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Tort in Egypt


Sheet : Whisk the egg whites. Add the sugar and beat until it melts and stays beaten. Mix the flour with the ground hazelnuts and gradually add it in the egg white + sugar composition. On the cake pan greased with grease, spread the composition evenly and bake on low heat for 25 minutes. We repeat the operation 2 more times.

Cream 1 : In a saucepan mix the yolks + starch + sugar + milk added gradually. Then put on low heat and stir constantly, until the composition thickens to the consistency of a pudding. Remove from the heat and leave to cool. Rub the butter well, so that it melts and add a little of the cooled pudding composition. Mix well, add the vanilla essence and ready Cream 1.

Cream 2: Melt the sugar and pour it into a thin layer on a well greased tray. After it cools, peel it, put it in pieces in a bag and crush it well.

Whip the cream, add the crushed caramel and the large crushed hazelnuts. Mix and proceed to assembly.


First I ground the lightly fried hazelnuts, mixed them with flour and set aside, heated the oven to 170 C. In a bowl I beat the egg whites with the sugar, over which I put the mixture of hazelnuts and flour.
I spread the resulting composition on the bottom of 3 cake tins with a detachable ring and put them in the hot oven for 25 minutes.


For the first cream:
In a saucepan I mixed the yolks with the sugar, vanilla (in my case, vanilla bean), milk and starch and put them on the fire to boil. When the composition thickened, I turned off the fire for the pudding and let it cool. After it cooled completely, I incorporated the butter.

For cream 2:
In a smaller pan I caramelized the sugar, I poured the caramel on a baking sheet and left it to cool. Meanwhile, lightly fry the rest of the hazelnuts, then chop them large, peel the caramel from the baking sheet and break it into small pieces, mix it with the large chopped hazelnuts and mix everything with the whipped cream. beaten

Mounted:
The first sheet of countertop, a quarter of the egg cream, immediately over the egg cream was followed by the caramel and hazelnut cream, then the countertop sheet, and the 2 types of creams, countertop, creams, at the end we must have the praline cream .
I didn't decorate it very much, I melted 2 tablespoons of sugar and from the caramel I "pulled" some threads, and from the remaining yolk cream I sprinkled some rosettes at the base of the cake.

I let it cool until I served it. The Egyptian cake is sliced ​​with a damp knife.


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Walnut cake

Cake recipe with top and walnut cream, prepared with very little flour (a tablespoon), milk, rum and brown sugar

Locomotive cake with chocolate and walnut

Cake recipe in the shape of a locomotive with dark chocolate, ground walnuts, biscuits, jellies and pineapple compote juice

French cake with chocolate and walnuts

French cake and chocolate cake recipe, with two tops and whipped cream, milk and rum-flavored chocolate


Tort in Egypt

Whisk the egg whites with the sugar until a hard meringue is obtained.

Add the ground hazelnuts and flour, stirring gently with a spoon, from the bottom up. The hazelnuts can be raw or baked for a few minutes in the oven to have a special taste.

From the obtained composition, bake 3 sheets, on the removable bottom of a cake form, lined with baking paper, at 170 degrees for 25 minutes. The removable walls of the mold are greased with butter.

We prepare "Vanilla cream for Egyptian cake"

The milk is mixed with the yolks, starch and sugar.

Put the pot on the fire and stir continuously until it thickens like a pudding.

Remove from the heat and allow to cool.

The butter at room temperature is mixed with the cold pudding.

Add the vanilla essence.

We prepare "Cream cream for Egyptian cake"

Melt the sugar and pour into a thin layer on a baking sheet.

Allow to cool, then peel off and crush.

Beat the cream with the hardener.

Add the crushed caramelized sugar and ground hazelnuts and mix well.

we continue with the basic recipe.

Assemble the cake alternating a sheet with 1/3 vanilla cream and 1/3 whipped cream, the last layer being whipped cream.


It is decorated according to everyone's imagination.

The second recipe that I set my eyes on the Big Earrings blog, is the Egyptian Cake. But let's not forget that Ama launched our secret challenge.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Tort in Egypt

Whisk the egg whites with the sugar until a hard meringue is obtained.

Add the ground hazelnuts and flour, stirring gently with a spoon, from the bottom up. The hazelnuts can be raw or baked for a few minutes in the oven to have a special taste.

Bake 3 sheets of the obtained composition, on the removable bottom of a cake form, lined with baking paper, at 170 degrees for 25 minutes. The removable walls of the mold are greased with butter.

