Cost Breakdown

Critical Success Points

• • Whisk eggs for a full 2 minutes to incorporate air.
• • Bake until the knife comes out moist but clean; over‑baking dries the sponge.
• • Fry the kadaif over medium heat, stirring constantly, until uniformly golden.
• • Allow the ganache to rest before adding the white‑chocolate‑pistachio mixture to achieve marbling.
• • Torch the ring before demoulding to release the cake cleanly.

Safety Warnings

• • Handle the hot oven and boiling cream with care to avoid burns.
• • Use the kitchen torch only in a well‑ventilated area; keep flammable materials away.
• • Sharp knives are used when chopping kadaif and demoulding.