 cups sugar
1 cup water
2 tsp lemon juice
Crushed cardamom, cloves and cinnamon sticks or rose water or orange blossom water (optional)

Stirring constantly, disolve sugar in water on medium heat. When sugar is throughly dissolved, increase heat and bring to a boil. Add lemon juice and your choice of flavorings. Boil for 5 - 10 min. Strain if necessary