Egyptian cake recipe, i.e. thin sheets with walnut, vanilla cream, and whipped cream with walnuts and caramelized sugar.
I love walnuts in desserts, that's why there was no shortage of cake on the holiday plates this year either.
It was first on the list.
This recipe is old in my kitchen. I was a teenager when I first did it.
It seemed like a complicated cake and it took me a long time to make it.
The first time we made the sheets and let them sit overnight. The next day I made the creams and assembled the cake, and it wasn't until the third day that I ate it.
Because I like it very much, I said every time that it was worth all the effort.
Over time, it seemed much simpler, and now it doesn't seem complicated at all, but the difference is that now I do it in the morning, and in the afternoon, the cake is served.
If you are a nut lover, then this cake is also for you.
The sheets for this cake are made of meringue, to which we add ground walnuts and a little flour.
They are baked two at a time.
After they are removed from the oven, they harden and become crispy.
That's why I recommend covering them with a kitchen towel.
They will soften and come off the baking sheet much easier.
The vanilla cream is easy to make.
6 of the yolks from the eggs that I separated for the sheets are used.
It is important to boil the cream on medium heat and stir continuously so that it does not stick to the pot.
Vanilla essence can be added.
The cream thus prepared for this Egyptian cake is left to cool.
Fat butter, at room temperature, mixes for 3 minutes. It is very important to use butter with at least 80% fat and necessarily to be at room temperature.
Add a spoonful of cream to the mixed butter and mix after each spoonful is added.
For the second cream, we need to caramelize the sugar. We spread it on a baking sheet and let it cool completely.
Then it is ground in a Blender.
Mix the roasted and ground walnut with the ground caramelized sugar.
Mix with whipped cream.
The Egyptian cake is assembled as follows:
Place a thin sheet with the walnut, put the vanilla cream (1), then the whipped cream (2), and the walnut sheet and repeat the operation 4 times.
Decorate with krantz on top.
The Egyptian cake is placed in the refrigerator for 3-4 hours, after which it can be cut and served.
INGREDIENTS
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FOI tray 25x35 cm
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- 10 eggs
- a pinch of salt
- 200g of sugar
- 40g flour
- 150g ground walnut
🔥 190°C
⏰ 10 minutes
with ventilation
CREAM 1
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- 6 egg yolks
- 100g of sugar
- 340ml of milk
- 25g cornstarch
- 170g butter at room temperature
- vanilla essence
CREAM 2
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- 150g of sugar
- 100g roasted ground walnut
- 450g cream for cold whipped cream
DECORATION
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- 3 spoons Krantz
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==========
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#egyptiancake #cake #walnuts
2 ноя 2022
