Ingredients
- 1½ cups superfine sugar
- 7 fl oz water
- 2 Tbsp lemon juice
- ¼ tsp rosewater
- 7 oz butter, melted
- 12 oz kataifi pastry (shredded phyllo dough, which can be found in Greek or Middle Eastern markets, or online via Amazon)
- 9 oz mascarpone cheese
- 9 oz cream cheese
- 2 large egg yolks
- ¼ cup superfine sugar
- 1 cup blanched almonds
Instructions
- Preheat oven to 350°F / 180°C.
- In a heavy-bottomed saucepan, place sugar, water and lemon juice. Bring to a boil and then simmer on low heat for approximately 10 minutes or until the liquid has become a syrup. Remove from heat and leave to cool.
- When the syrup has cooled, add the rosewater and set aside to be used later.
- Use a little of the butter to grease an 11-inch springform pan.
- In a large bowl, break apart the kataifi pastry until all the shreds are loose. Mix the rest of the melted butter in, using your hands, so the pastry is well coated.
- Beat together the mascarpone cheese, cream cheese, egg yolks and sugar until smooth.
- Sprinkle blanched almonds over the bottom of the pan. Take half of the kataifi dough and place over the almonds, pressing it down.
- Spread the cheese mixture over the kataifi, using a palette knife so you have an even layer. Take the other half of the kataifi dough and press over the top.
- Bake for approximately 30 minutes until golden.
- Remove from the oven and sprinkle ground pistachios on the top. Pour the rosewater syrup evenly over the cake. Leave to cool and remove from pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Israeli