EGYPTIAN CAKE

Dough:
For each cake:
3 protein
2.5 tablespoons Sahara
1/2 tbsp flour
50 oz. ground nuts (walnuts or hazelnuts).
Total of 3 cakes, t.e.ukazannye ingredients take 3 times each, and bake the cake in a separate form.

Cream:
10 egg yolks 10 tablespoons sugar, 5 tablespoons flour, 2 bags of vanilla sugar, 350 ml. milk, 170 gr. butter.
Crispy filling: 350 ml. cream, 200 gr. sugar, 120 gr. chopped walnuts or hazelnuts.

Preparation:
1) Cream: mix the egg yolks, sugar, flour, vanilla sugar and milk. Strong
please be interfering with the mixture almost to a boil. Before the boiling of remove
cream aside and interfered with another 2 minutes. Cool. We shall cut slices and butter
add the cream, beat with a mixer until smooth.
2) While the cream freezes, zaymёmsya Korzh. Beat whites in a solid foam,
add the sugar and continue to stir, so that the foam has become glossy.
3) Add the flour and nuts, mix gently until smooth dough.
Place the dough in the laid paper or greased form.
Bake in preheated oven at 170 ° C for about 20 minutes. Cool.
4) Melt the sugar in a pan, a little karameliziruem it. Immediately Spill it on the baking paper.
5) Sugar hardens quickly. Cover his second paper and crushed
a rolling pin into small pieces, but not in the powder, as it should create
crunchy layer.
6) Crispy filling: Beat cream in a strong spikes. Mix the cream with caramelized sugar and chopped nuts
7) For each cake spread 1/3 of the custard.
8) On top of the custard distribute crisp filler. So
repeat 2 more times: cake, custard, crunchy filler.
9) In conclusion, coated with crispy cake around the filling. Decorate with nuts.

Zy0VDSmFAno

You can leave a response, or trackback from your own site.

Leave a Reply