Torte Egyptian

1
Amy Alusa

By
@amyalusa

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!!

Rating:

★★★★★ 1 vote

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

How to Make Torte Egyptian

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.

Printable Recipe Card

About Torte Egyptian




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