Fresh summer berries, flowers petals, cool and creamy filling, and kadaif shredded filo dough (like angel-hair used in several Mediterranean countries for sweet and/or savoury preparations and that I’ve already used in my Easter hazelnut & chocolate cheesecakes) … What could be better as a summer dessert ? It’s easy to prepare in advance, easy to assemble by sizing and baking the flat discs or cakes to fit into your preferred serving cups or glasses, which then makes it very easy to stack as a shortcake ! Of course, the rose petals are an extra touch and optional. I happen to have rose bushes that are not treated so I know they’re not harmful to eat ! You can of course replace the rose petals and rose jam with extra raspberries and raspberry jam or other summer berries and jams. Any soft cookie or cake batter can be used for the flat cakes but I love the way the stringy kadaif dough absorbs the syrup and lets it flow throughout the cake while still remaining firm and not soggy … Give it a try and don’t be scared to be inventive and create your own version, I’m sure it will be delicious... :)

raspberry & rose shortcake with kadaif

06.07.2015

8 shortcakes

ingredients

for the raspberries

250 grams raspberries (56 whole raspberries)

for the rose petals

16 small red rose petals
1/2 egg white (slightly beaten)
2-3 tbsp granulated white sugar

for the cream

250 grams mascarpone
250 grams ricotta
2 tsp vanilla extract
2 tsp rose water
75 grams icing sugar

for the kataïfi flat disc cakes

125 grams kataifi dough (angel-hair dough)
75 grams butter melted
25 grams icing sugar (optional)

sweet rose syrup

1/2 cup water (120 grams)
2/3 cup sugar (120 grams)
2 tbsp rose water

rose jam

80 grams rose jam (10 grams or 1 tsp per shortcake)

instructions

1 day before, brush your rose petals with slightly beaten egg white and coat both sides of each petal with white granulated sugar and place on a sheet of waxed paper and let sit in a cool and dry place for 24 hours to completely dry out
preheat your oven to 200°C and prepare 2 muffin tins or silicone moulds by brushing with melted butter (mine have 8 cavities each which measure 6 cm in diameter each)
loosely separate the kadaif dough strands and mix with the melted butter and icing sugar and separate into 16 walnut-sized balls that you roll between your palmsplace them in the openings of your baking moulds and flatten down completely and bake for 10-12 minutes until golden
remove and let cool completely
prepare your sweet rose syrup by placing the water, sugar and rose water in a small saucepan and bring to a boil for 5 minutes and then let cool completely
dunk the 16 kataïfi discs in the cooled syrup, one by one, using a slotted spoon and place on a grill and let the excess syrup drain offfor the cream, combine all elements together and mix with a mixer until smooth and place in the refrigerator to chill and make firmer

assembly

start stacking and assembling your shortcakes in each cup/glass by placing 1 kadaif flat disc cake on the bottom, add 2 tbsp of cream on top, then 1/2 tsp of rose jam
place 4 raspberries on top and place another kadaif flat disc cake on top and slightly push down
add 2 tbsp of cream on top, 1/2 tsp of rose jam, place 3 raspberries and 2 sugar crystallized rose petals on top and serve chilled

notes

*all steps can be prepared separately and refrigerated separately
**the shortcakes can be assembled in advance and refrigerated for 24 hours or assembled 5-10 minutes before serving !

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raspberry & rose shortcake with kadaif

8 shortcakes

ingredients

instructions

raspberry & rose shortcake with kadaif

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