Layali Lubnan with Chocolate Chip Cake and Cinnamon and Date Ice Cream

5 from 9 votes
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 7 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 262 kcal


For the syrup:

  • 130 g Sugar
  • 160 g Water
  • 1 tbsp Lemon juice
  • 1 tsp Rose water

For the semolina pudding:

  • 1 l Milk
  • 130 g Semolina
  • 1 tsp Vanilla extract
  • 2 tsp Rose water
  • 2 tsp Dried orange blossom
  • Salt
  • 100 g Sugar

For the cream topping:

  • 360 ml Cream
  • 160 ml Milk
  • 25 g Sugar
  • 26 g Food starch
  • Roasted pistachios

For the cake:

  • 800 g Whole grain biscuits
  • 100 g Walnuts

For the chocolate syrup:

  • 200 g Sugar
  • 60 g Unsweetened cocoa powder
  • 240 ml Water
  • 150 g Butter
  • 1 tsp Vanilla extract

For the chocolate ganache:

  • 120 g Whipped cream
  • 120 g Dark chocolate

For the ice cream:

  • 400 ml Cream
  • 250 ml Milk
  • 150 g Sugar
  • 3 Pc. Egg yolk
  • 1 tsp Cinnamon
  • 5 Pc. Date
  • Salt


Layali Lubnan:

  • Mix all the pudding ingredients together except the vanilla extract in a saucepan. Place on medium heat and bring to a boil, stirring occasionally.
  • Reduce the heat to low and continue cooking, stirring occasionally, until the mixture thickens (about 10 minutes).
  • Turn off the stove, add the vanilla extract and stir. Pour the dough into a greased 22 * ​​32cm pan. Let the batter cool while the cream is ready to cook. Finely chop the pistachios.
  • For the cream layer, whisk together the milk and cornstarch in a small bowl until there are no more lumps, then set aside. Bring the cream and sugar to a boil in a small saucepan.
  • Reduce the heat to medium to low and pour in the milk mixture. Stir the mixture until it thickens. Pour over the semolina layer and distribute evenly. Allow to cool to room temperature, cover and then place in the refrigerator for at least 4 hours.
  • For the syrup, bring the sugar, water, lemon juice and rose water to a boil in a small saucepan. Let simmer for 5-7 minutes. Remove from heat and set aside until serving.
  • Take the cake out of the fridge and sprinkle the chopped pistachios on the cake.

Chocolate Chip Cake:

  • Cut the biscuits into small pieces and place in a large bowl. Heat a coated frying pan over medium-high heat and roast walnuts for about 5 minutes, stirring often evenly. Pour the roasted nuts over the biscuits.
  • In a medium pan, add sugar and cocoa powder. Stir to mix and gradually add water, stirring constantly. Add the butter and heat over medium heat.
  • Bring to the boil for about 7 - 8 minutes, stirring constantly. Remove from heat and add vanilla extract. Put on one side and let cool slightly for about 10-15 minutes.
  • Pour the syrup over the biscuits and nuts and stir well with a large spatula or spoon. Pour the mixture into a Ø 23 cm round non-stick cake vessel.
  • Press down firmly with the back of a large spoon or angled pallet. Cover and refrigerate for about 30 minutes to 1 hour before preparing the chocolate ganache.
  • For the chocolate ganache, put the cream in a small saucepan and heat until it just starts to boil. Pour the hot cream over the chopped chocolate and let it rest for 1 minute. Stir until smooth.
  • Pour the ganache over the chocolate chip cookie and place in the refrigerator for 3-4 hours or overnight before serving.

Cinnamon and date ice cream:

  • Put the cream in a saucepan with the milk and heat on a low heat. Meanwhile, put the sugar, the egg yolks and a few tablespoons of the milk in a bowl and mix the ingredients with a blender to a creamy, homogeneous mass.
  • Add the warmed cream-milk mixture and a pinch of salt to the sugar-egg yolk mixture, stirring constantly. Pour the mixture back into the saucepan and slowly heat it to 80 ° C on a medium setting, stirring frequently.
  • As soon as the ice cream mass has become significantly more viscous and creamy and can be "peeled off into a rose", remove it from the plate.
  • Add a tablespoon of cinnamon to the warm mass and stir well. Cool the covered ice cream mass in the refrigerator for at least two hours. Ideally, leave in the refrigerator all night.
  • Then pour the mixture into the container of your ice cream machine and start the ice making mode. Cut the dates into small strips. Do not add the dates to the ice cream mixture until the end of the ice cream making process.
  • Meanwhile, cool down the container in which you want to put your finished ice cream in a freezer or freezer compartment.
  • As soon as the ice mass in the ice cream machine has reached a high level of firmness, remove the ice cream container and use a plastic spatula or wooden spoon to pour the ice into the ice cream container.
  • Finally, let the ice cream freeze in the freezer for about two hours until it is ideally firm.


Serving: 100gCalories: 262kcalCarbohydrates: 25.9gProtein: 4.2gFat: 15.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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