For the cream:
- 2 cans of Smeds Ashta
- 1 can of condensed milk from Smeds
- ½ cup of milk powder from Smeds
- 1 cup of water
- 2 tbsp of corn flour
- 4 eggs
- ½ a cup of butter from Smeds
- ½ cup of sunflower oil
- 100 gr. of sugar
- 125g semolina
- 8 gr. dry yeast
- 10 gr baking powder
- 100 gr. of sugar
- 100 ml of water
- Half lemon squeezed
- 2 drops of vanilla extract
- Preheat the oven to 160 degrees
- Grease an oven tray with butter
- Mix all the ingredients of the Nammoura with a whisk, then put half of the amount in the oven.
- Put the ingredients of the sugar syrup on a low heat.
- For the ashta, put all the ingredients in a bowl and stir well, and when it becomes firm, remove it from the heat.
- After 12 minutes, or when the color of Nammoura in the oven becomes golden, add the Ashta and put it again in the oven for about 10 minutes.
- Then we add the other half of the Nammoura over the ashta and back to the oven so that the color becomes reddish.
- Take it outside and leave it to cool.
- Pour syrup on it. Decorate it with almonds and pistachios
