Egyptian meringue cake

Name: Egyptian meringue cake
Total time: 3 h
Yield: 16
Ingredients: 10 Egg whites; 250 g Sugar; 60 g Wheat flour; 200 g Walnuts; to taste Salt; 250 g Sugar; 100 g Wheat flour; 10 Egg yolks; 300 g Milk; 160 g Butter; 1 teaspoon Vanilla extract; 150 g Sugar; 400 g Heavy cream; 150 g Hazelnut; 3 tablespoon Powdered sugar

Very tender, incredibly colorful cake! You've never eaten anything like this before! Prepare! We urgently need to prepare an Egyptian cake! This is so delicious, the cake is so tender that words cannot describe it. By the way, for the first time you can prepare half the norm. You'll get a cake weighing 1 kg, just trying it is enough, that's for sure.

102

11488

Layla Lee

Recipe author

Calories

573kcal

Protein

10g

Fat

36g

Carbs

55g

*Nutrition per serving

Ingredients

Servings: 16

10

250g

60g

200g

to taste

250g

100g

10

300g

160g

1teaspoon

150g

400g

150g

3tablespoon

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Prepare the ingredients for the crusts. Walnuts are needed in ground form. You can use a meat grinder, a blender, or simply chop them with a knife. There are also special nut graters; those who make baklava and other sweets of this kind have them. This option is also suitable. Divide all ingredients in half. The dough for each cake must be prepared separately and baked immediately.
STEP 2
Line a baking sheet with parchment. It must be of good quality, proven, oil-based so that the cake does not stick tightly to it.
STEP 3
From 10 eggs, whites are needed for the cakes, and the yolks go into the cream.
STEP 4
Mix ground nuts with flour.
STEP 5
Add a pinch of salt to the whites and beat.
STEP 6
When the whites have increased in size and become a fluffy mass, add sugar in portions.
STEP 7
Beat until smooth, beautiful peaks form and the sugar dissolves. For this reason, it is better to take small sugar.
STEP 8
Add nuts and flour to the whites.
STEP 9
Mix with gentle folding movements.
STEP 10
Transfer the dough to a parchment-lined baking sheet.
STEP 11
Level the surface with a spatula.
STEP 12
Bake the crust in a preheated oven at 180 degrees for 15-20 minutes. It should feel springy when pressed lightly.
STEP 13
Transfer the parchment-lined crust to a wire rack and let cool completely.
STEP 14
Remove the parchment from the cold crust.
STEP 15
Transfer the crust to the clean side of the parchment and leave it there until assembled. Do the same with the second part of the ingredients and bake the second cake.
STEP 16
While the cakes are baking, make the custard. Measure out ingredients.
STEP 17
Mix the sifted flour with half the sugar.
STEP 18
Mix the yolks with a small amount of milk.
STEP 19
Mix flour and sugar into the yolks.
STEP 20
Mix well until smooth. If the mixture is thick, add a little more milk.
STEP 21
Pour the milk into a saucepan.
STEP 22
Add sugar to the milk and bring the mixture to a boil.
STEP 23
Beating the yolks, pour milk into them in a thin stream.
STEP 24
Return the mixture to the saucepan.
STEP 25
Place on the stove and brew.
STEP 26
Stir constantly so that the cream does not burn. The cream is ready when the streak from your finger on the spoon does not meet.
STEP 27
Add vanilla extract to the finished cream. If you are using vanilla sugar, mix it with regular sugar before making the cream.
STEP 28
Pour the cream into a bowl.
STEP 29
Cover with film in contact with the surface and let cool to room temperature.
STEP 30
By the time the cream cools, the oil should warm to room temperature.
STEP 31
Stir the butter into the custard base in batches. Do not overbeat so that the cream does not separate.
STEP 32
The cream turns out smooth and beautiful. Give it half an hour in the refrigerator.
STEP 33
The cream is noticeably thicker after refrigeration, which is what we need.
STEP 34
For the praline cream, measure out the ingredients.
STEP 35
Pour sugar into a frying pan and put on fire.
STEP 36
Melt, stirring occasionally.
STEP 37
When caramel has formed, add hazelnuts to it and stir.
STEP 38
Place the caramel and nuts on parchment paper and let it cool completely.
STEP 39
Remove the parchment.
STEP 40
Break the future praline into pieces.
STEP 41
Grind the nut caramel in a way convenient for you. Ideally a coffee grinder.
STEP 42
Before assembling the cake, whip 35% fat cream with powdered sugar.
STEP 43
They are ready when a good whisk mark remains.
STEP 44
Add praline to the cream and stir. Leave some of the praline for decorating the cake.
STEP 45
To make 4 out of two cakes, you need to cut them in half. Measure and cut - it’s convenient on the board.
STEP 46
Spread the first layer with custard.
STEP 47
Spread praline cream on top.
STEP 48
Repeat this with all the cakes and creams.
STEP 49
Level the top and sides of the cake.
STEP 50
Sprinkle the cake with praline.
STEP 51
Place the cake in the refrigerator for 3-4 hours so that the cakes are soaked and the cream is stabilized, then the cake is easy to cut.
STEP 52
This is how cute the Egyptian cake turns out.

Comments on the recipe

Teacher

20.10.2023

4.8

Gorgeous cake, thank you. I will also share the recipe for the Flight cake according to GOST with nuts and meringue.

Valeria Khmelnitskaya

20.10.2023

4.7

The recipe is not entirely correct. Firstly, the custard from this option is too thick and difficult to spread on the dough. You need to either add more milk or less flour. Secondly, the cakes turn out to be thin, it is not possible for an ordinary mortal to cut them into 2 parts (this despite the fact that I made them in a mold with an area smaller than a baking sheet). Thirdly, for convenience, it is better to add some information at the beginning of the recipe (about the same sugar), and the fact that for whipped cream the cream itself should be at least 30% fat is better mentioned in the recipe steps. Not all housewives can know this information and use site navigation correctly (for example, I couldn’t, so I didn’t get whipped cream). Fourthly, parchment sticks to the caramel with nuts. You can peel it off, but it’s a chore and something still remains on the caramel, so it’s better to look for an alternative to parchment. And fifthly, there’s no powdered sugar in any step, it’s not clear where it’s needed. I believe that it was added to the ingredients by mistake. Despite all this, the cake turns out very tasty, truly unusual. Even the dough was soaked, despite the fact that the custard was very thick. Those who like large portions, keep in mind that the cake is not very large. I hope my comment will be useful)