Egyptian cake

Nut and vanilla cream cake - a sweet delight in every slice

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12-14

The history of nut and vanilla cream cake recipes is rich in traditions and special moments. These desserts have often been prepared for special occasions, bringing families together around a festive table. In every culture, recipes have been passed down from generation to generation, each adding a personal touch to make each dessert unique. Here’s how you can prepare this delicious cake, step by step, and bring a touch of joy to your home!

Ingredients

For the nut layers (the recipe multiplies by 4 for 4 layers):
- 3 egg whites
- 1 pinch of salt
- 3 tablespoons granulated sugar
- 2 tablespoons freshly sifted flour
- 50 g roasted and ground nuts

For the vanilla cream:
- 12 egg yolks
- 12 tablespoons sugar
- 500 ml sweet milk
- 4 tablespoons freshly sifted flour
- 4 tablespoons cornstarch
- 250 g butter or margarine (Rama)
- 3 packets vanilla sugar

For the whipped cream:
- 500 ml Hulala whipped cream
- 200 ml sweet cream (for cooking)

For the kranz:
- 250 g roasted, coarsely ground nuts
- 8 tablespoons sugar for caramelizing

For decoration:
- 200 g roasted, coarsely chopped nuts
- 150 ml liquid Hulala cream

Preparation

First step: preparing the nut layers
1. Start by lightly roasting the nuts in a pan, being careful not to burn them. This will add an intense and aromatic flavor to your cake.
2. Once cooled, grind the nuts in a food processor until you achieve a fine texture.
3. Preheat the oven to 175 degrees Celsius. Make sure it is well heated before placing the layers inside.
4. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a firm foam.
5. Gradually add the 3 tablespoons of granulated sugar, continuing to mix until the foam becomes shiny and firm.
6. Gently incorporate the flour, mixing lightly with a spatula to avoid losing air from the foam.
7. Add the roasted and ground nuts, mixing carefully again.
8. Pour the mixture into a baking tray lined with parchment paper (the standard size of 30x40 cm is ideal) and bake the layer for 8-10 minutes. Check if it’s done with a toothpick test.
9. After baking, carefully remove the layer from the tray, leaving the parchment paper on which you baked it. Repeat the process for the other 3 layers.

The next day: preparing the vanilla cream
1. In a double-bottomed pot, mix the 12 egg yolks with the 12 tablespoons of sugar, the 3 packets of vanilla, 4 tablespoons of cornstarch, and 4 tablespoons of sifted flour.
2. Gradually add the milk, constantly stirring with a whisk to avoid lumps.
3. Place the pot over low heat and stir continuously until the cream thickens, resembling a firm pudding.
4. Once the cream has completely cooled, incorporate the butter (or margarine) at room temperature, mixing well until you achieve a smooth and homogeneous cream.

The crunchy kranz
1. In a small pot, melt the 8 tablespoons of sugar over low heat, stirring constantly. When the sugar becomes liquid and takes on a golden color, turn off the heat.
2. Pour the caramelized sugar onto a silicone sheet and let it cool.
3. Once the sugar has hardened, break it into pieces and place them in the food processor. Add the roasted nuts, grinding everything together until you obtain a crunchy kranz.

Whipped cream
1. In a bowl, mix the liquid cream with the cooking cream until you achieve a firm texture.
2. Gently fold in half of the prepared kranz into this cream.

Assembling the cake
1. Place the first layer on a platter, carefully peeling off the parchment paper. Spread a generous layer of vanilla cream over the layer.
2. Sprinkle a layer of kranz over the vanilla cream, then cover with a layer of whipped cream.
3. Repeat the process with the other layers, alternating between the vanilla cream, kranz, and whipped cream.
4. Finally, cover the cake with the remaining vanilla cream and decorate it with whipped cream and coarsely chopped roasted nuts.

Useful tips
- Make sure all ingredients are at room temperature before you start preparing. This will help achieve a more homogeneous cream.
- Use fresh nuts for a more intense flavor. Old nuts can give a less pleasant taste.
- Instead of granulated sugar, you can experiment with brown sugar for a deeper flavor and a more caramelized hue.
- The cake keeps well in the refrigerator, and the taste becomes even better the next day when the flavors have time to meld.
- This cake is perfect to be served with aromatic tea or a long coffee, but you can also add a fruit sauce for a delicious contrast.

Frequently asked questions
1. Can I replace the nuts with other types of nuts?
Yes, you can use almonds or hazelnuts, it’s important to lightly roast them to enhance the flavor.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use dark chocolate for a pleasant contrast.

3. Is it possible to prepare the cake gluten-free?
Yes, you can replace the flour with a gluten-free variant, but make sure to choose a blend that has binding properties.

This nut and vanilla cream cake is not just a dessert, but a cooking experience that brings joy and satisfaction. Whether you prepare it for a special occasion or simply to indulge yourself, the result will always be impressive. Enjoy!

 Ingredients: Nut sheets (multiply by 4, as we need 4 sheets): 3 egg whites, a pinch of salt, 3 tablespoons granulated sugar, 2 tablespoons freshly sifted flour, 50 g roasted and ground walnuts. Vanilla cream: 12 egg yolks, 12 tablespoons sugar, 500 ml sweet milk, 4 tablespoons freshly sifted flour, 4 tablespoons cornstarch, 250 g butter or Rama margarine, 3 packets vanilla sugar. Whipped cream: 500 ml Hulala cream, 200 ml sweet cream (for cooking). Kranz: 250 g coarsely chopped or ground roasted walnuts, 8 tablespoons sugar for caramelizing. Decoration: 200 g roasted and coarsely chopped walnuts, 150 ml liquid Hulala cream.

 Tags:  egyptian cake