Egyptian cake with nuts
Egyptian Hazelnut Cake - a refined and spectacular dessert
Preparation time: 45 minutes
Baking time: 25 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Welcome to the world of culinary delights! Today we will learn how to prepare an Egyptian hazelnut cake, a delicious and visually stunning dessert, perfect for any celebration or festive occasion. This cake with delicate cream and fluffy layers will surely impress everyone. Let's get started!
Ingredients:
For the layers:
- 6 egg whites
- 6 tablespoons of sugar
- 1 and 1/2 tablespoons of flour
- 120 g ground hazelnuts (lightly roasted)
For Cream 1:
- 6 egg yolks
- 6 tablespoons of sugar
- 2 packets of vanilla sugar or 1 vanilla pod
- 2 tablespoons of cornstarch
- 340 ml milk
- 170 g butter (at room temperature)
For Cream 2:
- 200 g sugar
- 200 g liquid cream
- 140 g hazelnuts (lightly roasted and coarsely chopped)
Preparation:
1. Preparing the layers: Start by preheating the oven to 170°C. In a bowl, beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar, continuing to beat until the mixture becomes glossy and firm. Then, gently fold in the ground hazelnuts and flour, mixing lightly with a spatula to retain the air in the mixture.
2. Baking the layers: Divide the mixture evenly into 3 detachable ring cake pans lined with parchment paper. Bake the layers in the preheated oven for 25 minutes or until golden and a knife inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes, then carefully remove and let them cool completely on a wire rack.
3. Preparing Cream 1: In a saucepan, mix the egg yolks with the sugar, vanilla sugar, milk, and cornstarch. Place over medium heat and stir constantly until the mixture thickens to a pudding-like consistency. Once thickened, remove from heat and let cool. Once completely cooled, incorporate the butter, mixing until it becomes a smooth cream.
4. Preparing Cream 2: In a pan, caramelize the sugar until golden. Pour the caramel onto a baking sheet and let cool. Meanwhile, lightly roast the remaining hazelnuts and chop them coarsely. Once the caramel has hardened, break it into small pieces and mix it with the chopped hazelnuts and whipped cream.
5. Assembling the cake: Place the first layer on a platter and add a quarter of the egg yolk cream, followed by a layer of caramel cream and hazelnuts. Repeat the process with the second and third layers, ensuring that the last layer is the praline cream.
6. Decorating the cake: For an elegant touch, melt 2 tablespoons of sugar to make caramel, then drizzle caramel strands over the top of the cake. Using the remaining egg yolk cream, pipe rosettes around the base of the cake. Let the cake cool in the refrigerator for at least 2 hours before slicing.
Helpful suggestions:
- Always use lightly roasted hazelnuts to enhance their flavor.
- Make sure all ingredients, especially the butter and eggs, are at room temperature for better emulsification.
- The cake slices easiest with a wet knife, which prevents the cream from sticking to the blade.
This Egyptian hazelnut cake is not only a quick dessert but also a simple recipe that will bring a touch of magic to any meal. Enjoy it with a cup of coffee or a fragrant tea, and savor every bite!
Ingredients: I made 3 separate layers. For all the layers, I used: 6 egg whites, 6 tablespoons of sugar, 1 and 1/2 tablespoons of flour, 120 g of ground hazelnuts. Cream 1: 6 egg yolks, 6 tablespoons of sugar, 2 packets of vanilla sugar or 1 vanilla pod, 2 tablespoons of cornstarch, 340 ml of milk, 170 g of butter. Cream 2: 200 g of sugar, 200 g of liquid cream, 140 g of hazelnuts.
