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Torte Egyptian

Torte Egyptian
(original recipe)

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.

Torte Egyptian

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.