Egyptian Walnut Cake

This recipe was automatically translated from Romanian. View original here
Egyptian Walnut Cake

I've wanted to try the Egyptian Cake recipe for a long time and I'm sorry I didn't make it before. The cake is a wonderful combination of meringue with nuts, caramel, sour cream and whipped cream - so you only realize how good the ingredients are. This cake recipe is very popular on culinary sites, now I understand why.

Know that the cake is not very big, more medium in size, but being consistent in taste, you make the portions more moderate, and everything will be perfect.

Ingredients

Egg
6 pieces
Sugar
200 g
+ 12 tablespoons sugar for countertop and yolk cream
White flour
5 tbsp
Chopped walnuts
300 g
or hazelnuts
Milk
340 ml
Butter
170 g
82% butter, to be soft at room temperature
Whipping Cream(32-35%)
200 ml
Vanilla Extract
1 tbsp

Step by step

1

SHEETS

Prepare ingredients for meringue and walnut tops:

- I took 3 small bowls, in each one I put 2 egg whites - you put the yolks all together separately in another bowl

- in another 3 small bowls I weighed 50g of ground walnuts in each and I added 0.5 tablespoons of flour

2

Take 3 pieces of baking sheets, on each draw 3 circles about 26-28 cm in diameter. I used the base of the round detachable shape, to be faster :)

3

We make the worktops in turn as follows (while baking a worktop, prepare the following one, according to the instructions below):

- Beat 2 egg whites hard white foam, add at least 2 tablespoons of sugar, mix until completely melted, then add the 50g ground nuts and 0.5 lg flour from the small bowl. Carefully incorporate them with a spatula, so as not to leave the meringue

- pass this composition on the baking paper and spread it carefully with a spoon, exactly on the shape of a drawn circle. It's not serious if the edges don't come out perfectly :)

4

Bake over medium heat until well browned.

5

Allow to cool completely, then carefully remove the baking paper.

Next time I will grease the paper with a little oil before I put the meringue top, maybe they will be easier to take.

6

Bake the other 2 sheets in the same way.

They are not thick, even thinner, but even so, in this cake more cream is the star.

Here I put them on top of each other, but only after they cooled completely.

7

CREAM 1:

In a bowl, mix the 6 yolks well with 6 tablespoons of sugar and 3 tablespoons of flour or starch.

Then pour the milk and mix well with a whisk or mixer so that they are not lumpy.

8

Pour this mixture into a thick-bottomed pot, put it on the fire and stir periodically until it starts to boil.

It will thicken as soon as it starts to boil, take it off the heat and let it cool completely.

9

Then add the soft butter in 2-3 rounds and incorporate it well with the mixer.

Cream and ready.

10

CREAM 2:

In a saucepan melt 200g of sugar, I put a little more, to make caramel for decoration.

Pour the hot caramel on a baking sheet greased with a little oil, let it cool completely.

11

Carefully remove it from the paper and break it, chop the pieces.

I left the caramel part to decorate the larger pieces.

12

I chopped the rest of the caramel well - maybe in a robot, or in a well-beaten towel with the facalet.

No matter the size, it will melt in the whipped cream anyway.

13

Cream cream should be well cooled from the refrigerator.

Beat the foam hard with the mixer at maximum speed.

14

Add the finely chopped caramel and 150g of finely chopped walnuts.

Mix carefully.

15

When we have the creams and tops ready, we start assembling the cake.

16

WE MOUNT THE CAKE:

Put 2-3 pieces of baking paper on the edges of the cake tray - not to excessively soil the edges.

We take the first sheet of cake, grease it with 3-4 tablespoons of Cream1 - milk and butter.

17

Then put 3-4 tablespoons of whipped cream, level well.

Do the same with the second countertop - put Crema1 then Crema2.

18

On the last countertop, the one above, I changed the order of the creams - to level and decorate the cake more easily.

The whipped cream is rougher than walnuts and caramel and does not have a more uniform texture. So I put the last cream.

19

After you have finished with the sheets, grease the cake well on top and on the side with sour cream.

Level as well as possible.

20

Then you can decorate according to your preferences.

The easiest way is to have a little more ground walnuts and sprinkle it on the edges of the cake.

21

In the middle you can decorate with broken caramel larger pieces.

When you have finished baking, carefully remove the baking paper, which you have placed on the edges of the cake tray.

Notice that you no longer have to bother and wipe them.

22

Leave in the fridge for 5-6 hours before serving.

23

And a slice to see the section.

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Cakes, Desserts

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