Egyptian Meringue cake

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Mix ground nuts with flour.

5. Step 5:

   

   Add a pinch of salt to the whites and whisk.

6. Step 6:

   

   When the proteins have increased in size and become a lush mass, enter sugar in portions.

7. Step 7:

   

   Beat until smooth beautiful peaks and sugar dissolves. Sugar for this reason is better to take small.

8. Step 8:

   

   Add nuts and flour to the proteins.

9. Step 9:

   

   Mix with neat folding movements.

10. Step 10:

    

    Transfer the dough to a baking sheet with parchment.

11. Step 11:

    

    Level the surface with a spatula.

12. Step 12:

    

    Bake the cake in a preheated oven at 180 degrees for 15-20 minutes. It should be springy when pressed lightly.

13. Step 13:

    

    Transfer the parchment cake to the grill and let it cool completely.

14. Step 14:

    

    Remove the parchment from the cold cake.

15. Step 15:

    

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

16. Step 16:

    

    While the cakes are baking, make a custard. Measure the ingredients.

17. Step 17:

    

    Mix the sifted flour with half the sugar.

18. Step 18:

    

    Mix the yolks with a small amount of milk.

19. Step 19:

    

    Mix flour and sugar into the yolks.

20. Step 20:

    

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

21. Step 21:

    

    Pour the milk into a saucepan.

22. Step 22:

    

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

23. Step 23:

    

    Whipping the yolks, pour milk into them in a thin stream.

24. Step 24:

    

    Return the mixture to the saucepan.

25. Step 25:

    

    Put on the stove and brew.

26. Step 26:

    

    Stir constantly so that the cream does not burn. The cream is ready when the strip from the finger on the spoon does not converge.

28. Step 27:

    

    Add vanilla extract to the finished cream. If you use vanilla sugar, mix it with regular sugar before making the cream.

29. Step 28:

    

    Pour the cream into a bowl.

30. Step 29:

    

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

31. Step 30:

    

    The oil should be heated to room temperature by the time the cream cools down.

32. Step 31:

    

    Stir the butter into the custard base in portions. Do not interrupt so that the cream does not exfoliate.

33. Step 32:

    

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

34. Step 33:

    

    The cream after the refrigerator is noticeably thicker, which is what we need.

35. Step 34:

    

    For the cream with praline, measure the ingredients.

36. Step 35:

    

    Pour the sugar into a frying pan and put it on the fire.

37. Step 36:

    

    Melt, stirring occasionally.

38. Step 37:

    

    When the caramel has formed, put the hazelnuts to it and mix.

39. Step 38:

    

    Put the caramel with nuts on parchment and let it cool completely-freeze.

40. Step 39:

    

    Remove the parchment.

41. Step 40:

    

    Break the future of praline into pieces.

42. Step 41:

    

    Chop the nut caramel in a way that is convenient for you. Ideally with a coffee grinder.

43. Step 42:

    

    Before assembling the cake, whisk 35% fat cream with powdered sugar.

44. Step 43:

    

    They are ready when there is a good trace of the corolla.

45. Step 44:

    

    Add the praline to the cream and mix. Leave part of the praline to decorate the cake.

46. Step 45:

    

    To make 4 cakes from two, they need to be cut in half. Measure and cut - it's convenient on the board.

47. Step 46:

    

    Smear the first cake with custard.

48. Step 47:

    

    Spread the cream with praline on top.

49. Step 48:

    

    Repeat this with all the cakes and creams.

50. Step 49:

    

    Line the cake on top and sides.

51. Step 50:

    

    Sprinkle the cake with praline.

52. Step 51:

    

    Put the cake in the refrigerator for 3-4 hours so that the cakes are soaked and the cream is stabilized, then the cake is easily cut.

53. Step 52:

    

    That's such a cute Egyptian cake turns out.