Egyptian cake with nuts and caramel

Egyptian walnut and caramel cake is a decadent dessert, a perfect choice for any occasion, whether it's a gathering with friends or a family celebration. This recipe combines varied textures and flavors, from delicate layers to fine vanilla cream, all spiced with a touch of sweet caramel and crunchy nuts. Let's embark on the adventure of making this delicious dessert that is sure to impress!

Preparation time: 40 minutes
Baking time: 90 minutes (30 minutes for each layer)
Total time: 130 minutes
Servings: 12-15

Ingredients:
- 9 egg whites
- 12-13 tablespoons sugar
- 3 tablespoons flour
- 120 g roasted and crushed walnuts
- 130 g ground walnuts
- 1 packet almond-flavored vanilla pudding
- 50 g butter
- 2 egg yolks
- 500 ml milk
- 500 ml whipped cream
- 150 g sugar (for caramel)
- 1 packet vanilla sugar
- 1 pinch of baking powder (optional)

Brief history:
Nut and caramel desserts are cherished worldwide, with deep roots in ancient culinary traditions. These delightful combinations have evolved over time, borrowing influences from various cultures, and our cake is proof of this diversity. Nuts, with their crunchy texture and rich flavor, have been used for centuries in Middle Eastern desserts, while caramel adds a note of sweetness and elegance to each slice.

Preparing the cake:

Step 1: Preheat the oven
Start by preheating the oven to 160°C. This is the ideal temperature for baking the cake layers to become tender and lightly golden.

Step 2: Preparing the layers
1. Beating the egg whites: In a large bowl, beat the 9 egg whites with an electric mixer on medium speed until they start to froth. Gradually add 12-13 tablespoons of sugar, continuing to mix until the mixture becomes firm and glossy. It is very important to beat the egg whites well, as they are the base of your layers.

2. Incorporating the ingredients: Mix 3 tablespoons of flour with 40 g of ground walnuts and, if desired, a little baking powder. Gradually add this combination to the beaten egg whites, using a spatula to avoid losing air in the mixture.

3. Baking the layers: Prepare a small round or square baking pan by lining the bottom with parchment paper and lightly greasing it with butter. Spread an even layer of the mixture in the pan and bake for about 30 minutes, or until the layer turns slightly golden. Repeat this process for the other two layers.

Step 3: Preparing the caramel
In a small saucepan, caramelize 150 g of sugar over low heat. Stir constantly to avoid burning the sugar. Once it turns golden, pour it onto a buttered plate and let it cool. Once cooled, you can crush it to use in the whipped cream.

Step 4: Preparing the vanilla cream
1. Pudding: Follow the instructions on the pudding packet, using 500 ml of milk and 3-4 tablespoons of sugar. Let it cool.

2. Adding the egg yolks: Once the pudding is cool, add the two egg yolks and vanilla sugar, mixing well.

Step 5: Preparing the whipped cream
Whip the 500 ml of cream until it becomes firm. Add the crushed caramel and crushed roasted nuts, gently mixing.

Assembling the cake
Assemble the cake in the following order:
1. Place the first layer on a serving platter.
2. Spread a layer of vanilla cream, followed by a layer of whipped cream.
3. Add the second layer and repeat the process.
4. The last layer will be topped with the remaining whipped cream.

Decoration
For an elegant look, you can decorate the cake with remaining whipped cream, roasted nuts, or even a few fresh mint leaves. Every detail adds personality to your dessert.

Serving
This Egyptian walnut and caramel cake is served cold, perfect for enjoying alongside a cup of mint tea or aromatic coffee. Its rich flavor and creamy texture will turn each slice into a memorable experience.

Useful tips:
- To achieve more tender layers, make sure the egg whites are beaten properly and the ingredients are well integrated.
- You can experiment by adding additional flavors, such as almond or lemon essence, to the vanilla cream.
- If you prefer a lighter version, you can reduce the amount of sugar in the whipped cream and caramel.

Frequently asked questions:
1. Can I use different nuts? Yes, you can replace the walnuts with hazelnuts or almonds, depending on your preferences.
2. How can I store the cake? The cake can be stored in the refrigerator, sealed in an airtight container, to maintain freshness.

Calories and nutritional benefits:
This cake is high in protein due to the egg whites and yolks, while the nuts provide healthy fats and fiber. However, given the amount of sugar and cream, it is best to enjoy it in moderation.

Enjoy making this Egyptian walnut and caramel cake, offering your loved ones a dessert that not only looks good but also tastes divine. Bon appétit!

 Ingredients: 9 egg whites, 12-13 tablespoons of sugar, 3 tablespoons of flour, 120 g of roasted and crushed walnuts, 130 g of ground walnuts, 1 vanilla pudding with almond flavor, 50 g of butter, 2 egg yolks, 500 ml of milk, 500 ml of whipped cream, 150 g of sugar, 1 vanilla sugar, 1 baking powder (optional)

 Tags:  cake nut caramel whipped cream