Turkish Bread Kadayif with Kaymak

8–10 servings | 45 min | Medium | Kosher | Vegetarian

Ingredients:

For the cake:

• 3 eggs
• 1 cup sugar (100 g)
• 1½ cups flour (210 g)
• 1 packet baking powder
• A pinch of salt

For the syrup:

• 300 g sugar
• 300 g water

For the malabi:

• 600 ml milk
• 40 g cornstarch
• 80 g sugar
• A little rose water (optional)
• A pinch of salt

For serving:

• 200 g Kfar Tavor kaymak
• Ground pistachios

Instructions:

1. To make the cake: beat the eggs and sugar well for 5–6 minutes on high speed until light and airy. Add the flour, salt, and baking powder, and mix with a spatula until you get a smooth batter.
2. Transfer to a greased 26×26 cm (or similar size) square pan lined with parchment paper on the bottom. Bake in an oven preheated to 170°C for 20 minutes. Let cool completely.
3. To make the syrup: place the sugar with 2 tablespoons of the water in a medium pot and cook over medium-high heat until you get a golden caramel. Carefully add the remaining water and cook over low heat until the caramel fully dissolves into the water.
4. Once the cake has cooled, carefully release it from the pan with a small knife and cut it in half horizontally to create 2 layers. Place the bottom half back in the baking pan and soak it with half of the caramel syrup using a small ladle. Set the remaining syrup aside.
5. To make the malabi: heat 500 ml of the milk with the sugar and salt in a small pot until it comes to a boil. Meanwhile, whisk the remaining milk with the cornstarch in a small bowl. Add the cornstarch mixture to the boiling milk and cook, whisking, until it boils and thickens. Remove from heat and season with a little rose water. Pour the malabi over the soaked bottom layer of the cake and spread into an even layer.
6. Place the second half of the cake on top and soak with the remaining syrup. Cover gently with plastic wrap and refrigerate for a few hours, or overnight. Cut the cake into squares and serve topped with kaymak and ground pistachios.