Ekmek Kadaif

Preparation steps

• Arrange the Kadaif on a baking sheet. Melt 125g of butter and spread it evenly over the noodles (you can also grate it). Sprinkle with chopped or ground walnuts or almonds, but leave about 50g for later. Put the prepared Kadaif noodles in a preheated oven and bake them at about 180C for 10-15 minutes until they get a light yellow color.
• Meanwhile, make a syrup of water, sugar and lemon and simmer for about 10 minutes. Pour hot Kadaif syrup.
• Bring 1l of milk to a boil, then remove from the heat and mix the mixture of 2 dl of milk in which you have mixed flour, sugar, semolina, egg yolk and egg, vanilla sugar and mix well so that there are no lumps. Return to the heat and stir until the mixture begins to thicken. Remove from the heat and when it cools down a bit, mix 125 g of butter with a mixer and leave the cream to cool.
• When the cream has cooled (but not completely, it should be lukewarm) pour it over the lukewarm Kadaif noodles and leave to cool completely at room temperature for at least 3 hours. Only then put it in the fridge.
• Whisk in the sweet sour cream to which you do not add sugar and pour over the finished cake. Garnish with chopped or ground walnuts or almonds that you separated earlier.