Egyptian walnut layer cake

Name: Egyptian walnut layer cake
Ingredients: 8 egg whites; 8 tablespoons sugar; 6 tablespoons flour; 160 g ground walnuts; 1 pinch salt; 8 egg yolks; 10 tablespoons sugar; 400 ml milk; 2 and a half tablespoons flour; 2 and a half tablespoons cornstarch; 2 sachets vanilla sugar; 170 g butter; 300 ml sweetened whipping cream; 100 ml cooking cream; 2 tablespoons sugar; 7 tablespoons sugar; 150 g hazelnuts; 200 g chopped walnuts or hazelnuts

Dessert - Egyptian walnut layer cake by Margareta E. - Recipia

Egyptian walnut layer cake is served at birthdays and has four thin walnut layers, vanilla cream and whipped cream. Caramelized hazelnuts sit between the layers, while chopped walnuts cover the sides; the layers stay lightly golden. I make sure the walnut layers are browned just enough to take on a pale color. Preparation: 45 minutes. Cooking: 54 minutes. Resting: 3 hours. Total time: 4 hours and 39 minutes. Servings: 12. Approximately 650 kcal and 15 g of protein per serving.

Ingredients

For the layers

8 egg whites
8 tablespoons sugar
6 tablespoons flour
160 g ground walnuts
1 pinch salt

For the vanilla cream

8 egg yolks
10 tablespoons sugar
400 ml milk
2 and a half tablespoons flour
2 and a half tablespoons cornstarch
2 sachets vanilla sugar
170 g butter

For the whipped cream

300 ml sweetened whipping cream
100 ml cooking cream
2 tablespoons sugar

For the caramelized hazelnuts

7 tablespoons sugar
150 g hazelnuts

For decorating

200 g chopped walnuts or hazelnuts

Preparation

1. Preheat the oven to 180°C. Line a 24 cm round cake pan with baking paper. 2. For each layer, beat 2 egg whites with a pinch of salt until stiff. Add 2 tablespoons of sugar and beat until the crystals dissolve, then gently fold in 1 and a half tablespoons of flour and 40 g of ground walnuts, using upward strokes. 3. Spread the mixture in the pan and bake the layer for 10 minutes, until lightly golden. Prepare and bake three more layers in the same way. Leave them to cool on the baking paper. 4. Mix the egg yolks with the sugar, flour and cornstarch. Gradually pour in the cold milk, whisking, then put the pan over the heat and stir for 8-10 minutes, until the cream thickens to a pudding-like consistency. 5. Let the vanilla cream cool completely. Beat the butter with the vanilla sugar, then mix in the cold cream. 6. Beat the whipping cream with the cooking cream and 2 tablespoons of sugar until fluffy and firm. 7. Caramelize the 7 tablespoons of sugar in a small saucepan for about 4 minutes. Add the hazelnuts and stir, then spread them on baking paper. Once completely cool, break them up and chop them. 8. Place the first layer on a serving plate and carefully peel off the baking paper, holding the layer with your fingertips. Spread vanilla cream and whipped cream between the layers, saving some vanilla cream for the outside and some whipped cream for decorating; sprinkle caramelized hazelnuts between the layers. 9. Cover the sides of the cake with the remaining vanilla cream and chopped walnuts or hazelnuts. Put the remaining whipped cream in a piping bag, pipe rosettes on top and refrigerate the cake for at least 3 hours.

Notes

A 24 cm round pan helps the layers come out the same size. Ground walnuts should smell fresh, without a bitter note, which you can still taste after baking. The cream needs to be completely cold before it goes into the butter, or the mixture will soften. I take my time with this step. I made it for my son's 10th birthday, and he said it was the best cake he had ever eaten. We cut it after an hour, although the layers settle better after a longer chill. I serve it in thin slices with coffee. Keep it covered in the refrigerator for up to 3 days. For the nuts on the sides, you can use walnuts or hazelnuts; the cake contains nuts, dairy, eggs and gluten.