Ingredients
- One 16-oz package kataifi (shredded phyllo dough)
- 1 cup raw, unsalted pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 pounds ricotta cheese
- 1/2 cup heavy whipping cream
- 1/5 cup (about 3 1/4 tablespoons) confectioner's sugar
- two tablespoons vanilla flavoring
- 1/2 cup egg-whites
- 1 cup Citrus Syrup, warmed, recipe follows
- Citrus Syrup:
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1/2 lemon, zested
- 1/2 orange, zested
Directions
Special equipment: a ten 1/2-inch springform pan
Preheat the oven to 325 levels F.
Line the foot of the springform pan having a layer from the kataifi. Bake until golden brown, ten minutes. Then awesome completely.
Lessen the oven temperature to 300 levels F.
Put the pistachios, cinnamon and cloves inside a mixer and process before the nuts are chunky and uniform in dimensions. Don't over process. Reserve 1 / 2 of the nuts for any use later.
Sprinkle the very first 1 / 2 of the nuts within the baked pastry spread the majority of the nuts for the edges from the pan and fade to some light coating in the heart of the pan. This can produce a nice crust on the rear of each bit once the dessert is cut and offered.
Inside a large mixing bowl mix together the ricotta, cream, sugar and vanilla having a large spoon. Inside a stand mixer fitted having a whisk attachment or by hands having a whisk, whip the egg-whites to stiff peaks. Fold the egg-whites in to the ricotta mixture having a spatula or rubber scraper. Pour the mix in to the pan within the nuts. Sprinkle the rest of the nuts on the top from the ricotta mixture like the very first time, with the majority of the nuts around the periphery and fade to gently coat the middle. Spread the rest of the sheet of kataifi on the top from the cake, since the entire surface.
Bake until golden brown and also the cake is placed, one hour half an hour.
Awesome the wedding cake completely.
Pour the new Citrus Syrup within the cooled cake, then cut and serve.
Citrus Syrup:
Put the sugar. fresh lemon juice. lemon zest and orange zest inside a medium saucepan set over medium-high temperature. Provide a boil then lower heat to medium-low and simmer before the mixture achieves a syrup consistency, twenty minutes.