TORTE EGYPTIAN

Torte Egyptian image

Provided by Amy Alusa

Number Of Ingredients 17

biscuit ( cookie layer):
2 egg whites
2 Tbsp granulated sugar
1/2 Tbsp all purpose flour
40 g ground hazelnuts
yellow filling:
10 egg yolks
10 Tbsp granulated sugar
5 1/2 Tbsp flour
2 bag(s) vanillin sugar (20 g)
340 ml milk
170 g butter
crunchy filling:
140 g whipped cream powder
200 g plus 4 tablespoons granulated sugar
200 ml milk
120 g toasted hazelnuts, chopped

Steps:

1. Biscuit (Cookie layer): 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.
2. Yellow Filling: 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.
3. Crunchy Filling: 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.
4. 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.