Cake
Description
Delicious baked treat for the whole family. I'm not exactly sure why this cake is called "Egyptian," but believe me, I've never made a tastier cake! It's incredibly tender and soft. I think you'll love this recipe for "Egyptian" cake, so I'm happy to share it. Let's see how to make the "Egyptian" cake. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Beat the egg whites into a foam, then, without stopping, add sugar and continue beating until stiff peaks form.
- 2
Step 2
2. Gradually add the flour and nuts, carefully mixing the dough. Shape into a cake layer and bake in the oven at 170 degrees for 15-20 minutes.
- 3
Step 3
3. Make three cakes like the first one. Next, prepare the cream. In a heavy-bottomed saucepan, mix egg yolks, sugar, flour, and milk. Cook over low heat, stirring constantly, until the mixture thickens, about half an hour.
- 4
Step 4
4. Remove the ready cream from the heat, cover with plastic wrap, and let cool.
- 5
Step 5
5. Turn 200 grams of sugar into caramel on the stove, cooking until it turns brown and all the sugar dissolves. Then quickly pour onto parchment paper.
- 6
Step 6
6. Prepare the creamy filling. Whip the heavier cream into a thick foam. Add 2 tablespoons of sugar and continue whipping until it dissolves completely. Then add the nuts and mix. Before spreading the cream onto the cake layer, add crushed caramel and mix again.
- 7
Step 7
7. Assemble our cake. Place a layer of custard cream on the cake layer, then top with whipped cream mixed with nuts and caramel. Cover with the next cake layer and repeat the process. Spread the cream on the sides and top as well. Decorate with chopped nuts. Done!