Egyptian Cake

Rating: 0.00
(0)
By Sneji
October 18, 2020

This is one of my favorite cakes. Walnut layers, delicious sweet cream and whipping cream that melts in your mouth make it very tasty, light and airy! The original recipe is with croquants, but I always decorate it differently to make it even more attractive.

The important thing about this cake is that it has 4 layers and each is baked separately. I always prepare it a day earlier so that it can stay in the fridge overnight and become soft and slightly chilled, which makes it incredibly tasty.

Here are some other recipes for Cakes :

Black Forest Cake

The cake is different, moist and delicious and you can make it for any event.

Spinach and Raspberry Jam Cake
Spinach is definitely not the first ingredient you’d think of when you’re making any kind of dessert. However, against all odds, it makes an amazingly and surprisingly delicious cake! Here, I will show you the recipe for this unique and beautiful holiday themed cake.

Egyptian Cake

Ingredients

Cake Layers

  • 10 egg whites
  • 10 tbsp ( 120 g ) sugar
  • 200 g ground walnuts
  • 2 tbsp flour

Pastry Cream

  • 500 ml milk
  • 10 egg yolks
  • 8 tbsp flour
  • 250 g soft butter
  • 10 tbsp sugar
  • 2 tbsp vanilla extract

White Cream

  • 500 ml whipping cream
  • 2 tbsp powdered sugar

Instructions

Pastry Cream

  • In a bowl mix the flour and the sugar. Add a little milk and then the yolks. Stir and add the remaining milk. Put it on the stove on medium heat. Don’t stop stirring until you get a very thick cream. Remove from the stove. Leave it to cool.
  • Beat the butter to a fluffy snow consistency and add the pastry cream and the vanilla extract. Beat with a mixer until you get smooth cream.
  • Cover it with foil and put it in the fridge to harden.

Cake layers

  • Preheat oven to 360°F.
  • Beat the egg whites and sugar to snow. Gradually add the flour and walnuts and stir well with a spatula.
  • Put baking paper in a baking pan. Draw a circle 22 cm in diameter on the baking paper and turn it over to keep the pencil marks away from the cake layer. Divide the mixture into 4 and bake 4 cake layers.
  • Bake in preheated oven for 18 to 20 minutes.

White cream

  • Beat the whipping cream with the powdered sugar.

Assemble the cake

  • The order is as follows: cake layer, pastry cream, white cream and repeat in that order. Leave the cake in the fridge for a few hours or for overnight.
  • Decorate the cake to your taste.

Bon Appétit!

Egyptian Cake

This is one of my favorite cakes. Walnut layers, delicious sweet cream and whipping cream that melts in your mouth make it very tasty, light and airy!
Servings 12 pieces
Prep Time 1 hour
Cook Time 1 hour 20 minutes

Ingredients
  

Cake Layers

  • 10 egg whites
  • 10 tbsp ( 120 g ) sugar
  • 200 g ground walnuts
  • 2 tbsp flour

Pastry Cream

  • 500 ml milk
  • 10 egg yolks
  • 8 tbsp flour
  • 10 tbsp sugar
  • 250 g soft butter
  • 2 tbsp vanilla extract

White Cream

  • 500 ml whipping cream
  • 2 tbsp powdered sugar

Instructions
 

Pastry Cream

  • In a bowl mix the flour and the sugar. Add a little milk and then the yolks. Stir and add the remaining milk. Put it on the stove on medium heat. Don't stop stirring until you get a very thick cream. Remove from the stove. Leave it to cool.
  • Beat the butter to a fluffy snow consistency and add the pastry cream and vanilla extract. Beat with a mixer until you get smooth cream.
  • Cover it with foil and put it in the fridge to harden.

Cake layers

  • Preheat oven to 360°F.
  • Beat the egg whites and sugar to snow. Gradually add the flour and walnuts and stir well with a spatula.
  • Put baking paper in a baking pan. Draw a circle 22 cm in diameter on the baking paper and turn it over to keep the pencil marks away from the cake layer. Divide the mixture into 4 and bake 4 cake layers.
  • Bake in preheated oven for 18 to 20 minutes.

White cream

  • Beat the whipping cream with the powdered sugar.

Assemble the cake

  • The order is as follows: cake layer, pastry cream, white cream and repeat in that order. Leave the cake in the fridge for a few hours or for overnight.
  • Decorate the cake to your taste.

Bon Appétit!

    Video

    Author: Sneji
    Course: Dessert
    Share the love

    Join the Conversation

    1. Hi! How much sugar for the pastry cream?

      1. Hi Mary,I add 10 tbsp sugar. Thanks for asking. 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Like
    Close
    A taste of delicious © Copyright 2023. All rights reserved.
    Close
    en_US