Egyptian cake: a recipe with a photo

Preparation for the celebration always begins with the selection of the menu. The central link of any table is sweet pastry. It is the cake that completes the solemn feast. It is important that this main dish left a pleasant impression and pleased the guests. We will not offer you a stove to banal versions of "Napoleon" or "Drunken Cherry", in our menu is something amazing, unusual and enchanting - Egyptian cake.

The recipe for his performance is not easy, but worth the effort. Following the above tips and observing the technological process, you can get a real culinary work with an amazing taste. Such a delicacy will smash everyone on the spot, the guests will admire the talents of the hostess and will definitely ask for a prescription. Do not be afraid of difficulties - start creating!

Egyptian cake: a recipe with a photo selection

This is a relatively new confectionery product, already received positive feedback from sweet lovers. Those who at least once tried to cook it, remained in full ecstasy. Be patient, because the process is quite lengthy and time consuming. We advise you to start cooking in the evening, so that the dessert can soak overnight.

The dough is made from the following ingredients (three cakes): nine proteins, 50 grams of granulated sugar, 150 g of ground nut (you can use hazelnuts or walnuts), three large spoons of flour.

Pudding products: ten yolks, 10 g vanilla powder, 180 g butter, a half cup 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 hazelnut.

For decoration - almond flakes. You can show imagination and transform at will Egyptian cake. Recipe at first glance seems difficult, but, as they say, the eyes are afraid, and hands are doing.

Mix the dough

Chilled proteins should be whipped to form a thick and lush foam. Then pour in the indicated amount of sugar and continue the whipping process. Once the mass has acquired a glossy shade, add crushed nuts with flour. Stir the spoon very neatly.

We take a round baking tray (not in principle), cover the bottom with a parchment leaf, treat it with vegetable oil, pour out the prepared batter. We send in a warm oven for 15-20 minutes. The temperature in the oven must be at least 170 ° C. As a result, we will get three cakes. Let them cool down a bit, for this time we'll deal with the sweet stuffing.

Make a custard pudding

To eggs turned into a homogeneous yellow mass, they must be cooled and carefully separated from proteins. Mix with sugar, if it seems little, you can add more. Also in the mixture you need to put vanillin, flour, and pour the milk. Move to a stove and cook over low heat, without stopping to stir.

As you know, the custard requires special skills and patience, so be careful and watch its density during cooking. In case of lumps - do not worry, just strain through a strainer. Cover the pan with a cloth or a film - let it cool down. In a warm cream, spread the softened butter and whisk. Everything, creamy-egg pudding is completely ready. It remains only to cover them with Egyptian cake.

The recipe for a crisp interlayer is as follows: nuts are slightly roasted in the oven. We turn them into a crumbly mass with the aid of a crush. Now we will melt the sugar to the liquid state and immediately pour it on the parchment leaf, from the top we will cover one more. Frozen syrup chopped into small pieces, but do not turn it into powder. Cream should be beaten, combined with all the ingredients (hazelnut, caramel).

We form a treat

On the beautiful tray lay out the first cake, abundantly water it with a custard pudding, from above evenly distribute the crispy filling. In the same sequence, make out the remaining cakes. Do not forget to cover all the edges so that there are no dry places left.

For a festive meal, here it is, an exquisite recipe. Egyptian cake must be sprinkled with almond crumbs. Put to impregnate in the cold store, and the next day enjoy homemade delicious pastries.

Cake "Egyptian": step-by-step recipe of the second variant without the use of flour

In this interpretation, the confectionery product is amazing with its delicious taste. It will please real gourmets and lovers of sweet. To increase the benefits and reduce caloric intake, use sour cream.

For the test:

- three proteins;

- shredded nuts (any);

- Sugar - to taste.

Filling or cream interlayer:

- Six yolks;

- packing 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 your own discretion.

Creamy mass: a glass of cream, 150 g of nut mixture and granulated sugar.

We bake cakes

If you think that the Egyptian cake (recipes with photos step by step presented in the material) can not be prepared without a biscuit test, then you are mistaken. The dough is made simply simple: beat the separated proteins, add sugar and crushed nuts. Bake three fragrant biscuits.

Cream Interlayer

We place the egg whites in the bowl of the blender together with the sugar, whisk. We pour into a small saucepan and put it on the stove. Once the mixture is warmed, pour in the milk, in which starch is dissolved, in a thin trickle. The liquid is brought to a state of thickening and turned off.

Separately whisk with whisk or cream mixer cream with butter. For the taste, add vanillin. We put in the refrigerator. Now we will prepare a caramel base: we dissolve sugar on fire, we pour syrup onto parchment paper , as it will solidify - we will break into small pieces. We combine the nut mixture with lush cream and chopped caramel mass.

We begin the most interesting - to form an Egyptian cake, the recipe of which is clearly described in the article. Each cake is covered with custard and crispy interlayer, without violating the sequence. Let the dessert infuse for 10-12 hours.

So we described a very delicious recipe dishes. Egyptian cake is a masterpiece of culinary art. Confectionery products will charm any gourmet.