For the ekmek kadayifi
In a fireproof pan 29 * 19 cm, place the slices of the bun, which you have baked in a preheated oven at 160 ° C, in the air mode, until they turn golden, the get crispy on both sides for about 30 minutes .
Remove from the oven and pour the syrup over in portions, waiting for it to be completely absorbed before adding the next one.
Spread the cream evenly on top and distribute the 50 gr. pistachio all over its surface.
Add the caramelized kadayifi and spread the whipped cream on top.
Finish with the rest of the pistachio and place the pan in the fridge until it cools down and the dessert is completely firm, for about 2 hours.
Remove the cake from the fridge, cut into pieces and serve.
For the fluffy pastry cream, flavored with mastic
Heat a saucepan over medium heat, add the milk, cream, cinnamon, mastic, mahlab, stir with a whisk and heat the mixture to 80 ° C. Remove from the heat, cover the saucepan with a food wrap and leave the mixture to cool and flavor for about 30 minutes.
Return the pot with the aromatic milk to the stove at a moderate temperature and bring the mixture close to 80 ° C, strain and keep it warm.
At the same time, in a bowl, homogenize the eggs, the rest of the sugar and the corn flour. Carefully pour the milk slowly into the egg mixture, stirring constantly to prevent the cooking of the egg. Strain into a saucepan, place on the stove and cook on low heat, stirring constantly, until the mixture begins to coagulate visibly.
Remove from the heat, add the butter and stir constantly until it is homogenous in the cream. Sieve the cream and place it in a pan to cool, covering its surface with food wrap to avoid creating a skin.
Once it comes to room temperature, store it in the refrigerator until it tightens for about 2 hours.
Remove the cream from the fridge, fluff it with a hand whisk and gradually add the whipped cream in 3 portions, stirring in a circular motion with a whisk.
For the caramelized kadayifi
With our hands we untangle the kadayifi.
In a non-stick pan, place it in 29 * 19cm dimensions and butter it with a brush. Using a small strainer, sprinkle the icing sugar on top, butter again lightly and bake the kadayifi in a preheated oven at 140 ° C, in the air mode, until it takes on a brownish color and becomes crispy for about 25 minutes. Remove from the oven and let it cool to room temperature.
For the spice syrup
Add all the ingredients to a saucepan.
Place the saucepan on the stove, turn up the heat and bring to a boil. Turn off the heat and let the syrup cool to room temperature.
Strain before using.