Torte Egyptian
INGREDIENTS
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Biscuit
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2 egg whites
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2 Tbsp sugar
•
1/2 Tbsp flour
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40 g ground hazelnuts
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Yellow filling
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10 egg yolks
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10 Tbsp sugar
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5 1/2 Tbsp flour
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2 bags vanillin sugar (20 g)
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340 ml milk
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170 g butter
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Crunchy filling
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140 g whipped cream powder
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200 g + 4 Tbsp sugar
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200 ml milk
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120 g toasted hazelnuts, chopped
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