Torte Egyptian

Amy Alusa


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!!

★★★★★ 1 vote


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


1Biscuit (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.
2Yellow 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.
3Crunchy 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.
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.

About Torte Egyptian