Egyptian Cake

Egyptian Cake
Introduction: One of my "old" childhood friends, Ofelia, tempted me with this recipe. Reading it I was intrigued by the roasted nuts and crushed caramel combination so decided to make it right away. I was very pleased with the result, a moist cake with vanilla and nutty taste, just perfect for my sweet tooth.
Prepared and Photographed by:
Recipe Source: Adapted from Palachinka
Serves: 6
Prep time: 
Cook time: 
Total time: 
For the Layers
  • Three layers will be needed, for each layer will need:
  • 2 egg whites
  • 2 tbsp sugar
  • ½ tsp flour
  • ¼ cup of ground walnuts (you can use any nut e.g. almonds, hazelnuts) = 40 grams
  • You will need 3 layers like this for the whole cake.
For the Yellow Filling
  • 6 yolkes
  • 6 tbsps of granulated sugar
  • 1½ cup of milk = 340 ml
  • 2 tbsbs of corn starch
  • ¾ cup (2 sticks) unsalted butter at room temperature = 170 grams
  • 2 tablespoons vanilla essence
For the Crunchy Filling
  • 1 cup of heavy whipping cream = 220 ml
  • 1 cup of sugar = 200 grams
  • 1 cup of milk = 200 ml
  • 1 cup of toasted walnuts, chopped = 120 grams
The Three Layers
  1. The three layers will be baked separately, if you are tempted to bake it all at once and think you may slice it, don't do it, it will not work with this recipe
  2. Preheat the oven at 350 F (170C)
  3. In a mixer bowl beat the egg whites until it forms peaks
  4. Add one tablespoon of sugar, beat some more and add the other tablespoon of sugar, beat until incorporated
  5. Fold in the flour and the ground nuts with a spatula (do use the mixer), the mixture needs to stay fluffy
  6. Take a round baking ware (preferably 7 inches = 20 cm with removable bottom) and line with parchment paper (cut the paper to fit the bottom perfectly)
  7. Spread the mixture evenly on the bottom of the baking ware
  8. Bake in a preheated oven on 170°C for about 25 minutes
  9. Prepare and bake the other two layers identically
  10. While the first layer is baking, start preparing the yellow filling
The Yellow Filling
  1. Put the 6 yolks in a small sauce pan and mix well with corn starch and sugar
  2. Put the pan on low heat and add the milk slowly, mixing continuously, until the cream thickened
  3. Take off heat, add vanilla, let it cool completely
  4. Beat the butter until it becomes creamy
  5. Slowly incorporate the cooled yellow cream prepared above into the creamy butter (a mixer can be used)
Crunchy Filling
  1. Whip the heavy cream until it hardens
  2. Caramelize the sugar in a completely dry pan, pour it on a baking paper, spread thin. Work quickly but carefully, melted sugar is very hot ! When its completely cooled, separate it from the paper and crush with a rolling pin; do not powder as it will give this layer it’s crunchiness along with the nuts
  3. Fold chopped nuts and crushed caramel into the whipped cream
Assembling the Cake:
  1. Place one layer on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining layers
  2. Finish with the crunchy layer and spread some over the sides of the cake
  3. Decorate with remaining roasted nuts and crushed caramel
  4. Place in the refrigerator for a couple of hours, serve and enjoy!


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