Cake "Egyptian"

[Cakes]

Cake "Egyptian"

Category: Confectionery

Kitchen: egyptian

Ingredients
Cakes (per cake)
protein	3 pieces
wheat flour / grade	15 grams (10)
sugar	40 grams
salt	pinch
vanilla	taste
walnuts or hazelnuts	50 grams
Praline
any nuts, maybe a mix (I have peanuts)	75 grams (150)
sugar	100 grams (150)
Cream 1
yolks	6 pieces (10)
milk	200 grams (350 ml.)
sugar	120 grams (250)
flour	80 grams (100)
salt	pinch
vanilla	taste
butter	100 grams (170)
Cream 2
cream 33% fat	240 grams (400)
vanilla	taste

Cooking method

• Cakes

• Calculation for one cake. We need to bake such three cakes.

• Load the nuts into a chopper and break into small crumbs.

• Mix nut crumbs with flour and vanilla.

• Wash eggs. Carefully separate the whites from the yolks. Make sure that the yolk does not get into the white. Add a pinch of salt and whisk. As soon as the proteins begin to foam a little, add sugar in a thin stream. We do not stop whipping. Beat the whites until crisp. "Hard peaks", also called "sharp" - is the culmination of whipping proteins. The foam has the greatest stability and volume. The mass is lush, but at the same time very elastic and shiny. When you stop whipping, the mass is pulled behind the whisk, remaining on it in the form of sharp, non-falling forms. If you tilt the bowl of beaten egg whites, the mass holds its shape and does not flow. Having reached this stage of beating, you should stop - the whites are perfectly beaten and ready for further use.

• Add the nut-flour mixture to the proteins and mix gently with a spatula by folding.

• Draw a circle on baking paper (I have 24 centimeters). We turn the paper over with the pattern down. Your paper should be of very good quality, siliconized.

• We spread the protein on the paper according to the drawing and level it.

• We bake in an oven preheated to 170 degrees for 12-15 minutes. The finished cake bounces when pressed. The wood splinter comes out dry.

• Remove the cake and let cool on a wire rack until warm. Turn over. Remove paper. When we remove the paper, do not pull it up, but carefully remove it parallel to the cake.

• Praline
• Fry the nuts in the oven at 170 degrees until golden brown. About 7-10 minutes.

• Pour sugar into a dish with a thick bottom in one layer. Put on fire. We are waiting for the sugar to melt and change color. We try not to mix. It is better to shake the dishes while removing them from the heat.

• When the sugar is all dissolved, you can stir. Bring the caramel to the desired color.

• Pour in the nuts and mix.

• We transfer the mass to oiled baking paper in one layer. Let cool completely.

• Break it into pieces. Grind in any available way into crumbs. Pralines can be made for future use. Fold in a jar, close tightly and store simply in a cabinet in the kitchen. Use as needed. I had praline in the summer for more than a month just in the closet on the shelf. It didn't melt, didn't stick together. If you are too lazy to mess around with praline, then you can just buy walnut kozinaki and grind them with a grinder.

• Cream 1

• Stir the yolks with milk.

• Mix flour with sugar and salt.

• Gradually pour the yolk-milk mixture into the flour mixture and stir so that there are no lumps.

• Put on fire and thicken with constant intensive stirring. Remove from heat, cover with contact foil and allow to cool completely. Or refrigerate with constant stirring. To cool the cream faster, you can put it in a bowl with cold water.

• Add very soft butter and vanillin to the cooled custard base. Beat until smooth. The cream turns out like thick semolina porridge.
• Cream 2

• Cool the cream very well.It is advisable to cool the dishes in which you will beat them. Only cream with a fat content of at least 30% is whipped. Begin to beat at low speed, gradually add them to the maximum. Beat until firm peaks. Whisk the cream carefully and carefully so as not to "interrupt" them. Otherwise, get oil.

• Pour half of the praline into the cream and stir. You can add everything, but I left half for the top cake.
• Assembly

• Apply a third of the custard to the cake.

• On top of the custard is a cream of praline cream.

• So grease all the cakes. Lubricate the sides with cream. Sprinkle the remaining praline on top. The sides can be left like this or sprinkled with cookie crumbs.

• Put the cake in the cold for at least 5 hours. Then we take out, cut and enjoy)

• 
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Time for preparing:

1,5 hour

Note

The recipe for this cake "roams" on the Internet on many sites. Why it is called that, I do not know. Moreover, who is the author.
Baked for the first time strictly according to the recipe (the number of products in brackets). But there was so much cream !!!! It was not absorbed, the cake just floated. I had to collect it in the form so as not to collect it all over the tray. I don't know what's the matter. Despite this failure, I liked the cake, although I had a lot of liquid cream and sweetness. I decided to bake it again, bringing it "to mind", as for my taste and opinion. I reduced the products for one and the other cream by 40%. Praline by 50%, but I increased the amount of flour in the cakes and custard base. In my opinion, everything turned out perfect. Does not float, but very wet. Not cloying, but pretty sweet.
The cake is delicious, tender. Very, very nutty. It prepares very quickly. While the first cake is being baked, the bowl is washed, wiped dry and the dough is prepared for the second, and then the third cake. The nuts are roasted in the oven right after the cakes are baked. Caramel is taken out and made. While the preparation on praline and the cakes are cooling, the custard base for the cream is cooked. In short .. write longer. Everything is very fast.
Highly recommend!

I represent ..., it should turn out very tasty
That is, we do not look at the brackets, did I understand correctly ??

[Jeanne]

Jeanne, yeah yummy. You correctly understood that what is in brackets is the original.

We will certainly try)))

handsome cake! yummy (y) mono kusman?

[Irishkin]

Irishkin, pull. I cut it only at lunchtime. There is still, no one came, and it is too weak to eat everything at once.

We will certainly try)))

Jeanne, I have no doubt you will)

I knew, I knew that the robbers would take away

Today I made this cake, now we are sitting as a family, hic, we had a delicious meal. Thank you (only cream with cream had to be replaced due to my intolerance to milk, but this did not affect the taste). I liked the idea of ​​praline very much, I will use it more often.

[Nikka]

Nikka, well, that's great! Glad I liked the cake. Praline is a thing)

🔗
Angela thanks for the delicious cake !!!

[Galina Byko]

Galina Byko, healthy cake. I'm glad I liked it. It is very tasty)

Angela, thanks for the cake, for the adjusted proportions. I liked it very much, gentle, moderately sweet. But I put more flour (a tablespoon with a large slide, the scales showed 25 grams), sugar (170 grams), butter (125 grams). And cream 200 ml (this was the package).
Walnuts in cakes, peanuts in praline. But it was almost not felt in the cake. I liked the cream very much. The cake turned out to be 20 cm in diameter, 6.5 cm high, and weighs 1,400 kg.

[Larissa]

Larissa, a very beautiful cake turned out. I'm glad I liked it. Thank you for such a beautiful report)