Traditional recipes

Egyptian cake (for my birthday)

Egyptian cake (for my birthday)

Sheet preparation:

beat the egg whites with the hard sugar and then add the flour and ground walnuts and bake the sheets in a round tray.

Grease it with butter and put some of the composition; we make 3 sheets and bake them one by one for 15 minutes each until they turn brown, after which we let them cool and we take care of cream 1.

The yolks are mixed with the sugar, sugar and milk. Put the composition on low heat and stir continuously until it thickens. Remove from the heat and leave to cool. Rub the butter well and incorporate it into the yolk cream when it has reached room temperature, a little warm and mix well.

We set it aside and take care of the caramel.

Preparation cream 2:

the sugar is set on fire and melts; when it became caramel we poured it on paper, or something else, greased with oil

After it has cooled down a bit, we take it and put it in a bag and crush it with a twister.

Beat the whipped cream and when it has hardened, add the crushed walnuts or hazelnuts, as you prefer. I put both of them and the crushed sugar. Assembly: we put sheet, part of cream 1 and part of cream 2, sheet and cream 1 and then cream 2, and sheet and finally the same cream 1 and 2 Garnish with walnuts.


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