DRIZZLED WITH A COFFEE SYRUP AND FINISHED WITH A DOLLOP OF DOUBLE CREAM, THIS FUDGY SWEDISH CAKE IS IDEAL FOR A SWEET TREAT AT ANY TIME OF DAY
WANT TO BLOW GUESTS AWAY WITH YOUR BAKING PROWESS? THIS RICH CHOCOLATE MOUSSE TART TOPPED WITH PEAKS OF MARSHMALLOWY COFFEE MERINGUE WILL DO THE TRICK
SANDWICH A CREAMY CHEESE FILLING BETWEEN LAYERS OF GOLDEN KATAIFI PASTRY TO MAKE THIS UNFORGETTABLE DESSERT. SERVE THE DAY IT IS MADE, DRIZZLED WITH SWEET SYRUP
KNAFEH NABULSEYEH
SERVES 8-10
375g kataifi pastry (finely shredded pastry – from Middle Eastern food shops)
250g unsalted butter, melted and cooled slightly
½ tsp knafeh colouring (from Middle Eastern food shops, substitute yellow food colouring)
700g fresh ricotta, drained
350g firm mozzarella, grated Chopped pistachios, to serve
SYRUP (MAKES APPROX.600ML)
2 cups (440g) caster sugar
½ tsp lemon juice
1 tbs rosewater
Place pastry in a large bowl and pull apart the noodles with your hands. Add melted butter and colouring and mix well with your hands. Divide the mixture in half.
Preheat oven to 180°C. Grease the base and side of a 25cm round, 6-7cm deep oven-proof dish. (The dish needs to be deep enough to fit the layers.
Alternatively, you can use a 25cm round cake pan). Spread half of the pastry in the base of the pan and press firmly to flatten. Spread over ricotta followed by the grated mozzarella. Place remaining pastry mixture on top and press firmly. Bake for 40-45 minutes until golden.
Meanwhile, for the syrup, place sugar and 1½ cups (375ml) water in a medium saucepan over high heat. Bring to the boil, then reduce heat to medium and simmer for 8-10 minutes until slightly thickened. Remove from heat and stir in the lemon juice and rosewater. Set aside and cool completely.
Remove knafeh from the oven, pour over cooled syrup and scatter with pistachios. Serve in the pan immediately, or you can serve the knafeh cool, with warm syrup poured over the top.
NORWEGIAN MERINGUE CREAM CAKE, AKA SCANDI PAVLOVA CAKE
SERVES 8-10
225g unsalted butter, softened
1¼ cups (275g) caster sugar
1 tsp vanilla extract
6 egg yolks (reserve the whites)
1½ cups (225g) plain flour, sifted
1½ tsp baking powder
¾ cup (185ml) milk
½ cup (50g) flaked almonds
MERINGUE TOPPING
6 egg whites
1½ cups (330g) caster sugar
CUSTARD FILLING
2 cups (500ml) milk
2 tsp vanilla bean paste
1 cinnamon quill
4 cloves
4 egg yolks
¼ cup (90g) honey, plus extra to drizzle
¼ cup (35g) cornflour
1 cup (250ml)
