Egyptian Cake
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!
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.
