In a heavy-bottomed saucepan, place sugar, water, and lemon juice. Bring to a boil and then simmer on low heat for approximately 10 minutes or until the liquid has become a syrup. Remove from heat and leave to cool.
When the syrup has cooled, add the rosewater and set aside to be used later.
Use a little of the butter to grease an 28cm springform pan.
In a large bowl, break apart the kataifi pastry until all the shreds are loose. Mix the rest of the melted butter in, using your hands, so the pastry is well coated.
Beat together the mascarpone cheese, cream cheese, egg yolks and sugar until smooth.
Sprinkle blanched almonds over the bottom of the pan. Take half of the kataifi dough and place over the almonds, pressing it down.
Spread the cheese mixture over the kataifi, using a palette knife so you have an even layer. Take the other half of the kataifi dough and press over the top.
Bake for approximately 30 minutes until golden.
Sprinkle ground pistachios on the top. Pour the rosewater syrup evenly over the cake. Leave to cool and remove from the pan.
Adapted from Jewish Food: The Ultimate Cookbook published by Cider Mill Press