We prepare "Vanilla cream for Egyptian cake"

The milk is mixed with the yolks, starch and sugar.

Put the pot on the fire and stir continuously until it thickens like a pudding.

Remove from the heat and allow to cool.

The butter at room temperature is mixed with the cold pudding.

Add the vanilla essence.

We prepare "Cream cream for Egyptian cake"

Melt the sugar and pour into a thin layer on a baking sheet.

Allow to cool, then peel off and crush.

Beat the cream with the hardener.

Add the crushed caramelized sugar and ground hazelnuts and mix well.

we continue with the basic recipe.

Assemble the cake alternating a sheet with 1/3 vanilla cream and 1/3 whipped cream, the last layer being whipped cream.


It is decorated according to everyone's imagination.

The second recipe that I set my eyes on the Big Earrings blog, is the Egyptian Cake. But let's not forget that Ama launched our secret challenge.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Salad with tomatoes, arugula and pomegranate

The easiest salads are of course the ones with lots of greens, it's all about knowing how to combine them and choosing the right dressing. You may know that arugula is very healthy, but you are probably thinking about how to integrate it into different dishes. I consume it quite often and I can say that I am friends with it, I hope you also use it, especially since it is everywhere.

The salad with tomatoes, arugula and pomegranates is an easy, quick dish and can be served as such or with a lean grilled meat in our case chicken wings. What else does he have? Walnut, which gives it extra flavor and protein. I assure you that you do not need anything else next to it, it is very good, the sour taste of pomegranate compensates for the slightly bitter tint of the arugula leaves. I saw the recipe on youtube and it caught my attention precisely because it is very easy to prepare and because it has a pomegranate component. So much so that I was unlucky enough to find a not very ripe fruit, but maybe I shouldn't have written to you anymore :)

Salad with tomatoes, arugula and pomegranate

  • 100g arugula
  • 2 tomatoes
  • 150g fresh cucumber
  • 1/2 red onion
  • about 100g of walnuts
  • the juice of half a lemon
  • salt
  • 2-3 tablespoons olive oil

Cut the arugula into small pieces, peel the cucumber and cut it into cubes, the onion as well, cut the tomatoes into cubes, chop the walnut with a knife.

Put them all in a bowl, along with the pomegranate seeds and add the lemon juice, salt and a little olive oil and mix gently. Serve immediately.

You can cut them all and keep them cold and then add the dressing before serving.

And you will probably ask me about the wings because they appear in the picture so I will write you how I prepared them.

I washed them well, wiped them with a paper towel and seasoned them with salt, pepper, sumac and smoked paprika. Then I put a little olive oil and mixed them well to spread everywhere with spices. If you don't have sumac (I bought it from Kaufland) use lemon juice.

Cover them and keep them cold for 3-4 hours or overnight then grill them. I made them on the grill on the stove, the one with the hole in the middle and the lid.

We serve grilled meat salad.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cake in Egypt, no old

The walnut kernel is chosen very carefully, so that not a single piece of the shell escapes and to cause unwanted accidents. Once chosen, put it in the oven for a few minutes, taking care not to burn it. Then remove and leave to cool. Half of the quantity is ground in a robot.

For the other half of the amount of walnuts, grind coarsely adding in the robot, 2 lg of Green Sugar Gold. Thus, the nut will give the cake that krantz effect that we usually get when we make a barot and grind it.

Prepare a baking tin (if the oven space allows and you have two baking tins with the same diameter, you can bake 2 countertops at a time), provided with baking paper.

Preheat the oven to 170 degrees C, baking up and down.

For each countertop, use 2 egg whites and a pinch of salt. Mix the egg whites until they become white and dense, then froth, adding the sweetener. When a thick meringue is obtained, add 3 lg of ground walnuts. Incorporate with a spatula so that it remains fluffy.

The composition is poured into a baking dish and baked for 15 & # 8211 20 minutes, at 170 degrees C, baking up and down.

Once all 4 tops are baked, leave them to cool. I recommend that you do not remove the baking paper while they are hot.

Meanwhile, prepare the vanilla cream. Put the yolks in a bowl. Add the vanilla seeds and the remaining pods. Add the sweetener, starch and a cup of milk. Stir the contents vigorously, then add the rest of the milk. The composition is transferred to the fire and mixed continuously until it binds and becomes creamy. Remove from the heat, strain through a thick sieve and leave to cool, covered with cling film.

