Egyptian Cake

Name: Egyptian Cake - Mihaela H.
Ingredients: 3 Sheets: 6 egg whites; 6 tablespoons of sugar; 3 tablespoons of flour; 120g ground nuts (hazelnuts). Cream 1: 6 egg yolks; 6 tablespoons of sugar; 340ml milk; 2 tablespoons of cornstarch (flour); 170g butter; vanilla essence. Cream 2: 150g sugar; 200ml whipped cream; 120g coarsely ground nuts.

Dessert - Egyptian Cake by Mihaela H. - Recipia

Egyptian Cake – A Delicacy with Delicate Creams and Caramelized Nuts If you're looking for a quick and impressive dessert, the Egyptian Cake is the perfect choice. This cake with two types of creams – a creamy egg yolk one and a fluffy whipped cream with pieces of caramelized sugar and nuts – will delight the taste buds of all your loved ones. Plus, it's a simple recipe that will bring a smile to your face. Let's get started! Preparation time: 45 minutes Baking time: 60 minutes (20 minutes for each layer) Total time: 1 hour and 45 minutes Number of servings: 12 Ingredients: For the 3 layers: - 6 egg whites - 6 tablespoons of sugar - 3 tablespoons of flour - 120 g ground nuts (or hazelnuts) For cream 1: - 6 egg yolks - 6 tablespoons of sugar - 340 ml milk - 2 tablespoons cornstarch - 170 g butter - Vanilla essence (a few drops) For cream 2: - 150 g sugar - 200 ml whipped cream - 120 g ground nuts (finely chopped) Step by Step: 1. Preparing the layers: - Start by preheating the oven to 180°C. - Whip the egg whites with a pinch of salt in a large bowl until foamy. Gradually add the 6 tablespoons of sugar, continuing to mix until you achieve a stiff and glossy meringue. - In another bowl, mix 40 g of nuts with ½ tablespoon of flour. This will help stabilize the mixture. Gently fold the nut mixture into the egg whites using a spatula and delicate movements to avoid losing air. - Divide the mixture into 3 equal parts and pour each part into a well-greased cake pan lined with baking paper. Bake each layer for about 20 minutes or until golden and passes the toothpick test. 2. Preparing cream 1: - In a saucepan, mix the egg yolks with the sugar and cornstarch, then gradually add the milk, stirring constantly to avoid lumps. - Place the saucepan over low heat and stir continuously until the cream thickens. Once you achieve a creamy consistency, let it cool completely. - In a separate bowl, beat the butter until fluffy, then add a tablespoon of the egg yolk cream, mixing well. Finally, add the vanilla essence. 3. Preparing cream 2: - Melt the sugar in a saucepan over medium heat, stirring occasionally. Once the sugar has melted and turned golden, pour it into a greased tray to harden. - After the sugar has cooled, crush it between two sheets of plastic with a rolling pin or in a food processor. - Whip the cream until stiff, then fold in the crushed caramelized sugar and ground nuts. 4. Assembling the cake: - On a serving platter, place the first layer of cake, followed by 1/3 of the egg yolk cream, then 1/3 of the whipped cream. Repeat this process with the other two layers, ensuring that you cover the cake with the remaining cream at the end. - Let the cake chill for a few hours (ideally overnight) to set and allow the flavors to meld. Serving suggestions: The Egyptian Cake is cut into slices and can be served plain or with warm chocolate sauce for a delicious contrast. You can also add some fresh fruits, such as raspberries or strawberries, for an extra splash of color and freshness. Variations: To add a touch of originality, you can replace the nuts with almonds or pistachios, or experiment with different flavors of essences, such as almond or rum. You can also add a layer of fruit jam between the layers for a fruity taste. The Egyptian Cake is more than just a simple dessert; it is a culinary experience that combines textures and flavors, perfect for any occasion. I invite you to indulge in its deliciousness and share it with your loved ones!

Egyptian Cake

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