Egyptian Cake
Preparing the cake sheet is the first essential step to achieving an exceptional dessert. Start by preheating the oven to 180 degrees Celsius, ensuring it is well heated before introducing the mixture. In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Continue to mix and gradually add the sugar until you obtain a firm and glossy meringue, which will give an airy appearance to the cake sheet. At this point, it is important to add the flour, mixing with a silicone spatula using gentle up-and-down motions to avoid losing air from the mixture. Then, incorporate the ground nuts, which will add a crunchy texture and delicious flavor.
Transfer the mixture to a removable cake pan lined with parchment paper. Ensure it is evenly distributed for proper baking. Place the pan in the preheated oven and leave it until the surface turns beautifully golden, about 25-30 minutes. Once the sheet is ready, remove it from the oven, open the removable pan, and remove the parchment paper, allowing the sheet to cool completely on a cooling rack. Repeat the process for the other two sheets.
While the sheets cool, you can prepare the vanilla cream. In a bowl, combine the vanilla pudding powder with the four tablespoons of milk, egg yolks, sugar, and vanilla essence. Mix the ingredients well, then bring the remaining milk to a boil. When the milk is almost boiling, add the mixture from the bowl, stirring constantly. Let the cream simmer on low heat, stirring continuously, until it thickens. Once the cream is ready, let it cool completely. After it has cooled, mix the cream with the softened butter, adding it gradually to achieve a smooth and creamy texture.
For the whipped cream and caramelized nuts, caramelize the sugar in a saucepan, then add the ground nuts, stirring quickly to coat them evenly. Transfer the caramelized nuts onto a sheet of parchment paper and let them cool. Once cooled, place them in a food processor and chop them. Whip the cream until it becomes firm and add it over the chopped caramelized nuts, mixing gently.
Assembling the cake is done in the removable pan: place the first cake sheet, peeling it off the parchment paper. Add a generous layer of vanilla cream, then a layer of whipped cream with caramelized nuts. Continue with the following layers: sheet, vanilla cream, whipped cream, and caramelized nuts, repeating until all ingredients are used. The last layer should be a cake sheet. After assembly, place the cake in the refrigerator for 2-3 hours to stabilize.
After the time has passed, remove the cake from the refrigerator. Whip the cream again and, using a knife, detach the cake from the sides of the pan. Open the removable pan and transfer the cake to a platter. Smooth the cream on the cake with a knife and cover it with a thin layer of whipped cream. Sprinkle the ground nuts on top and decorate with whipped cream using a piping bag to create an attractive appearance. Put the cake back in the refrigerator for another 20-30 minutes, after which it is ready to serve. Enjoy each slice of this delicious cake, which will surely impress everyone who tastes it!
Ingredients: Ingredients for one sheet (3 sheets are made): two egg whites; a pinch of salt; two tablespoons of sugar; one heaping tablespoon and one level tablespoon of flour; 40 g ground walnuts. Vanilla cream: one packet of vanilla pudding; 500 ml milk; 6 egg yolks; 6 tablespoons of sugar; vanilla essence; 150 g soft butter. Whipped cream and caramelized walnuts: 300 ml liquid cream (kept in the fridge); 150 g ground walnuts; 7 tablespoons of sugar. Decoration: 200 ml liquid cream (kept in the fridge); 150 g ground walnuts.
