boussou la tmessou: melting sesame diamonds

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boussou la tmessou: melting sesame diamonds

fondant sesame diamond

boussou la tmessou: melting sesame diamonds

Hello everyone,

Yet another Algerian cake recipe for aid el fitr 2013 that I couldn’t post to you is boussou la tmessou, or fondant sesame diamonds.

Boussou la tmoussou is an Algerian cake that melts as you wish, hence its name which means in French: “kiss it and don’t touch it”, lol, it’s so melting even to the touch, you have to be really talented to be able to coat it in icing sugar without them crumbling…

I remember when I made this fondant cake the first time, I had to coat it right out of the oven in icing sugar, so that it would stick to it, but I don’t remember how many pieces I had broken , just by lifting it from the baking tray, luckily we had already invented bniouen at the time, lol because everything can be recycled…

This time anyway, the cake comes to us from Lunetoiles, and she pulled it off really well,

boussou la tmessou: melting sesame diamonds

kitchen love

Preparation time 15 min

Cooking time 10 min

Total time 25 min

  • A bowl of toasted sesame seeds
  • 500 g very slightly soft unsalted butter especially not melted!
  • 1 very level tsp baking powder
  • 2 vanilla sugar sachets
  • Flour in sufficient quantity
  • icing sugar
  • Preheat the oven to 180°C.

  • Sulfurize baking sheets

  • In the bowl of a food processor, fitted with the “leaf” utensil or in a container if you are making the recipe by hand, mix well the barely soft butter, thick creamy texture (especially not melted!) with the seeds of sesame and vanilla sugar.

  • Work everything until the butter becomes very soft and supple, a little whitish.
    You should no longer see traces or small pieces of butter.

  • Then add the yeast, being careful not to add more than the quantity indicated on the recipe, i.e. 1 cc, very well shaved.

  • Then gradually add the flour while mixing until you obtain a dough that rolls into a ball, a little soft but not too much.

  • It should be barely sticky, almost none.

  • Cut the dough into several small pieces, easier to work with.

  • On a floured work surface or on a very lightly floured ROUL’PAT (Demarle) type silicone sheet, roll a piece of dough into a regular pudding that is not too big and cut out small diamond shapes (very important) as if you wanted to make mini makrouts.

  • Slightly smooth the tips of the diamonds so that they are more rounded.

  • Place the diamonds so spaced out on the previously prepared baking sheet.

  • Bake the cookies for a few minutes until they are just slightly pink.

  • Above all, they must not color or turn brown, otherwise they will lose their crumbly and sandy aspect that we are looking for in these little cakes.

  • Once cooked, let them cool for a few minutes on the baking sheet without touching them so as not to break them because they are fragile when they come out of the oven.

  • In a dish, place a good thickness of icing sugar and roll the cooked diamonds in it, making the icing sugar adhere well on all sides, pressing down lightly with the palm of your hand.

  • Do this with all the biscuits then repeat the operation once or twice until the biscuits are well coated with a “shell” of icing sugar.

fondant sesame diamonds boussou la tmessou

cake aid, aid cake, Ramadan, ramadan 2014, pastry shop, Algerian cake,cake

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