Ekmek 3

Ekmek (Byzantine Dessert With Fresh Cream)

BASE   CAKE
250 gr kataifi dough    A1 
50  gr butter                 A2

Surup:

• 3/2 cups sugar          A3
• 1 cups water             A4
• 1 tsp lemon juice       A5
•  1/2  cinammon stick A6

CUSTARD CREAM
 
500 ml whole milk                  B1
100 gr sugar                           B2
50  corn starch                       B3
3 egg yolks  + 1 egg               B4  
50 gr  butter                           B5
½ tsp vanilla                           B6
1 cup fresh whipping cream    B7

FRESH WHIPPED CREAM

2 cups fresh whipping cream                -C1
1 Tbs sugar                                         -C2-
½ tsp vanilla                                        -C3
½ cup slivered and toasted almonds     -C4

Preparation  


The above dessert consists of three layers.

The first layer   -A- is kataifi dough with a sweet syrup,

the second layer -B-  is a custard pastry cream that has been lightened with whipped cream and

finished with a generous layer -C- of whipped cream that has been whipped and flavored with vanilla.

Finally topped with toasted slivered almonds.

 It is very important to defrost the kataifi dough -A1- overnight, use a fan to keep moisture away if possible.

Spread the dough gently in the oven dish, and then use butter -A2- to drizzle it , bake it until crispy gold.

Live it to cool and then ladle the lukewarm syrup gently. Spread the syrup evenly all over the dough.

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Now proceed with making the pastry cream. 

In a large mixing bowl we whisk the eggs(3+1)  -B4- with sugar(100 gr )-B2- and corn starch (50 gr)-B3-.

In a sauce pan we heat the milk(500 ml)  -B1- slightly and pour the above paste (eggs, sugar, flour  B4-B2-B3-) into the sauce pan with the milk.

We return the cream to the heat and whisking constantly on medium heat the cream will thicken.

Then we add the butter(50 gr butter )  -B5- and vanilla(½ tsp)  -B6-. We mix to incorporate and remove from the heat.  Set aside and allow to cool down. 

Prepare the third layer

In the mean time whip all three cups of the cream -B7&C1- with 1 TBS sugar -C2-  and vanilla C3-until stiff.

Take one cup of the cream and slowly with careful motions incorporate into the pastry cream.

Cover and put in the fridge for ½ hour.

mygreekdish recipe

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