Egyptian cake
Egyptian Cake: An Unforgettable Delight
The Egyptian cake is an explosion of textures and flavors, a true gem of desserts that combines the taste of nuts with the delicacy of creams. This recipe will not only impress your guests but will also bring an elegant touch to your table. With a preparation time of about 1 hour and 15 minutes, plus a few hours of cooling, this cake is ideal for special occasions or simply to indulge yourself. The recipe I will share is inspired by Amalia's blog, bringing a personal touch and useful tips to achieve a perfect result.
Necessary Ingredients:
*For the layers (3 layers):*
- 6 egg whites
- 6 tablespoons of sugar
- 1/2 tablespoon of flour
- 120 g ground hazelnuts or walnuts (if you don't have hazelnuts, walnuts are an excellent alternative)
*For Cream 1:*
- 6 egg yolks
- 6 tablespoons of sugar
- 340 ml milk
- 2 tablespoons of cornstarch (or flour)
- 170 g unsalted butter
- Vanilla essence (to taste)
*For Cream 2:*
- 200 ml whipped cream
- 150 g sugar
- 120 g crushed hazelnuts or walnuts (preferably larger pieces for texture)
Preparation Time:
- Preparation time: 30 minutes
- Baking time: 75 minutes (25 minutes for each layer)
- Cooling time: 3-4 hours
- Total: Approximately 5 hours
- Number of servings: 12-14 servings
Preparation:
Step 1: Preparing the Layers
1. Beating the Egg Whites: In a large bowl, add the 6 egg whites and start beating them at medium speed. When they start to become frothy, gradually add the 6 tablespoons of sugar, continuing to mix until the mixture becomes firm and glossy. This process will take about 5-7 minutes. A trick to check if the egg whites are beaten correctly is to turn the bowl upside down; if they don't move, you're on the right track!
2. Adding the Nuts: Mix the ground hazelnuts with the flour and gently fold them into the egg white mixture using a spatula to avoid losing air. This step is essential to achieve fluffy layers.
3. Baking the Layers: Divide the mixture into 3 equal parts. Cut a piece of parchment paper according to the shape of the cake. Place the paper at the bottom of the springform pan and pour the first part of the mixture, spreading it evenly. Bake in a preheated oven at 160°C for about 25 minutes or until the layer turns slightly golden. Repeat for the other 2 layers. After baking, let each layer cool on the paper, then carefully detach them.
Step 2: Preparing Cream 1
1. Beating the Egg Yolks: In another bowl, beat the 6 egg yolks with 6 tablespoons of sugar until they become a light-colored cream. This step not only sweetens but also helps achieve a fine texture.
2. Adding the Cornstarch: Incorporate the 2 tablespoons of cornstarch and continue mixing. Then, gradually add the milk, mixing well to avoid lumps.
3. Cooking the Cream: Pour the mixture into a saucepan and cook over low heat, stirring constantly, especially on the bottom of the pot. You will notice how the cream begins to thicken. When it reaches the desired consistency, turn off the heat and let it cool.
4. Incorporating the Butter: In a separate bowl, mix the butter until creamy, then add a tablespoon of the cooled cream, mixing well. Finally, add the vanilla essence to enhance the flavor.
Step 3: Preparing Cream 2
1. Caramelizing the Sugar: In a pan, melt the 150 g of sugar until it turns golden. Pour it onto a greased tray with a little oil, forming a thin layer. Let it cool and become crunchy, then crush it into small pieces.
2. Beating the Whipped Cream: Whip the 200 ml of cream until it becomes firm. Add the crushed caramel and the crushed hazelnuts (or walnuts), gently mixing to maintain the airiness of the cream.
Step 4: Assembling the Cake
1. First Layer: Place the first cake layer on a serving platter. Spread 1/3 of the vanilla cream, followed by 1/3 of the whipped cream.
2. Alternating Layers: Repeat the process with the other layers, ensuring that the last layer is whipped cream. This will give an elegant look to the cake.
3. Decorating: Grate chocolate over the cake and sprinkle ground nuts for an extra texture and flavor.
4. Cooling: Let the cake chill in the refrigerator for 3-4 hours, during which the flavors will blend perfectly and the caramel will slightly melt into the cream.
Practical Tips:
- Choose quality ingredients: Use good quality butter and fresh nuts for a richer taste.
- Check the baking of the layers: Every oven is different. Observe the layers; if they turn golden at the edges, they are ready.
- Cutting the cake: A sharp knife is essential for getting perfect slices. Try moistening it slightly for easier cutting through the cream.
Calories and Nutritional Benefits:
Each serving of Egyptian cake contains approximately 350-400 calories. Although it is a rich dessert, the nuts and cream provide nutritional benefits due to the proteins and healthy fats they contain. Moderation is key!
Possible Variations:
- You can experiment with other types of nuts, such as pistachios or pecans.
- For a more intense flavor, add a little rum or coffee liqueur to the vanilla cream.
- Serve the cake with a scoop of vanilla ice cream or a fresh fruit sauce to complete the tasting experience.
Frequently Asked Questions:
1. Can I use other types of sugar? Yes, brown sugar can add a caramel note.
2. How do I store the cake? You can keep it in the refrigerator, covered, for 3-4 days.
3. Is this cake suitable for vegans? You can adapt the recipe using substitutes for eggs and butter, but the texture will be different.
The Egyptian cake is more than just a dessert; it is an experience that brings joy and indulgence in every slice. Start your culinary adventure now and treat yourself and your loved ones to this delicious recipe!
Ingredients: Sheets: For one sheet 2 egg whites 2 tablespoons of sugar 1/2 tablespoon of flour 40 g ground hazelnuts (if you don't have them, replace with walnuts) For cream 1: 6 egg yolks 6 tablespoons of sugar 340 ml milk 2 tablespoons of flour or starch (I used starch) 170 g unsalted butter vanilla essence For cream 2: 200 ml whipped cream 150 g sugar 120 g crushed hazelnuts in larger pieces (I used walnuts)
Tags: hazelnuts nuts whipped cream
