photo: cafechocolada.blogspot.com
Torte Egyptian
Biscuit:
- 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.
Source: http://palachinkablog.com/torte-egyptian/
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