torte egyptian

★★★★★ 1 Review
amyalusa avatar
By Amy Alusa
from Chico, CA

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!!

serves 6-8
method Bake

Ingredients For torte egyptian

  • 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
    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
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How To Make torte egyptian

  • 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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