torte egyptian

Name: Torte Egyptian
Yield: 6
Ingredients: - biscuit ( cookie layer):; 2 - egg whites; 2 tablespoon(s) granulated sugar; 1/2 tablespoon(s) all purpose flour; 40 gram(s) ground hazelnuts; - yellow filling:; 10 - egg yolks; 10 tablespoon(s) granulated sugar; 5 1/2 tablespoon(s) flour; 2 bag(s) vanillin sugar (20 g); 340 milliliter(s) milk; 170 gram(s) butter; - crunchy filling:; 140 gram(s) whipped cream powder; 200 gram(s) plus 4 tablespoons granulated sugar; 200 milliliter(s) milk; 120 gram(s) toasted hazelnuts, chopped

(1 RATING)

47 Pinches 2 Photos

Amy Alusa

Chico, CA

Updated on May 15, 2013

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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method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make torte egyptian

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.

Step 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.
Step 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.
Step 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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