Fabulous Egyptian cake with nuts

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   Let's prepare a sponge cake! Grate 100 grams of walnuts on a fine grater, pour into a bowl and add 30 grams of flour. Mix well and set aside.

2. STEP 2

   

   Take 5 eggs and separate the white from the yolk. Set the yolks aside, we will need them for the cream. Add a pinch of salt to the whites and beat with a mixer until light foam. Without stopping whipping, gradually add 125 grams of sugar and beat with a mixer until stiff peaks form. To the whipped whites Gradually add the chopped nuts and flour and mix. The dough is ready!

3. STEP 3

   

   Place the dough in a baking tray 30 by 40 centimeters, covered with parchment paper and level it over the entire surface. Place in a preheated oven at 170 degrees and bake for 20 minutes.

4. STEP 4

   

   Let it cool well and separate the parchment paper from the finished sponge cake. Using the same recipe, we bake another sponge cake.

5. STEP 5

   

   Let's prepare the Custard! Beat the remaining 10 egg yolks a little with a whisk. Pour a little milk from a full 300 gram glass and mix well.

6. STEP 6

   

   Pour half the sugar into 100 grams of flour (250 grams in total, add about 125 grams) and mix. Add sugar and flour to the yolk mixture and mix with a whisk until smooth.

7. STEP 7

   

   Pour the remaining milk into the saucepan and add the remaining sugar. Send to the fire and bring to a hot state, but do not boil! Slowly pour the hot milk into the cream and mix with a whisk, with quick movements.

8. STEP 8

   

   Pour the resulting mass into a saucepan and place on low heat. Stirring quickly with a whisk, cook for 5-10 minutes until thickened.

9. STEP 9

   

   Pour the thickened cream into a bowl. Cover tightly with cling film and let it cool to room temperature.

10. STEP 10

    

    Place 160 grams of soft butter into the cooled cream and mix with a mixer with impulsive movements so as not to overbeat the cream. Cover tightly with cling film and place in the refrigerator for 2 hours so that the cream thickens.

11. STEP 11

    

    Let's prepare the Praline Cream! Pour 150 grams of sugar into a saucepan and place on low heat. Stir as little as possible, only when necessary. When the sugar is completely dissolved, add 150 grams of fried hazelnuts and quickly mix it with the melted sugar.

12. STEP 12

    

    Place the caramelized hazelnuts on parchment paper and smooth them out with a spoon if possible. Let them cool.

13. STEP 13

    

    Break the frozen nuts into small pieces and grind them in a blender or coffee grinder.

14. STEP 14

    

    Beat 400 milliliters of cream with a blender until stiff peaks form.

15. STEP 15

    

    Add half of the chopped, caramelized hazelnuts and mix gently with a spatula. The cream is ready!

16. STEP 16

    

    Assembling the cake! Divide the cakes into 2 equal parts. Place the cake on a plate and coat with a layer of custard. Spread the cream on top with the proline and lay out the second cake. Do the same with the rest of the cakes.

17. STEP 17

    

    We coat the top and sides of the cake with custard. And apply proline cream on top. Sprinkle the top and sides with the remaining chopped hazelnuts. The cake turns out fabulously tasty and very tender, be sure to prepare this wonderful cake, you will be delighted!