Egyptian Cake
Ingredients: Ingredients Walnut Sheets (makes 4 sheets in a round pan with a diameter of 24 cm) The ingredients listed are only for one sheet. For all the sheets, multiply everything by 4. 2 egg whites, 2 tablespoons sugar, 1 and a half tablespoons flour (level spoon!), 40 g ground walnuts, a pinch of salt. Ingredients Vanilla Cream: 8 egg yolks, 10 tablespoons sugar, 350ml milk, 2 and a half tablespoons flour, 2 tablespoons cornstarch, 2 packets of vanilla sugar, 170 g butter. Ingredients Whipped Cream: 300 ml sweetened liquid cream, 100 ml cooking cream, 2 tablespoons sugar + 7 tablespoons for caramel, 150 g caramelized nuts. Additionally, 200 g chopped walnuts or hazelnuts.
We start preparing this delicious walnut layer cake that will impress anyone. The first step is to prepare the walnut layers. In a bowl, beat the egg whites with a pinch of salt until you get a fluffy foam. Then, gradually add the sugar, continuing to beat until the sugar crystals dissolve completely. Once you have an airy mixture, add the ground walnuts and flour, mixing gently from the bottom up to avoid losing volume. This step is crucial for obtaining thin and delicate layers.
Spoon the obtained mixture into a round cake pan lined with baking paper. Level the mixture well and place the pan in the preheated oven at medium heat for about 10 minutes, or until the layer turns a light golden color. In the meantime, repeat the process four more times to get the four layers needed for the cake. Do not remove the baking paper from the layers, as you will use it when assembling the cake, making handling much easier.
Meanwhile, you can prepare the vanilla cream. In a double-bottomed pot, add the sugar, egg yolks, flour, and cornstarch, mixing well. Then, gradually add the cold milk, whisking to avoid lumps. Place the pot on the heat and stir continuously until the mixture thickens and becomes similar to pudding. Don’t worry if you see lumps; keep stirring vigorously, and the mixture will smooth out.
Once the cream has thickened, beat the butter until fluffy along with the vanilla sugar. Once the vanilla cream has completely cooled, add it to the butter and mix gently until well combined. Now it's time to prepare the whipped cream. Whip the cream with the cream and the two tablespoons of sugar until you get an airy and fluffy mixture.
In a saucepan, caramelize the remaining sugar, and when it turns golden, add the nuts. Quickly mix and pour the mixture onto baking paper, allowing it to cool completely. Once cooled, break the caramelized nuts into pieces and place them in a chopper, grinding them until you get a coarse mixture.
Assembling the cake starts by placing one of the walnut layers on a serving plate. With your fingertips, gently hold the layer, and with the other hand, peel away the baking paper. Then, spread a quarter of the vanilla cream, followed by a quarter of the whipped cream, and sprinkle the caramelized nuts. Repeat this process for the other layers, alternating the vanilla cream, whipped cream, and caramelized nuts. Finally, use the remaining cream to cover the exterior of the cake, ensuring it adheres well with the walnuts and chopped nuts.
For an elegant look, line the sides of the cake with chopped walnuts and decorate the top with whipped cream, using a piping bag to create attractive shapes. Once finished, leave the cake in the fridge for at least 3 hours to set well. However, if you are impatient, you can cut it after an hour, but the flavor and texture will be more intense after it has been in the fridge. This walnut layer cake will surely become a favorite for everyone!
