Egyptian cake Lu's

Egyptian Lu's Cake – A Delicacy with a Flavor of History

Who doesn’t dream of adventures in the desert, of the imposing pyramids, or the hidden treasures of the pharaohs? This recipe for Egyptian cake, inspired by an online friend, Lu's, brings a part of the magic of those times into your kitchen. It is a delicious dessert with thin, crunchy layers filled with fine creams that will delight your senses. Whether for a special occasion or just a simple treat, this cake is a perfect choice. Let’s begin the culinary adventure!

Total preparation time: 2 hours
Baking time: 1 hour
Number of servings: 10-12

Ingredients

*Layers (prepare the quantities 3 times to get 3 layers)*
- 6 egg whites
- 6 tablespoons of sugar
- 1.5 tablespoons of flour
- 120 g ground hazelnuts or nuts

*Cream 1*
- 12 egg yolks
- 12 tablespoons of sugar
- 680 ml milk
- 4 tablespoons of flour or cornstarch
- 340 g unsalted butter
- 2 vanilla extracts

*Cream 2*
- 400 ml whipped cream
- 300 g sugar for caramelizing

*For decoration*
- 240 g roasted and roughly chopped hazelnuts or nuts

Nutritional information (per serving)
- Calories: approximately 450 kcal
- Protein: 6 g
- Fat: 25 g
- Carbohydrates: 50 g

Step by Step

1. Preparing the Layers

The first step in making the Egyptian cake is creating the delicious layers. These are, in fact, crunchy meringues that add a unique texture to the dessert.

- Start by preheating the oven to 120°C. It is important for the temperature to be low to allow the layers to dry evenly.
- In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This step is essential for achieving a light and airy meringue.
- Gradually add the sugar while continuing to mix until you achieve a shiny mixture. This is when the meringue becomes firm and glossy.
- Sift the flour and ground hazelnuts (or nuts) over the egg white foam. Carefully fold them in using a spatula, with gentle up-and-down movements to avoid losing air from the mixture.
- On a baking sheet lined with parchment paper, spread the mixture evenly to form a thin layer.
- Bake the layer in the preheated oven for about 30-40 minutes, until it becomes lightly golden and crunchy. Repeat the process twice to obtain the three layers needed.

2. Preparing Cream 1

Now that the layers are ready, let’s move on to the first cream. This will add a rich flavor and creamy texture to our cake.

- In a bowl, mix the egg yolks with the sugar and cornstarch (or flour). Gradually add the milk, continuously mixing to prevent lumps from forming.
- Place the mixture over a double boiler, stirring constantly until it thickens. This will be the base for your cream, full of flavors.
- Once thickened, allow the cream to cool completely. In another bowl, beat the butter until creamy and fluffy.
- Gradually add the cooled cream to the butter, mixing well. Finally, add the vanilla extract and mix until combined.

3. Preparing Cream 2

Now let’s move on to the caramel cream, which will add a delicious contrast to the cake.

- In a clean pan, melt the sugar until it turns to caramel. Be careful not to burn it, as it will taste bitter. Once melted, pour it onto a wooden surface, spreading it into a thin layer.
- After it has cooled, break the caramel into pieces and crush it into a fine powder.
- In another bowl, whip the cream until it forms stiff peaks. Add the crushed sugar and gently mix until combined.

4. Assembling the Cake

Now comes the most fun part – assembling the cake!

- Place the first layer of meringue on a serving platter. Add 1/3 of Cream 1 and 1/3 of Cream 2, spreading them evenly.
- Repeat the process with the second layer, again adding 1/3 of each cream.
- Place the last layer of meringue on top and use Cream 2 to cover the cake evenly.
- For decoration, sprinkle the roasted and chopped hazelnuts on top. They not only add a beautiful appearance but also a delicious taste.

5. Serving and Variations

Let the cake sit in the refrigerator for a few hours before serving. This will allow the flavors to meld and make each slice perfect.

For a personal touch, you can add a chocolate sauce or a fresh fruit compote as a garnish. You can also experiment with different nuts or seeds instead of hazelnuts to customize your cake.

Frequently Asked Questions

1. Can I use flour instead of cornstarch?
- Yes, but cornstarch gives a finer texture to the cream, so I recommend sticking with it for an optimal experience.

2. How do I store the cake?
- Cover it with plastic wrap and keep it in the refrigerator. It can last up to 3 days, but it is best within the first 24 hours.

3. What drinks pair well with this cake?
- A strong coffee, a fragrant tea, or even a glass of sweet wine will pair perfectly with this decadent dessert.

So, dear cooking enthusiast, don’t hesitate any longer! Put on your apron, gather the ingredients, and prepare this Egyptian Lu’s cake that will bring a touch of magic to your every day. You may not discover hidden treasures, but you will certainly find an unforgettable taste!

 Ingredients: Sheets (3 times the quantities, make 3 sheets) 2 egg whites 2 tablespoons of sugar 1/2 tablespoon of flour 40 g ground hazelnuts or walnuts Cream 1 6 egg yolks 6 tablespoons of sugar 340 ml milk 2 tablespoons of flour or cornstarch 170 g unsalted butter 1 vanilla essence Cream 2 200 ml whipped cream 150 g sugar For decoration 120 g roasted and roughly chopped hazelnuts or walnuts

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