Ingredients for making Egyptian Cake
For the 1st cake (total 3 cake needed):
- Egg whites 2 pcs.
- Sugar 2 tbsp. spoons
- Premium wheat flour, 0.5 tbsp. spoons
- Ground nuts 40 gr.
- Egg yolks 10 pcs.
- Sugar 10 tbsp. spoons
- Premium wheat flour 5, 5 tbsp. spoons
- Vanilla Sugar 2 sachets
- Milk 340 ml.
- Butter 170 gr.
For creamy cream:
- Cream 35% 340 gr.
- Sugar 2 tbsp. spoons
- Nuts 120 gr.
- Sugar 200 gr.
- Water 2 tbsp. spoons
- Main Ingredients Eggs, Nuts, Flour
- Serving 5 servings
- World Cuisine
Inventory:Bowl, Mixer, Sieve, Baking sheet, Parchment paper, Saucepan, Blender, Kitchen knife, Tablespoon
Cooking Egyptian Cake:
Step 1: Bake the cakes.Separate the whites from the yolks. To do this, take two bowls. Put one of them in front of us and with a careful clear movement break the egg in the middle on the edge of the bowl, and then break the shell into halves. Pour the yolk from one shell to another until the protein has completely separated and is in a bowl. Put the yolk in another bowl. Beat the whites in a dense white foam with a mixer, add sugar and continue to whip until thick foam resistant. We add flour, nuts sifted through a sieve into it, and gently mix the dough until a homogeneous consistency is obtained. Preheat the oven to 170 degrees. We spread parchment paper on a baking sheet and draw a circle with a diameter on it 20 cm Using a spoon, distribute the dough within this circle. Bake the cake at this temperature 15-20 minutes then reduce the temperature to 150 degrees and bake more 10 minutes. We take out the finished cake from the oven and let it cool. We remove it from the paper only after it has cooled completely. The biscuit turns out to be very tender, so be careful not to accidentally tear it. We bake 2 more cakes by analogy with the first.
Step 2: Cook the custard.
Step 3: Cook the caramel.Pour sugar in a saucepan, add water, mix and set to the faintest fire. Stir constantly until the sugar is completely melted. Caramel requires attention, if left unattended, sugar can burn. Pour the finished caramel quickly (until it has frozen) onto parchment paper and leave to cool. Grind the cooled caramel in a blender.
Step 4: Cooking the cream.Pour the cream into a bowl and use a mixer to whip them into a rigid foam. Then, without ceasing to beat, add sugar to the cream and stir until completely dissolved. Ready cream should keep in shape and not spread. We chop the nuts into small pieces with a knife, add to the cream and mix. Before applying the cream, add crushed caramel to it and mix again.
Step 5: collect the cake.Set aside a few spoons of whipped cream to decorate the cake. We take the cake, put custard on it, apply whipped cream with caramel and nuts on top, cover with the following cake, which we also smear with cream. We also apply cream on the top cake, coat the sides of the cake with whipped cream, and sprinkle the cake abundantly on all sides with almond petals, nuts or another sprinkle of your choice.
Step 6: Serve the Egyptian Cake.We put the finished cake on a dish, cut it and serve. Enjoy your meal!
- - In order for the custard to cool faster, you can not cover it with a film, but mix it constantly so that crusts do not form.
- - We check the readiness of the cake with a match: stick it in the dough, if the match is dry, the dough is baked.
- - If you do not have a blender, replace it with an ordinary meat grinder.
- - If you want to speed up the cooking process, remove the caramel from the recipe.