Preparation for the festive event always begins with the selection of the menu. The centerpiece of any table is sweet pastries. That cake completes the solemn feast. It is important that this main course leaves a good impression and delights guests. We will not offer you a banal version of “Napoleon” or “Drunken Cherry”, our menu has something surprising, unusual and enchanting - an Egyptian cake.
The recipe for its execution is not simple, but worth the effort. Following the prompts and observing the technological process, you can get a real culinary work with amazing taste. Such a delicacy will amaze everyone, guests will admire the talents of the hostess and will definitely ask for a recipe. Do not be afraid of difficulties - start creating!
Egyptian cake: recipe with photo selection
This is a relatively new confectionery product that has already received positive feedback from lovers of sweets. Those who at least once tried to cook it were completely delighted. Be patient as the process is quite lengthy and time-consuming. We advise you to start cooking in the evening, so that the dessert has time to soak overnight.
The dough is prepared from the following components (into three cakes): nine proteins, 50 g of granulated sugar, 150 g of chopped walnut (you can use hazelnuts or walnuts), three large tablespoons of flour.
Products for pudding: ten egg yolks, 10 g vanilla powder, 180 g butter, one and a half glasses of milk 2.5% fat, 60 g flour, 1/3 cup sugar.
Crispy creamy mass: two hundred grams of granulated sugar, 350 ml cream (35%), ¼ cup hazelnuts.
For decoration - almond flakes. You can show imagination and transform at will the Egyptian cake. The recipe at first glance seems difficult, but, as they say, the eyes are afraid and the hands are doing.
Knead the dough
Chilled proteins should be thoroughly beaten until a thick and lush foam is formed. Then add the indicated amount of sugar and continue the whipping process. As soon as the mass becomes glossy, add crushed nuts with flour. Stir with a spoon very carefully.
Take a round baking sheet (not essential), cover the bottom with parchment sheet, process with vegetable oil, pour the prepared batter. We send to the heated oven for 15-20 minutes. The temperature in the oven should be at least 170 ° C. As a result, we get three cakes. Let’s cool them a bit, during this time we’ll deal with sweet filling.
Making custard pudding
In order for the eggs to turn into a uniform yellow mass, they must be cooled and carefully separated from the proteins. Stir with sugar, if it seems a little, you can add more. Also in the mixture you need to put vanillin, flour, pour milk. Move to the stove and cook over low heat without ceasing to interfere.
As you know, custard requires special skills and patience, so be careful and monitor its density during cooking. In case of lumps - do not worry, just strain through a strainer. Cover the pan with cloth or foil - let it cool. In a warm cream, spread the softened butter and beat. Everything, creamy egg pudding is completely ready. It remains only to cover them with an Egyptian cake.
The recipe for a crispy layer is as follows: lightly fry the nuts in the oven. Turn them into a tiny mass with a pusher. Now melt the sugar to a liquid state and immediately pour on a parchment sheet, cover with another one on top. We chop the frozen syrup into small pieces, but do not turn it into powder. Cream should be whipped, combined with all the ingredients (hazelnuts, caramel).
We form a treat
We spread the first cake on a beautiful tray, pour it abundantly with custard pudding, evenly distribute the crispy filling on top. In a similar sequence, we draw up the remaining cakes. Do not forget to coat all the edges so that there are no dry places.
For a festive meal, here it is, an exquisite recipe. Sprinkle Egyptian cake with almond crumbs. Put in the refrigerator for impregnation, and the next day enjoy homemade delicious pastries.
Cake "Egyptian": a step by step recipe for the second option without the use of flour
In this interpretation, the confectionery product is amazing in delicious taste. It will appeal to true gourmets and connoisseurs of sweets. To increase the benefits and reduce calories, use sour cream.
For the test:
- three proteins;
- chopped nuts (any);
- granulated sugar - to taste.
Stuffing or cream layer:
- six yolks;
- packaging of butter (180 g);
- cream 150 ml;
- three hundred grams of milk;
- corn starch in an amount of 30 g (two large spoons);
- vanillin and sugar - at its sole discretion.
Creamy mass: a glass of cream, 150 g each of nut mixture and granulated sugar.
Bake cakes
If you think that the Egyptian cake (recipes with photos step by step presented in the material) cannot be prepared without biscuit dough, then you are mistaken. The dough is done simply: beat the separated proteins, add sugar and chopped nuts. Bake three flavored biscuits.
Cream layer
We place the egg whites in the blender bowl with sugar, beat. Pour into a small saucepan and put on the stove. As soon as the mixture is heated, pour the milk, in which the starch is dissolved, in a thin stream. The liquid is brought to a thickening state and turned off.
Separately, whisk cream or butter with a whisk or mixer. For taste, add vanillin. We put in the refrigerator. Now we’ll prepare the caramel base: dissolve the sugar on a fire, pour the syrup onto parchment paper , and if it hardens, break it into small pieces. Combine the nut mixture with lush cream and chopped caramel mass.
We begin the most interesting thing - to form an Egyptian cake, the recipe of which is clearly described in the article. Each cake is covered with custard and a crispy layer, without breaking the sequence. Let the dessert brew for 10-12 hours.
So we described a delicious recipe dish. Egyptian cake is a masterpiece of culinary art. Confectionery will charm any gourmet.