Fasting ekmek kadaif

Preparation steps

• Shake the kadaif noodles and divide them into three equal parts. I always use real noodles for kadaif, the thin white one. I buy them in Vera. I also saw those wide noodles, which in my opinion are the same as the one for soup. I’ve never worked with them, and I don’t know what it tastes like when those noodles are used in a cake.
• Grease a large deep baking tray with margarine. Arrange one part of the kadaif on a baking sheet, sprinkle with 3 tablespoons of walnuts and 2 tablespoons of raisins evenly. Put another part over it, press a little, add walnuts and raisins again. Do the same with the third part. Press everything together lightly, grate or sprinkle with finely chopped margarine and bake in a preheated oven at 180 degrees for about 15 minutes, depending on what your oven is like. Kadaif should be finely browned.
• When you have put the kadaif to bake, add sugar and water to one sherpa and let it cook. When it boils, add the squeezed lemon juice and let it boil for ten minutes, ie until the kadaif is baked. When the kadaif is baked and the syrup is ready, pour the hot syrup over the hot kadaif and leave it to cool completely.
• Filling: In 900 ml of water add sugar, vanilla sugar and lemon sugar and put on the stove to boil. Add pudnig to 300 ml, stir well, then add lean milk powder. When the water boils, add the dissolved pudding and powdered milk and cook until the mass thickens. When it is cooked, cover the filling with transparent foil and leave it to cool without lumps.
• Whip the frothy sweet sour cream. Divide it into two parts. Add half of the sweet sour cream and grated lemon zest to the cooled filling, and add a tablespoon of rose water to the other half of the whipped sweet cream.
• Over the cold kadaif add the filling with the pudding, put the whipped sweet cream over it. From above you can sprinkle with walnuts, almonds, hazelnuts, pistachios, coconut or chocolate as desired. Cool well before serving.
• Note: * Instead of walnuts, you can also use hazelnuts, almonds or unsalted pistachios. * If you can't find fasting sweet sour cream, you can make the filling by adding 250 g of whipped margarine to the cooled pudding, and put 200 g of whipped lean whipped cream over it. * If you can't find rose water, you can make it yourself or put a spoonful of rose juice syrup or simply omit it from the recipe.