Torte Egyptian

Amy Alusa

By
@amyalulsa

I found this recipe on a site called Palachinka. I was drawn there by the absolutely, devastatingly delicious looking picture. It is a little time consuming, making the biscuit (or cookie) crust, but it sounds completely divine. I think you will need to have a metric conversion table, unless you just do that yourself. I am definitely going to make this one day, hopefully in the not too distant future and I will let you know how it comes out. Unless one of you gets to it first!!


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Rating:

Comments:

Serves:

6-8

Method:

Bake

Ingredients

biscuit ( cookie layer):
2
egg whites
2 Tbsp
granulated sugar
1/2 Tbsp
all purpose flour
40 g
ground hazelnuts
yellow filling:
10
egg yolks
10 Tbsp
granulated sugar
5 1/2 Tbsp
flour
2 bag(s)
vanillin sugar (20 g)
340 ml
milk
170 g
butter
crunchy filling:
140 g
whipped cream powder
200 g
plus 4 tablespoons granulated sugar
200 ml
milk
120 g
toasted hazelnuts, chopped

Directions Step-By-Step

1
Biscuit (Cookie layer):
Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170°C for about 25 minutes.

You will need 3 biscuits like this for the whole cake.
2
Yellow Filling:
Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously. Beat butter and add cooled yolk cream. Beat until incorporated.
3
Crunchy Filling:
Whip the cream powder with the milk. Melt sugar like for the praline. Pour it on a baking paper, spread thin. Work quickly! When it’s completely cooled, separate it from the paper and crush with a rolling pin. Do not powder as it will give this layer it’s crunchiness along with the nuts. Fold chopped nuts and caramel into the whipped cream.
4
Assembling:
Place one biscuit on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining biscuits. You’ll have some yellow filling leftovers. Spread it over the sides of the cake.

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