Ingredients:
½ kilo kataifi
1 vitam (butter)
1 package vanilla cream cornflower
7 tablespoons of vegetable based milk
10 tablespoons of sugar
3 - 4 tablespoons sugar
1 package vegetable cream
Almonds roasted and coarsely chopped
Syrup: 5 cups water, 5 cups sugar
Instructions:
Hackle well the kataifi and spread in a buttered baking pan. Then, pour the kataifi with the melted butter and bake at 150 degrees until it is crispy. Let it cool and pour over the hot syrup and sprinkle with almonds.
1st cream:
In 7 cups of hot water, dissolve 10 tablespoons of sugar and 7 tablespoons of the vegan milk. Once the mixture is dissolved, add the whole package of the cornflower. Stir until it thickens. Add 2 tablespoons of butter and let it cool. When it is cool, spread it with a spatula or a spreader on the kataifi.
2nd cream:
Beat 3-4 tablespoons of powdered sugar with the vegan cream. Then, spread it on the other cream.
