Egyptian cake

Description

Dear cooks, I shared with you the recipe of the Egyptian Cake, and now I want to bring to your attention the Egyptian Cake! Recipe found on the Internet and it exceeded all my expectations. This insanely delicious cake! Tender and melting in the mouth, with a walnut - cream taste. Such prescription is not found. Come visit and help yourself)

Ingredients

Egg white

9 piece
Sugar

9 Tbsp
Flour

1.5 Tbsp
Walnuts

150 g
Yolk egg

9 piece
Sugar

10 Tbsp
Flour

5 Tbsp
Vanilla

1 pack
Butter

170 g
Milk

350 ml
Cream

350 ml
Sugar

200 g
Walnuts

120 g

Cooking

First make the custard. The egg yolks must beat with sugar, vanilla and flour. Then enter the milk, stir well and cook on medium heat stirring all the time. Bring almost to a boil, remove from heat and stir another 2 minutes to avoid lumps. The cream should thicken. Leave the cream to cool.

Nuts for cakes grind in a blender into crumbs.

Then each cake prepare and bake separately. Only 3 of the cake. For one cake, beat 3 egg whites until stable peaks, then add 3 tablespoons of sugar and whisk again until the foam will not become glossy. Add 0.5 tbsp. of flour and 50 g walnut crumbs, stir gently until smooth.

The pan cover with parchment paper and grease with vegetable oil. We spread our protein dough and even out with a spoon. Bake in the oven at a temperature of 170 degrees for about 15-20 minutes, until browned.

Once the cake is ready, turn it upside down on the table and a wet cloth wetted parchment. Then immediately remove the parchment from the cake. Do this while the cake is hot, then the paper is easily separated from the cake.

When the cakes are ready and cool, prepare the crisp filling. Melt sugar in a pan and slightly caramelize the. Pour the caramel on the parchment and allow to harden. Then do as with the cakes, turn over and wets the parchment with a wet cloth, take out the paper from the caramel.

Grind the caramel, but not very finely to small pieces. (I did it with a rolling pin on the Board)

Chilled cream whisk until stable peaks, then add to our caramel and chopped walnuts, gently stir. Crispy filler ready. A bit of caramel leave for cake decoration.

In the cooled custard, beat the soft butter.

Begin to collect the cake. Cake covered in custard.

Then apply a layer of crunchy filler.

So lubricates all the cakes, stacking them on top of each other. On top of the cake should be covered with a crispy filling from all sides, and sprinkled with caramel. Allow to infuse for at least 3 hours in the refrigerator and enjoy!

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