For the syrup, first boil a small saucepan with sugar and water until the syrup thickens, then add the rose water, stir and refrigerate the syrup.
For the basbousa, put all the dry ingredients for the cake in a bowl and mix well. You can use a whisk for this. Then mix in the liquid ingredients and eggs well. If the dough is too firm, add 2 - 3 teaspoons of milk. The dough shouldn`t be too firm, but also not too runny. Pour the dough into a baking pan greased with butter and smooth it out. Cut small diamonds with a sharp knife and decorate with blanched almonds.
Bake in a preheated oven at 170 ° C top / bottom heat for 30 minutes. When the basbousa is golden brown around the edges, it can be taken out of the oven.
Pour the cold syrup on top immediately. Please make sure that the basbousa is hot and the syrup cold.
For the filled dates, finely grind the pistachios and mix well with the marzipan. Set aside some of the ground pistachios for decoration.
Stone the dates and fill them with the marzipan and pistachio mixture. Scatter the ground pistachios that were set aside on top.
For the date ice cream, finely grind the pine nuts and dates. Put the cream in a small saucepan and heat it up. The cream must not boil. Then add the dates and pine nuts to the cream and heat.
Chill the ice cream mass and then let it freeze in an ice cream maker. After about 60 minutes the ice cream is ready to be served.
Lamia prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 1 in Wiesbaden on Monday, October 12th, 2020.
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