Saved 12/17/16 4:16 PM to Culinary

Egyptian cake extraordinary gentle and madly tasty  See details »

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  • 00:00: Good day! Welcome to my channel! Today I'm making an Egyptian cake I found this recipe online I'm not into egyptian cuisine but there's definitely something egyptian in this cake
  • 00:36: there's sponge cake with walnuts and two kinds of cream: custard-based and whipped cream and praline based cream praline consists of caramel and ground hazelnut the cake is very tender, almost velvet like Tiramisu Let's get started! we'll need 5 eggs: 5 whites for now, we'll use yolks for the cream, 5 tbsp of sugar
  • 01:28: I used 125 g 30 g of flour and 100 g of ground walnuts which I ground in a coffee grinder. This is the amount of ingredients for 1 layer the recipe calls for 3 layers but you can make as many layers as you want to I'm going to bake the layers on a 30x40 cm baking tray lined with parchment paper
  • 01:59: separate the eggs make sure there's no yolk in whites so it's important that a bowl we collect the whites in is clean and dry put the yolks into the fridge, we'll need them later mix the nuts with the flour
  • 02:32: I'll add a pinch of salt to the whites so they whip up better and whip up without sugar for now till soft peaks form once you form soft peaks, add in the sugar once all the sugar has been added, whip up till stiff peaks form till like this then carefully mix in the flour mixture fold in the flout mixture very carefully stirring from the bottom to the top trying to save the volume we've achieved
  • 03:05: spread the batter over a lined baking tray and level it off
  • 03:37: make sure your parchment is high-quality, so there's no problem for you to discard it later put the tray into 170 degree Celsius over for 15-20 min till it's done the layer is done once you slightly press on it and your finger doesn't sink down put the layer on a cooling rack and let it cool completely once it's cooled, discard the parchment
  • 04:12: remove the edges first So I have a layer like this put the parchment clean side up and put the layer on it
  • 04:42: and let it sit till we'll be ready to assemble our cake I'm going to bake 2 layers for the custard we'll need left yolks, I have 10 300 g of milk 250 g of sugar, 100 g of flour 160 g of butter and 1 tsp of vanilla extract
  • 05:14: sift the flour add a half of the sugar mix stir the yolks add a little bit of milk and mix in the sugar and flour mixture
  • 05:48: and mix till smooth, if you have it too thick, you can add a little bit of milk pour the rest of the milk into a sausepan add in the rest of the sugar and put on a stove bring almost to a boil then gradually in batches add in the hot milk into the yolk mixture pour the mixture back and cook it
  • 06:31: boil it on high heat intensively stirring it thickens quite quickly, about 5-7 min remove it from heat from time to time, don't bring it to a boil because the yolks can scramble once thickens, remove it from heat you should have smooth custard
  • 07:01: a line left on a spoon should remain its shape, add in the vanilla mix put the custard into a separate bowl right away and put some plastic wrap on the very surface and let it cool to room temperature, so for the cream we'll need cooled custard and butter softened at room temperature
  • 07:34: I will put the custard into a bigger bowl add in the butter and briefly mix with a mixer till smooth don't overwhip the cream so it doesn't split if it splits, you can slightly warm it up on a water bath and mix it once again
  • 08:07: usually it helps that's the cream I ended up with it's a bit runny now cause it's at room temperature so I'll put it into the fridge for 30-40 to set a little bit that's the cooled cream as you can see, it thickened a lot
  • 08:39: for the second cream we'll need 400 ml of heavy whipping cream we'll also need 150 g of nuts it's better to use hazelnut, but you can use any and 150 g of sugar, we'll make praline out of the nuts and sugar put the heavy whipping cream into the fridge, it has to be cold
  • 09:13: sprinkle the sugar over a dry skillet and warm up till amber colour caramel it's important to stir the sugar only when you need it it's also recommended just to shake a skillet, not stirring sugar at all the caramel is done, take your nuts
  • 09:48: add in, mix and put it on parchment right away and let it cool like this, the caramel should be set and the nuts are to cool down
  • 10:18: let it sit for 20-30 min once it's cooled, discard the parchment break into pieces and then ground any way you like, I'm going to in a coffee grinder so we have crumbles like this
  • 10:52: right before the assembling of our cake, whip up the cream you can also add 2-3 tbsp of icing sugar, but I didn't add any, because the cake is sweet as is whip up the cream till stiff peaks form, don't overwhip the cream, it should remain soft add praline to the whipped cream and mix
  • 11:22: our second cream is done save some praline for decorating the cake let's assemble the cake cut each layer in half with a pizza cutter so we have 2 layers
  • 11:59: I have 4 layers in general put the first layer on a serving plate and spread 1/4 of the custard based cream and spread over the layer spread 1/4 of whipped cream and praline mixture the next layer on top
  • 12:29: another 1/4 of custard cream 1/4 of praline whipped cream mixture assemble the whole cake like this put the last layer, spread the both creams level it off sprinkle the cake with some praline
  • 13:03: you can cover the top only, but I still have some praline, so I cover the sides as well put the cake into the fridge for 3-4 hours so the cream is set the cake is very soft and beautiful Have a nice meal!
  • 13:34: Thanks for watching! Bye!