Egyptian cake

Egyptian cake



This is one cake (of 3 cakes):

3 egg whites
2.5 tbsp sugar
1/2 tbsp flour
50 g chopped nuts (walnuts or hazelnuts)


10 egg yolks
10 tablespoons sugar
5 tbsp flour
2 bags of vanilla sugar
350ml milk
170 g butter

Crispy filler:

350 ml cream
200 g of sugar
120 g chopped walnuts or hazelnuts


1) Cream: Mix egg yolks, sugar, flour, vanilla sugar and milk. We would greatly disturbing mixture almost to a boil. Before the cream remove boiling of the side and interfere with another 2 minutes. Let cool cream. We shall cut slices of butter and add the cream, beat with a mixer until smooth.
2) until the cream cools, make shortcakes. Beat whites in a solid foam, add the sugar and continue to whisk, so that the foam has become glossy.
3) Add the flour and nuts, mix gently until smooth dough. Place the dough in the laid paper or greased form. Bake in preheated oven at 170 ° C for about 20 minutes. Then you need to put it to cool down.
4) Melt sugar in a pan, so that it resembled a liquid caramel. Immediately Spill it on the baking paper.
5) Sugar hardens quickly. Cover its second paper with a rolling pin and crushing into small pieces, but not in the powder, as it should create a crispy layer.
6) Crispy filling: Beat the cream into strong peaks. Mix the cream with caramelized sugar and chopped nuts.
Each cake spread 1/3 of the custard.
On top of the custard filling distribute crisp. So repeat 2 more times: cake, custard, crispy filling.
Finally around coated with crispy cake filled. Decorate with nuts. Enjoy.

Bon Appetit!

Egyptian cake

Responses are currently closed, but you can trackback from your own site.

Comments are closed.

счетчик для сайта