Egyptian Cake

Nut and Hazelnut Cake: A Delight for Any Occasion

The nut and hazelnut cake is an elegant dessert, perfect for celebrating special moments with family or friends. This recipe, inspired by the famous Deliciu cake, is a true feast for the taste buds. Continue reading to discover how to prepare this wonderful cake step by step, and to learn more about its ingredients and their benefits.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 3 hours (including cooling time)
Number of servings: 12

Ingredients for the base (for one layer, multiply for three layers):
- 2 egg whites
- 2 tablespoons of sugar
- 1.5 tablespoons of all-purpose flour type 00
- 20 g ground walnuts
- 20 g ground hazelnuts
- a pinch of salt

Ingredients for the vanilla cream:
- 6 egg yolks
- 7 tablespoons of sugar
- 300 ml milk
- 3.5 tablespoons of flour
- 120 g butter, at room temperature
- 1 packet of vanilla sugar

Ingredients for the whipped cream:
- 300 ml liquid cream
- 100 ml cooking cream
- 2 tablespoons of sugar (for the cream)
- 6 tablespoons of sugar (for caramel)
- 100 g hazelnuts

For decoration:
- 200 g ground walnuts (to line the cake)
- Whipped cream (for decoration)

Preparing the bases:
1. Start by preparing the bases. Finely grind the hazelnuts and walnuts using a food processor. These will add a crunchy texture and intense flavor to your cake.
2. In a bowl, beat the egg whites with a pinch of salt at maximum speed until stiff. Gradually add the sugar and continue mixing until the mixture becomes glossy and the sugar granules completely dissolve.
3. Gently fold in the mixture of walnuts and hazelnuts, along with the flour, into the beaten egg whites. Use a spatula and mix gently with upward motions to avoid losing air in the mixture.
4. Pour the mixture into a round baking pan lined with parchment paper and level the surface.
5. Bake in a preheated oven at 170°C for about 10 minutes, or until the base turns golden. After baking, let the base cool completely without removing the parchment paper. Repeat the process for the other two bases.

Preparing the vanilla cream:
1. In a double-bottomed saucepan, combine the egg yolks, sugar, and flour. Gently whisk to combine the ingredients.
2. Gradually add the milk, continuously stirring to avoid lumps.
3. Place the saucepan over low to medium heat and stir constantly until the mixture thickens, achieving a pudding-like consistency. Once thickened, turn off the heat and let it cool completely.
4. In another bowl, beat the butter with the vanilla sugar until creamy and fluffy. When the vanilla cream has completely cooled, incorporate it into the butter mixture, mixing well until you obtain a smooth cream.

Preparing the whipped cream:
1. In a bowl, combine the liquid cream, cooking cream, and the 2 tablespoons of sugar. Beat at maximum speed until you achieve a firm consistency, similar to whipped cream. A trick: when turning the bowl upside down, the cream should not fall out.
2. Separately, caramelize the 6 tablespoons of sugar in a saucepan until golden. Add the ground hazelnuts and mix well. Pour the mixture onto a sheet of parchment paper and spread it out to form a thin layer. Let it cool completely before grinding again.

Assembling the cake:
1. Place the first base on a flat plate, carefully peeling it off the parchment paper.
2. Spread a quarter of the vanilla cream evenly. Add a quarter of the whipped cream and sprinkle with caramelized hazelnuts.
3. Place the second base, repeating the process: a quarter of vanilla cream, a quarter of whipped cream, and a layer of caramelized hazelnuts.
4. Finally, place the third base. Spread the remaining vanilla cream on the cake's surface, then sprinkle with caramelized hazelnuts. Cover the cake with whipped cream on the outside and line it with ground walnuts.
5. Using a piping bag, decorate the cake with whipped cream as desired.
6. Refrigerate the cake for at least 3 hours, but ideally leave it overnight. The longer it sits, the more the flavors will intensify.

Serving suggestions:
Serving the nut and hazelnut cake can be accompanied by a cup of freshly brewed coffee or a fragrant tea. These beverages will highlight the sweet notes of the cake and create a pleasant contrast.

Tips and variations:
If you want to add a hint of flavor, you can infuse the milk with a little vanilla or lemon zest before adding it to the vanilla cream. You can also experiment with different types of nuts, such as almonds or pistachios, to give the cake a personal touch.

Nutritional benefits:
Nuts and hazelnuts are excellent sources of healthy fats, protein, and vitamins. Consuming them can contribute to heart health and glowing skin. Additionally, the vanilla cream provides a calcium boost thanks to the milk and butter.

Frequently asked questions:
- Can I use only walnuts for the bases? Yes, you can replace the hazelnuts with walnuts, and the bases will remain just as delicious.
- How can I store the cake? The cake keeps well in the fridge, covered, for 3-4 days.
- Can I make the cake without sugar? Yes, you can use alternative sweeteners, but ensure you respect the proportions to maintain the correct consistency.

This nut and hazelnut cake will surely become a family favorite, offering a combination of textures and flavors that delight with every bite. Enjoy it with your loved ones and cherish every moment spent together! Bon appétit!

 Ingredients: For the base: The quantities below are ONLY for one sheet! For 3 sheets like I made, multiply by 3!!! 2 egg whites 2 tablespoons of sugar 1 and a half tablespoons of white flour type 00 20 g walnuts 20 g hazelnuts a pinch of salt For the vanilla cream: 6 egg yolks 7 tablespoons of sugar 300 ml milk 3 and 1/2 tablespoons of flour 120 g butter 1 packet of vanilla sugar For the whipped cream: 300 ml liquid cream 100 ml cooking cream 2 tablespoons of sugar (for the cream) 6 tablespoons of sugar (for the caramel) 100 g hazelnuts Additionally:

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