Mahalabia Sponge Cake - Rouba Shahin Middle Eastern Cooking
Creamy Mahalabia Sponge Cake with coffee-soaked sponge fingers. A twist on traditional Lebanese dessert. Easy and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at roubashahin.com.au.
Ingredients
- 2 ½ cups 600ml full cream milk
- 1 x 500ml thickened cream
- 6 level tablespoons cornflour
- 2 ½ tablespoons sugar
- 2 teaspoons vanilla paste
- 39-40 sponge fingers
- Pistachio spread
- Percolated coffee + sugar to sweeten approximately 1 cup
- 1 cup of sugar 2 teaspoons rosewater
- 1/2 cup of water
- 2 teaspoons lemon juice
- 2 teaspoons rosewater
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