Egyptian cake

ingredients

10 pcs egg whites (snow) 7 teaspoons sugar 7 teaspoons flour 150 g of ground walnuts 10 pcs egg yolks 10 teaspoons sugar 5 teaspoons flour 2 packets vanilla sugar 350 ml of cream 200 g of sugar 120 g chopped walnuts or hazelnuts 170 g cold butter 350 ml whole milk

progress

Delicious walnut cake…

1.

Cream. Bring the mixture almost to the boil, stirring vigorously. Before the cream comes to a boil, set aside and stir for another 2 minutes. Cool. Cut 120 g butter into pieces and add to the cream, beat with a mixer until smooth

2.

While the cream cools, take care of the corpuscles: Beat the 10*whites into a (thick) foam, add 7 tsp sugar and beat until the foam becomes glossy.

3.

Add 7 tsp flour and 150g nuts, mix gently until smooth. Put the batter into a greased bowl. Divide the dough into 3 shells. Bake in a preheated oven at 170°C for about 20 minutes. Cool it down.

4.

Make the crunchy topping: Melt 200g sugar in a saucepan, caramelise it a little. Immediately pour it onto baking paper (the sugar will harden quickly). Cover it with a second paper and crush it with a rolling pin into small pieces, but not into powder, as it should form a crispy layer.

5.

Whip 350ml whipping cream and mix with the caramelised sugar and 120g chopped nuts.

6.

For each cake you need 1/3 of the cream, then 1/3 of the crisp topping. Progressively grease each cake and pour the crisp topping over it. Spread the rest of the cream around the edges and decorate with walnuts or hazelnuts.