Torte Egyptian

 photo: cafechocolada.blogspot.com

Torte Egyptian


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.

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.

Source: http://palachinkablog.com/torte-egyptian/

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