This delightful version of the traditional Moroccan Harcha combines the classic semolina cake with a creamy and tangy filling. The cake is made from fine semolina, lightly sweetened and enriched with butter, creating a crumbly and tender texture. The heart of this cake features a blend of La Vache Qui Rit and cream cheese, adding a smooth and creamy contrast to the semolina base. Drizzled with honey and garnished with walnuts, this Harcha variant is not only delicious but also presents an elegant twist on a classic recipe.
Why You'll Love This
- Unique Flavor and Texture: The semolina cake offers a delightful change from the usual cake bases.
- Creamy Cheese Filling: Adds a luscious richness to each bite.
- Versatile Topping Options: Can be customized with different nuts or served plain.
- Perfect for Special Occasions: Its unique flavor profile makes it an excellent choice for gatherings or as a special treat.
Ingredients:
- Semolina Cake:
- 350g fine semolina
- 10g granulated sugar
- 10g baking powder
- 4g salt
- 30ml sunflower oil
- 175ml milk
- 35g butter
- Cream Cheese Filling:
- 150g La Vache Qui Rit cheese
- 100g cream cheese
- Topping:
- Honey
- Walnuts
Instructions:
- Prepare Semolina Cake: Mix semolina, sugar, baking powder, and salt. Add oil, milk, and melted butter. Press half into the bottom of the springform pan.
- Cream Cheese Filling: Combine La Vache Qui Rit and cream cheese. Spread over the semolina base.
- Assemble: Top with the remaining semolina mixture.
- Bake: Bake until golden and set.
- Garnish and Serve: Drizzle with honey and sprinkle with walnuts before serving.
Enjoy this Harcha with Cream Cheese Filling, a unique and delicious twist on the traditional Moroccan semolina cake, perfect for those who love experimenting with different flavors and textures!