Caution: To make a fine and properly prepared cream, both the vanilla cream and the butter must be at the same temperature, so I recommend that you do not keep the cream cold.

Froth the soft butter for a few minutes, then incorporate a tablespoon of vanilla cream until it runs out. Finally, a fine and tasty cream must be obtained, without lumps and without cutting.

Cream for whipped cream is foamed with a mixer, then when it becomes fluffy and light, add sweetener to taste.

The cake is mounted as follows: on a plate, place a first countertop.

The paper is easily unfolded, being cooled and hardened. Place a quarter of the vanilla cream on the counter. Then a layer of whipped cream, then 2-3 lbs of ground walnuts on the entire surface. Next is the second layer, and a layer of cream, a layer of whipped cream, nuts and so on until it ends with a layer of whipped cream and ground nuts on top. In the end, one amount of cream and one of whipped cream should be kept. Combine the two and dress the cake to be beautifully decorated.

The cake is garnished with a lot of walnuts and garnished according to your preferences. Leave it to cool for at least a day so that it settles as well as possible and the taste is perfect.

It is an extraordinarily good and tasty cake and I wholeheartedly recommend this recipe!


EGYPTIAN CAKE - unique recipe

The Egyptian cake is a sophisticated dessert, with a rich taste, very coveted for onomastics and special occasions. The recipe is not difficult, but it requires more attention, time and dedication. But when we prepare a surprise cake for a loved one, everything becomes very easy, and the effort is canceled by the joy of the one who makes it.

Egyptian Cake - Delicious Recipe

This special cake is made with 2 types of cream and 3 thin worktops, baked one by one.

That is why many consider this recipe meticulous. But the preparation of the countertops does not take more than an hour and a half.

• 2 egg whites
• 1 tablespoon of sugar
• ½ tablespoon of flour
• 50 g of ground walnuts or hazelnuts

• 6 yolks
• 340 ml of milk
• 170 g butter (at room temperature)
• 6 tablespoons of sugar
• 3 tablespoons flour
• vanilla essence

• 120 g of ground hazelnuts or walnuts
• 200 g of sugar
• 200 g of liquid cream

Before starting to prepare the composition for the countertops, turn on the oven and preheat to 170 degrees, leaving it on low heat. For a countertop sheet, use the quantities indicated in the countertop ingredients. Beat the egg whites with the sugar added gradually, until it is completely dissolved. Incorporate sifted flour and ground walnuts or hazelnuts, mixing with a wooden spoon.

Grease a round tray or cake tin with butter or line the entire side walls (including the side walls) with baking paper. Pour the composition evenly and leave in the oven for 20-25 minutes, or until the top is browned and passes the toothpick test. The other 2 countertop sheets are prepared in the same way, using the same ingredients, quantities and method. Once ready, remove the tops from the mold and leave to cool.

The first cream is prepared as follows: put the yolks in a kettle and mix lightly with the flour, sugar and milk, added gradually, like pudding. Put the pot on the fire and let it simmer for 6 minutes, stirring often. Set the bowl aside, and add a few drops of vanilla essence to the cream, then leave it to cool. Separately, beat the butter until foamy, and incorporate a tablespoon into the chilled cream, mixing with the mixer.

Put the sugar in a saucepan over low heat and leave to caramelize without mixing in it, until only after it has cooled. It is taken as soon as it begins to change color. It does not have to be brown, because it will have a bitter taste. Pour hot on a baking sheet greased with a little oil, in a thin layer. After it has cooled, peel it off with a spatula and crush it. It is then crushed with a rolling pin or a meat beater. Separately, beat the whipped cream and mix with the chopped caramel and ground hazelnuts or walnuts.

On the plate prepared for the cake, place the first top and spread some of the first cream. Leave 6 more spoons for the final decoration of the edges of the cake. A layer of the second cream with cream and caramel is then placed on top of this cream. Repeat the process until the tops and creams are finished. The last layer should be caramel cream.

At the end, cover the edges of the cake with the 6 tablespoons of cream set aside. The cake thus assembled is refrigerated overnight, or at least 4 hours in emergency conditions.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Tort in Egypt

Whisk the egg whites with the sugar until a hard meringue is obtained.

Add the ground hazelnuts and flour, stirring gently with a spoon, from the bottom up. The hazelnuts can be raw or baked for a few minutes in the oven to have a special taste.

From the obtained composition, bake 3 sheets, on the removable bottom of a cake form, lined with baking paper, at 170 degrees for 25 minutes. The removable walls of the mold are greased with butter.

