Kaday with cream

Name: Kaday with cream - Ruxanda D.
Ingredients: Base: 200 g kadayif (dried; baked) 3 tablespoons of butter 5 tablespoons of sugar a glass of chopped nuts (100; 200 g) Cream: 500 ml milk 3 tablespoons of flour 1 egg 4 tablespoons of sugar 1 packet of vanilla sugar 200 ml liquid cream

Dessert - Kaday with cream by Ruxanda D. - Recipia

Kadayif with cream is a Turkish dessert made from strands of kataifi browned in butter, nuts or hazelnuts, and a simple milk-based cream. It is prepared in a pan without baking, then needs to be left in the refrigerator for at least three hours. We like to make it in a larger tray so that the layers are thinner and the dessert does not become too heavy. Quick Info Total time: minimum 3 hours plus the time needed for preparation and cooling the cream Preparation time: not specified in the original recipe Cooking time: not specified; both the kataifi and the cream are prepared on the stove Servings: the number is not specified and depends on the serving size Difficulty: easy to medium Recipe type: traditional Turkish dessert, suitable for holidays and festive meals Ingredients For the kataifi layer 200 g kataifi, dried and baked 3 tablespoons of butter 5 tablespoons of sugar A glass of crushed nuts or hazelnuts, approximately 100-200 g For the cream 500 ml milk 3 tablespoons of flour 1 egg 4 tablespoons of sugar 1 packet of vanilla sugar 200 ml liquid cream Preparation method 1. Preparing the kataifi Put a pot or pan on the heat and add the butter. Let it melt, then add the shredded kataifi, sugar, and mix. The kataifi is cooked over low heat. Stir constantly with a wooden spoon so that the strands do not stick to the pot and brown evenly. It requires a little patience, as the low heat helps the kataifi color without burning. When the sugar begins to caramelize and the kataifi is browned, turn off the heat. Add the crushed nuts or hazelnuts and mix until evenly distributed. Set the mixture aside. 2. Preparing the cream In a pot, put the milk, flour, egg, sugar, and vanilla sugar. Mix the ingredients before putting the pot on the heat, then continue to whisk while the cream cooks. Keep the pot on the heat and stir until the cream thickens. Once it reaches the desired consistency, remove the pot from the heat and let the cream cool. The cream must be cold before it is combined with the whipped cream. If it is still hot or very warm, it may soften the whipped cream. 3. Combining the cream with the whipped cream Put the liquid cream in a bowl and whip it with a mixer until it thickens. Then add the cooled cream and blend with the mixer. Mix just enough for the two mixtures to combine, without continuing unnecessarily after the cream has become uniform. 4. Assembling the dessert Divide the amount of kataifi into two approximately equal parts. Sprinkle the first half on a platter or in a tray. This will be the base layer. On top of the kataifi, add the cream and level it as evenly as possible. Cover the cream with the remaining kataifi and spread it to form a layer on top. The size of the tray is chosen according to the desired thickness. A larger tray will give thinner layers, while a smaller tray will make the dessert taller. For this recipe, we preferred a larger tray because we like the kataifi layer to be thinner. 5. Cooling Put the cake in the refrigerator and let it cool for at least three hours before serving. During this time, the cream stabilizes, and the dessert can be portioned more easily. Why I make the recipe often I love the combination of crispy kataifi and soft cream, especially when the dessert is served cold. The ingredients are simple, and the assembly is not complicated. Moreover, it can be prepared a few hours before the meal, which is helpful when made for holidays or for multiple guests. Tips The kataifi should be cooked over low heat and stirred often. Sugar can caramelize quickly, and if the pot is too hot, the strands of kataifi can burn before being evenly browned. Do not add the nuts or hazelnuts while the pan is on the heat. They are added after turning off the heat, at the end of browning the kataifi. Let the cream cool before combining it with the whipped cream. This is an important step for the consistency of the cream. If you want thinner layers, use a larger tray. For a taller dessert, use a smaller vessel. The recipe does not specify a particular size for the tray. The minimum cooling time is three hours. The dessert should not be cut immediately after assembly, as the cream will not be stable enough. Substitutions Nuts can be replaced with crushed hazelnuts, as specified in the basic recipe. The amount can vary between 100 and 200 g, depending on how rich you want the kataifi layer to be. If using only nuts or only hazelnuts, keep the same total amount from the recipe. It is not recommended to substitute the liquid cream with another ingredient, as the cream contributes to the texture after being whipped and mixed with the cooked cream. Variations You can use a combination of nuts and hazelnuts, keeping the total amount between 100 and 200 g. The thickness of the layers can be changed depending on the vessel used. In a large tray, the dessert will have more crispy kataifi distributed on the surface and a smaller overall thickness. For a more consistent top layer, you can divide the kataifi into two unequal parts, with the thicker part at the bottom. However, the basic recipe uses two approximately equal halves. Serving ideas Kadayif with cream is served cold, after being in the refrigerator for at least three hours. It can be portioned directly from the tray or plated, depending on the chosen vessel. It is suitable for holiday meals, as it can be prepared ahead of time and kept in the refrigerator until needed. Frequently Asked Questions Can the kataifi be prepared a day in advance? Yes, the kataifi part can be prepared beforehand, but the dessert is assembled together with the cream and kept in the refrigerator. For the best texture, it is best consumed after it has cooled and stabilized. How long should the cake stay in the refrigerator? At least three hours. This time is necessary for the cream to cool well and become firm enough for portioning. Can I use a tray of any size? Yes, because the recipe does not specify a fixed size. The tray influences the thickness of the dessert: a larger one will produce thinner layers, while a smaller one will make the cake taller. Why is the kataifi cooked over low heat? Low heat allows for gradual browning and helps avoid burning the sugar and the kataifi strands. Stirring with a wooden spoon is necessary to prevent it from sticking. What should I do if the cream is still hot? Wait for it to cool before mixing it into the whipped cream. Hot cream can affect the consistency of the whipped cream and make the mixture too soft. Nutritional values The values are approximate, as the exact amount of nuts or hazelnuts can vary between 100 and 200 g, and the number of servings is not specified. For the entire recipe, the dessert can have approximately: Calories: 3,300-4,100 kcal Proteins: 65-85 g Carbohydrates: 350-430 g Fats: 170-230 g The differences mainly arise from the amount of nuts or hazelnuts and the type of liquid cream used. For a per-serving value, the dessert should be divided according to the number of pieces obtained. Storage and reheating Kadayif with cream is stored in the refrigerator, covered, as it contains a cream based on milk, egg, and whipped cream. It is best consumed cold. Reheating is not recommended. The kataifi may lose its crispy texture, and the cream is not suitable for heating after the dessert is assembled. Tags: kataifi, kadayif with cream, Turkish dessert.

Tags

Categories