Egyptian cake
Egyptian Cake with Cashews and Caramelized Sugar
Preparation time: 30 minutes
Baking time: 75 minutes
Cooling time: 6 hours
Servings: 12
Welcome to the delicious world of Egyptian cake, a recipe that combines layers of thin sheets, delightful creams, and a spectacular decoration. Get ready to impress your family and friends with this refined dessert, perfect for special occasions like anniversaries. Plus, you’ll add a personal touch to this unique recipe by paying attention to the details.
A Brief History of Egyptian Cake
Egyptian cake is a pastry masterpiece that blends simple ingredients with elaborate techniques. It is a symbol of hospitality and generosity, often served during celebrations, bringing friends and family together. Each layer of this cake tells a story, and the combination of nuts, caramelized sugar, and fine creams makes it a perfect choice for special moments.
Ingredients
For the sheets (3 sheets needed):
- 2 egg whites
- 2 tablespoons of sugar
- 0.5 tablespoons of flour
- 40 g cashews (or ground nuts)
For Cream 1:
- 6 egg yolks
- 6 tablespoons of sugar
- 340 ml milk
- 2 tablespoons of flour
- 170 g butter (at room temperature)
- Vanilla (to taste)
For Cream 2:
- 250 ml heavy cream
- 150 g sugar
- 120 g crushed nuts (preferably larger pieces)
For decoration:
- 250 ml whipped cream
- 50 g white chocolate (for decoration)
- Caramelized sugar drops (for decoration)
Step-by-Step Instructions
Step 1: Preparing the Sheets
1. Chop the cashews. Start by finely chopping the cashews, being careful not to turn them into powder. They will add a crunchy texture to the cake sheets.
2. Separate the eggs. Separate the egg whites from the yolks. Ensure that the bowl for the egg whites is clean and dry to achieve a stable foam.
3. Whip the egg whites. Using a mixer, beat the egg whites until foamy. Gradually add the 2 tablespoons of sugar and continue to beat until you achieve a firm meringue.
4. Incorporate the dry ingredients. Add the chopped cashews and flour to the meringue, gently folding with a spatula to avoid losing volume.
5. Bake the sheets. Line the bottom of a 24 cm round baking pan with parchment paper (recommended) or foil. Pour the mixture into the pan, leveling it evenly. Bake in a preheated oven at 160 degrees Celsius for 20-25 minutes, until the sheet turns lightly golden.
6. Cool the sheets. Repeat the process for the other two sheets, allowing them to cool on a rack after baking.
Step 2: Preparing Cream 1
1. Mix the egg yolks. In a bowl, combine the egg yolks with the 6 tablespoons of sugar. Mix well until the mixture becomes homogeneous.
2. Add the milk and flour. Incorporate the milk and flour, stirring constantly to avoid lumps.
3. Cook the cream. Place the mixture over low heat, stirring continuously until it thickens, about 10-15 minutes. The cream should have a consistency similar to that of pudding.
4. Cool the cream. Once the cream has thickened, remove it from the heat and let it cool completely.
5. Whip the butter. In another bowl, whip the butter at room temperature until creamy. Gradually add the vanilla cream while continuing to mix. Add vanilla to taste.
6. Chill the cream. Once Cream 1 is ready, place it in the refrigerator to firm up a bit.
Step 3: Preparing Cream 2
1. Caramelize the sugar. In a pan, melt the sugar over low heat, stirring constantly until it turns golden and caramelized. Be careful not to burn it!
2. Cool the caramelized sugar. Pour the caramelized sugar onto a baking sheet, forming a thin layer. Let it cool completely.
3. Crush the caramelized sugar. Once the sugar has cooled, place it in a sealed bag and crush it with a rolling pin, leaving some larger pieces for decoration.
4. Whip the cream. In a bowl, whip the cream until it becomes firm. Then, add the crushed nuts and crushed caramelized sugar, gently mixing.
Step 4: Assembling the Cake
1. Layer the cake. On a serving platter, place the first cake sheet. Add 1/3 of Cream 1, followed by 1/3 of Cream 2. Repeat this process with the other sheets, finishing with Cream 2.
2. Decorate the cake. If desired, whip an additional 250 ml of cream and spread it over the cake. Grate the white chocolate and sprinkle it on top, adding the caramelized sugar pieces for an elegant look.
3. Chill the cake. Cover the cake with plastic wrap and refrigerate for at least 6 hours. This time will allow the flavors to meld and the caramelized sugar to soften into the creams.
Serving and Suggestions
When you’re ready to celebrate, cut the cake into slices and enjoy it with a cup of coffee or a fruit tea. This Egyptian cake pairs perfectly with a sweet wine or a flavored liqueur, which will enhance the dessert's flavors.
Helpful Tips
- For a dairy-free version, you can substitute the butter with a plant-based alternative and use almond milk instead of cow's milk.
- If you don’t have cashews, you can use hazelnuts or almonds, which will add a distinct note to the cake.
- For a less sweet cake, reduce the amount of sugar in the creams by 20-30%.
Frequently Asked Questions
1. Why is caramelized sugar added to Cream 2?
Caramelized sugar adds a crunchy texture and a complex flavor, balancing the sweetness of the creams.
2. Can I prepare the cake a day in advance?
Absolutely! The cake will have time to chill, and the flavors will intensify.
3. How can I tell if the sheets are baked properly?
The sheets are ready when they turn golden and easily pull away from the parchment paper.
Conclusion
The Egyptian cake with cashews and caramelized sugar is an excellent choice for celebrating special moments, bringing together flavor and refinement. With each slice, you will discover a perfect combination of textures and flavors. Try this wonderful recipe and turn every meal into a celebration! Bon appétit and may you be loved!
Ingredients: For one sheet (we need 3 sheets): 2 egg whites, 2 tablespoons sugar, 0.5 tablespoons flour, 40 g ground nuts (I used cashews). For cream 1: 6 egg yolks, 6 tablespoons sugar, 340 ml milk, 2 tablespoons flour, 170 g butter (at room temperature), vanilla. For cream 2: 250 ml liquid cream, 150 g sugar, 120 g crushed nuts in larger pieces. For decoration: 250 ml cream, 50 g white chocolate, caramelized sugar drops.
