Delightfully Tender Egyptian Meringue Cake

Very tender, incredibly colorful cake! Youʼve never eaten anything like this before! Prepare! We urgently need to prepare an Egyptian cake! This is so delicious, the cake is so tender that words cannot describe it. By the way, for the first time you can prepare half the norm. Youʼll get a cake weighing 1 kg, just trying it is enough, thatʼs for sure.
cook time: 3h
Liam Carson
Delightfully Tender Egyptian Meringue Cake

Nutrition Facts (per serving)

354
Calories
22g
Fat
34g
Carbs
6g
Protein

Ingredients (16 portions)

Cakes:

Salt to taste
Sugar 250 g
Wheat flour 60 g
Walnuts 200 g
Egg whites 10 pc

Custard cream:

Sugar 250 g
Wheat flour 100 g
Butter 160 g
Milk 300 g
Egg yolks 10 pc
Vanilla extract 1 tsp

Praline cream:

Sugar 150 g
Powdered sugar 3 tbsp
Heavy cream 400 g
Hazelnut 150 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients for the crusts. Walnuts are needed in ground form. You can use a meat grinder, a blender, or simply chop them with a knife. There are also special nut graters; those who make baklava and other sweets of this kind have them. This option is also suitable. Divide all ingredients in half. The dough for each cake must be prepared separately and baked immediately.

Step 2

Step 2
Line a baking sheet with parchment. It must be of good quality, proven, oil-based so that the cake does not stick tightly to it.

Step 3

Step 3
From 10 eggs, whites are needed for the cakes, and the yolks go into the cream.

Step 4

Step 4
Mix ground nuts with flour.

Step 5

Step 5
Add a pinch of salt to the whites and beat.

Step 6

Step 6
When the whites have increased in size and become a fluffy mass, add sugar in portions.

Step 7

Step 7
Beat until smooth, beautiful peaks form and the sugar dissolves. For this reason, it is better to take small sugar.

Step 8

Step 8
Add nuts and flour to the whites.

Step 9

Step 9
Mix with gentle folding movements.

Step 10

Step 10
Transfer the dough to a parchment-lined baking sheet.

Step 11

Step 11
Level the surface with a spatula.

Step 12

Step 12
Bake the crust in a preheated oven at 180 degrees for 15-20 minutes. It should feel springy when pressed lightly.

Step 13

Step 13
Transfer the parchment-lined crust to a wire rack and let cool completely.

Step 14

Step 14
Remove the parchment from the cold crust.

Step 15

Step 15
Transfer the crust to the clean side of the parchment and leave it there until assembled. Do the same with the second part of the ingredients and bake the second cake.

Step 16

Step 16
While the cakes are baking, make the custard. Measure out ingredients.

Step 17

Step 17
Mix the sifted flour with half the sugar.

Step 18

Step 18
Mix the yolks with a small amount of milk.

Step 19

Step 19
Mix flour and sugar into the yolks.

Step 20

Step 20
Mix well until smooth. If the mixture is thick, add a little more milk.

Step 21

Step 21
Pour the milk into a saucepan.

Step 22

Step 22
Add sugar to the milk and bring the mixture to a boil.

Step 23

Step 23
Beating the yolks, pour milk into them in a thin stream.

Step 24

Step 24
Return the mixture to the saucepan.

Step 25

Step 25
Place on the stove and brew.

Step 26

Step 26
Stir constantly so that the cream does not burn. The cream is ready when the finger line on the spoon does not meet.

Step 27

Step 27
Add vanilla extract to the finished cream. If you are using vanilla sugar, mix it with regular sugar before making the cream.

Step 28

Step 28
Pour the cream into a bowl.

Step 29

Step 29
Cover with film in contact with the surface and let cool to room temperature.

Step 30

Step 30
By the time the cream cools, the oil should warm to room temperature.

Step 31

Step 31
Stir the butter into the custard base in batches. Do not overbeat so that the cream does not separate.

Step 32

Step 32
The cream turns out smooth and beautiful. Give it half an hour in the refrigerator.

Step 33

Step 33
The cream is noticeably thicker after refrigeration, which is what we need.

Step 34

Step 34
For the praline cream, measure out the ingredients.

Step 35

Step 35
Pour sugar into a frying pan and put on fire.

Step 36

Step 36
Melt, stirring occasionally.

Step 37

Step 37
When caramel has formed, add hazelnuts to it and stir.

Step 38

Step 38
Place the caramel and nuts on parchment paper and let it cool completely.

Step 39

Step 39
Remove the parchment.

Step 40

Step 40
Break the future praline into pieces.

Step 41

Step 41
Grind the nut caramel in a way convenient for you. Ideally a coffee grinder.

Step 42

Step 42
Before assembling the cake, whip 35% fat cream with powdered sugar.

Step 43

Step 43
They are ready when a good whisk mark remains.

Step 44

Step 44
Add praline to the cream and stir. Leave some of the praline for decorating the cake.

Step 45

Step 45
To make 4 out of two cakes, you need to cut them in half. Measure and cut — it’s convenient on the board.

Step 46

Step 46
Spread the first layer with custard.

Step 47

Step 47
Spread praline cream on top.

Step 48

Step 48
Repeat this with all the cakes and creams.

Step 49

Step 49
Level the top and sides of the cake.

Step 50

Step 50
Sprinkle the cake with praline.

Step 51

Step 51
Place the cake in the refrigerator for 3-4 hours so that the cakes are soaked and the cream is stabilized, then the cake is easy to cut.

Step 52

Step 52
This is how cute the Egyptian cake turns out.

Additional rubrics

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