Recettes avec Kataifi
Tourte de Kataifi au mascarpone et aux cerises aigres
INGRÉDIENTS: (for 1 cake approximately 25 centimeters in diameter)
1 package Kataifi KANAKI 450g
600 gr. Mascarpone cheese
2 cups crème fraîche
1 cup caster sugar
2 shots Amaretto liqueur
½ cup sour cherry jam
1 cup toasted sliced almonds
1 cup melted butter for Kataifi
1 cup sour cherry syrup
In the mixer bowl, beat the mascarpone cheese with the caster sugar and liqueur at low speed. In another bowl, whip the creme fraiche and incorporate it into the mascarpone mixture. Prepare the cake according to instructions.
For making Layer Cake with Kataifi:
1. Divide the Kataifi into 3 parts. Softly loosen the Kataifi threads apart with your hands until they become fluffy.
2. On baking paper, draw 3 x 25 cm diameter circles and fill them with Kataifi. Pour the melted butter over the 3 disks. Bake Kataifi in a preheated oven at 180°C for 20 minutes, until it becomes golden brown. Remove the Kataifi disks from the oven and alloe them to cool.
3. Place one Kataifi disk on a platter, pour a little of the sour cherry syrup and spread with 1/3 of the filling. Place the other Kataifi disk on top of the filling and sprinkle with a little syrup. Spread another 1/3 of the filling and cover with the last Kataifi disk. Sprinkle with the syrup, spread the remaining filling, and garnish with sour cherries and sliced almonds.