Egyptian Cake

July Cake with Walnut and Caramel Cream

Preparation time: 45 minutes
Baking time: 40 minutes
Total time: 1 hour and 25 minutes
Number of servings: 12

Today, I invite you to discover a special dessert, a unique cake that celebrates not only a birthday but also the magic of beautiful moments spent with loved ones. This cake, lovingly called 'July Cake', was created especially for my daughter, Julia, on her 17th birthday. It is a creamy and delicate cake, with an appealing appearance and an unforgettable taste. Get ready to impress your guests with a refined dessert, full of flavors, that will surely become the star of the table!

Necessary ingredients:

For the layers:
- 6 egg whites
- 6 tablespoons of sugar
- 1 and a half tablespoons of flour
- 120 g ground walnuts

For Cream 1:
- 6 egg yolks
- 350 ml milk
- 3 tablespoons of cornstarch
- 200 g butter (at room temperature)
- Vanilla essence

For Cream 2:
- 200 ml whipped cream
- 100 g sugar
- 120 g coarsely ground walnuts

For decoration:
- Sugar for caramelizing

Preparing the cake:

Step 1: Preparing the layers

1. Beat the egg whites: In a clean bowl, add a pinch of salt to the egg whites. Use a mixer to beat them until they become stiff peaks.
2. Add the sugar: Continue mixing and gradually add the sugar until the mixture becomes a shiny and firm meringue.
3. Incorporate the dry ingredients: Mix the flour with the ground walnuts, then gradually add them to the meringue, folding gently with a spatula from top to bottom.
4. Bake the layers: Divide the mixture into three equal parts and pour them into a 24 cm baking pan (lined with parchment paper). Bake at low heat for about 15-20 minutes, until the layers turn slightly golden. Carefully remove them and place them on another sheet of parchment paper, separating them to avoid sticking.

Step 2: Preparing Cream 1

1. Whisk the egg yolks: In a bowl, whisk the egg yolks with the sugar until creamy and pale.
2. Add the cornstarch: Incorporate the cornstarch into the egg yolk mixture and mix well.
3. Heat the milk: Bring the milk to a boil, and when it starts boiling, gradually pour it into the egg yolk mixture, stirring continuously to avoid curdling.
4. Thicken the cream: Transfer the mixture back into the pot where you boiled the milk and cook on low heat, stirring constantly, until the mixture thickens. Let it cool completely.
5. Add the butter: Beat the butter until fluffy, then gradually incorporate it into the cooled pudding, adding the vanilla essence at the end.

Step 3: Preparing Cream 2

1. Caramelize the sugar: In a pan, caramelize the sugar until it turns golden. Pour the caramel onto a sheet of parchment paper, forming a thin layer. Let it cool completely.
2. Whip the cream: In another bowl, whip the cream until it becomes firm. Add drops of caramel and the ground walnuts, mixing gently.

Step 4: Assembling the cake

1. Assemble the cake: Divide Cream 1 into two equal parts. Place the first layer of cake on a platter, spread a portion of Cream 1, then place the second layer. Repeat the process, finishing with the last layer.
2. Cover the cake: Use Cream 2 to cover the entire surface of the cake. Refrigerate for a few hours to set.

Step 5: Decorating the cake

1. Decorate with caramel: Break the cooled caramel into small pieces and use it to decorate the cake, adding an elegant touch.
2. Write the name: You can use burnt sugar to write the name of the person being celebrated on the cake, adding a personal and special note.

Practical tips and variations:

- If you want a taller cake, you can make five layers instead of three. Make sure to use the same proportion of ingredients for each layer and for the creams.
- You can experiment with different flavors by adding cocoa to the meringue layers or using almond essence for a different taste.
- The cake pairs perfectly with a cup of hot coffee or a fragrant tea, providing a pleasant contrast to its sweetness.
- Regarding nutritional values, this cake has a moderate calorie content but is rich in protein due to the eggs and butter. The walnuts add healthy fats and fiber, making it a better choice than many other desserts.

Frequently asked questions:

1. Can I use another type of nut? Yes, you can replace the walnuts with hazelnuts or almonds, depending on your preferences.
2. How can I store the cake? The cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to retain its moisture.
3. Is this cake suitable for vegans? Although the basic recipe uses eggs and butter, you can experiment with plant-based alternatives, such as flax eggs and margarine.

Creating this cake was a true pleasure, and the final result met my expectations. Each bite is an explosion of flavors and textures, and the memory of the moment spent with Julia will always remain alive. So, dare to try this recipe and create your own sweet moments!