Cake "Egyptian" (light)

Cake "Egyptian" (light)

Category: Confectionery

Ingredients
SKINS: proteins	10 pieces.
Sugar	10 tbsp. l.
A pinch of salt
Vanilla to taste
Walnuts	200g
Flour	60g
PRALINE: Sugar	100g
Hazelnuts	100g
CREAM PATISIER
Yolks	5 pieces.
Milk	300ml
Vanilla	8d.
Corn starch	40g.
Sugar	100g.
Butter	45g
Cream 33%	150ml
Powdered sugar	2 tbsp. l.

Cooking method

• SKINS: Separate the whites from the yolks and beat by adding a pinch of salt in a mixer (I have a planetary one) for 10 minutes until soft peaks. If the mixer is manual, it will take longer.
• Grind walnuts in a blender and mix with flour. Add to the egg whites and gently fold together the nuts and flour.
• This dough is enough for 2 baking sheets 30x40 cm in size, which must be covered with baking paper, the dough is leveled with a spatula (conveniently with a silicone one) and put in the oven for baking for 15-20 minutes at 150 degrees. C (convection). If there is no such function in the oven, you will need to divide the ingredients for the dough into 2 parts and bake each separately. At the end of baking, the dough should be springy, not sticky and turn pinkish-beige.
• PRALINE: Pour the sugar into a frying pan, boil the caramel and add the nuts, heat for another 1-2 minutes while stirring, then put on oiled parchment and let cool. Grind in any way convenient for you (I punched it in a blender).
• CREAM PATISIER: Put half the milk, vanilla, sugar on the fire. Stirring slightly, bring to a boil. In the meantime, in another saucepan, mix the yolks, starch and the rest of the milk. We mix thoroughly. In a thin stream, stirring constantly, pour in half of the hot milk and, according to the same scheme, return the resulting mixture into a saucepan with hot milk and on the fire. Cook over low heat, stirring all the time until the first "buns", those who are not sure of themselves cook in a water bath - for a long time, but will not burn for sure. Remove from heat, cover with foil "in contact" and cool. After complete cooling, mix with whipped cream (whip cream until soft peaks, adding powdered sugar).
• Assembling the cake: Trim the cakes from the sides, cut in half and layering each cake with cream, sprinkle with praline on top of the cream. Thus, you get a cake of 4 cakes, decorate the top and sides, if desired, with nuts, praline or crumbs left over from trimming the cakes. The finished cake should be soaked for at least 4-5 hours, and preferably overnight. The cake turns out to be very tender, rather sweet and not as heavy as in the original recipe (I took Irina Khlebnikova's recipe). We also have Angela's "Egyptian" cake recipe on our website, but my cake is with a different cream, because I don't like a lot of butter in the cream.

Note

I made a cake on Sunday for my husband's birthday, everything that I managed to photograph.

[Svetlana]

Svetlana, delicious!

[celfh]

celfh, Tatyan, thank you. It is doubly pleasant to receive gratitude from you

Svetochka, what a delicious cake. Thank you honey for sharing the recipe. I'll bookmark the recipe. Thanks again .

Sounds and looks delicious! Dragged to the bins, thanks!

[Gaby]

Gaby, Vika,Arka, Nata, girls, thank you very much for your attention. The cake is very tender and cooks quickly, however, as well as eaten. I am at d. I baked two cakes for my husband. The second one is also very tasty (sponge cake on boiling water, mango compote, crême and mango topped with jelly). It was, of course, larger in size than the Egyptian, but almost half remained, and the Egyptian modest, without adornments, left the entrance.