Torte Egyptian

1
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!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Method:
Bake

Ingredients

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  • ·
    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.

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About Torte Egyptian





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