Torte Egyptian

Torte Egyptian

  • 2 egg whites
  • 2 Tbsp sugar
  • 1/2 Tbsp flour
  • 40 g ground hazelnuts

Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170°C for about 25 minutes.

You will need 3 biscuits like this for the whole cake.

Yellow filling:
  • 10 egg yolks
  • 10 Tbsp sugar
  • 5 1/2 Tbsp flour
  • 2 bags vanillin sugar (20 g)
  • 340 ml milk
  • 170 g butter

Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously. Beat butter and add cooled yolk cream. Beat until incorporated.

Crunchy filling:
  • 140 g whipped cream powder
  • 200 g + 4 Tbsp sugar
  • 200 ml milk
  • 120 g toasted hazelnuts, chopped

Whip the cream powder with the milk. Melt sugar like for the praline. Pour it on a baking paper, spread thin. Work quickly! When it’s 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. Fold chopped nuts and caramel into the whipped cream.

Assembling: Place one biscuit on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining biscuits. You’ll have some yellow filling leftovers. Spread it over the sides of the cake.


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