We prepare "Vanilla cream for Egyptian cake"

The milk is mixed with the yolks, starch and sugar.

Put the pot on the fire and stir continuously until it thickens like a pudding.

Remove from the heat and allow to cool.

Mix the butter at room temperature with the cold pudding.

Add the vanilla essence.

We prepare "Cream cream for Egyptian cake"

Melt the sugar and pour into a thin layer on a baking sheet.

Allow to cool, then peel off and crush.

Beat the cream with the hardener.

Add the crushed caramelized sugar and ground hazelnuts and mix well.

we continue with the basic recipe.

Assemble the cake alternating a sheet with 1/3 vanilla cream and 1/3 whipped cream, the last layer being whipped cream.


It is decorated according to everyone's imagination.

The second recipe that I set my eyes on the Big Earrings blog, is the Egyptian Cake. But let's not forget that Ama launched our secret challenge.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


First I ground the lightly fried hazelnuts, mixed them with flour and set aside, heated the oven to 170 C. In a bowl I beat the egg whites with the sugar, over which I put the mixture of hazelnuts and flour.
I spread the resulting composition on the bottom of 3 cake tins with a detachable ring and put them in the hot oven for 25 minutes.


For the first cream:
In a saucepan I mixed the yolks with the sugar, vanilla (in my case, vanilla bean), milk and starch and put them on the fire to boil. When the composition thickened, I turned off the fire for the pudding and let it cool. After it cooled completely, I incorporated the butter.

For cream 2:
In a smaller pan I caramelized the sugar, I poured the caramel obtained on a baking sheet and left it to cool. Meanwhile, lightly fry the rest of the hazelnuts, then chop them large, peel the caramel from the baking sheet and break it into small pieces, mix it with the large chopped hazelnuts and mix everything with the whipped cream. beaten

Mounted:
The first sheet of countertop, a quarter of the egg cream, immediately above the egg cream followed the cream of caramel and hazelnuts, then again the sheet of countertop, and the 2 types of creams, countertop, creams, at the end we must have praline cream .
I didn't decorate it very much, I melted 2 tablespoons of sugar and from the caramel I "pulled" some threads, and from the remaining yolk cream I sprinkled some rosettes at the base of the cake.

I let it cool until I served it. The Egyptian cake is sliced ​​with a damp knife.


Tort in Egypt

Are you tired of the classic chocolate cakes? Today we offer you a delicious and easy to make dessert: Tort in Egypt. The recipe is simple and contains ingredients that are available to anyone. What you need to know is that the cake is composed of 3 sheets and 2 different fillings.

  • 6 egg whites
  • 6 tablespoons sugar
  • 1/2 tablespoon flour
  • 150 gr ground hazelnuts or walnuts

For vanilla cream:

  • 6 egg yolks
  • 6 tablespoons sugar
  • 170 gr butter
  • Vanilla essence
  • 350 ml milk
  • 2 tablespoons flour or starch

For whipped cream:

The first time, you will prepare the sheets. For this you need a large bowl in which to beat the egg whites until they froth. Then add the sugar and beat until it melts. Over this composition, add the ground hazelnuts or walnuts and mix everything with flour. After the mixture has acquired that dough consistency, it is time to separate it into 3 equal parts.

Spread a sheet on the bottom of a cake tin, lined with baking paper, and bake for 25 minutes. Do the same with the other sheets.

Preparation of vanilla cream:

In a bowl, mix the milk with the egg yolks, then gradually add the sugar and flour (or starch). Put the respective vessel on the fire and stir continuously, until the composition thickens and acquires the consistency of a pudding. Turn off the heat and let it cool.

Separately, in a small bowl, mix the butter, gradually adding the cream obtained earlier. At the end, don't forget to add the vanilla essence.

Preparation of whipped cream:

Melt the sugar, then pour it into a thin layer on a baking sheet or a tray greased with a little fat. After it cools, peel it off and crush it lightly.

In a bowl, beat the whipped cream then add the crushed caramel, hazelnuts or walnuts and mix.

Cake assembly:

On the first sheet you will spread 1/3 of the whipped cream and 1/3 of the vanilla cream. You will do the same with the other sheets. Make sure that the last layer is only with whipped cream. Decorate it according to the imagination of the moment.

At the end, leave the cake in the fridge for a few hours and then serve it to your loved ones.


Video: Egyptian Cake (December 2021).