Birthday Egyptian cake
Recipe for a creamy nut cake with custard cream and whipped cream
The Egyptian cake recipe is a culinary discovery that will delight you with its taste. This nutty meringue cake with custard cream is a real feast for the palate, where crunchy nuts perfectly complement the velvety cream and sweet caramel. Prepare for an exotic experience and transcend the boundaries of ordinary desserts by reaching for this unique Egyptian cake.
Table of contents
Nutty Egyptian cake recipe step by step
If you’re looking for a recipe for a unique cake that will delight everyone, then you must try this recipe!
Egyptian Meringue Cake Recipe
Wyposażenie
- 3 baking pans with a diameter of 20-22 cm.
Składniki
ingredients for nut meringue layers
- 6 egg whites (from L-sized eggs)
- 6 tablespoons sugar (about 90 g)
- 1.5 tablespoons wheat flour – all-purpose (approx. 30 g)
- 120 g hazelnuts (ground (heaping cup))
ingredients for the custard cream for the cake
- 6 egg yolks (from L-sized eggs)
- 150 g sugar (3/4 cup – you can use less, as the cake is sweet)
- 30 g vanilla sugar (2 tablespoons)
- 80 g wheat flour – all-purpose (6 tablespoons)
- 350 ml milk (just under 1.5 cups)
- 200 g butter (softened)
ingredients for caramel
- 200 g sugar (1 cup)
ingredients for the cream frosting for the cake
- 500 ml heavy cream (well chilled – I used 30%)
- 2 tablespoons powdered sugar
- 120 g hazelnuts (toasted and chopped)
additional ingredients for the cake
- about 100 g hazelnuts (finely chopped)
Instrukcja
How to make meringue layers for Egyptian cake
- Lightly whisk the egg whites until foamy, then gradually add sugar and whisk until the egg whites are white and very thick.6 egg whites, 6 tablespoons sugar
- To the beaten egg whites, add the ground hazelnuts mixed with flour and gently fold in with a spatula.1.5 tablespoons wheat flour – all-purpose, 120 g hazelnuts
- Line the bottom of the baking pans with parchment paper, leave the sides empty.
- Divide the batter into three roughly equal portions and transfer them to the pans, smooth the surface.
- Bake the layers in an oven preheated to 170 degrees Celsius (fan-assisted) for approximately 15 minutes.
- After baking, remove the pans and let the cakes cool.
- If you don’t have three pans, bake the layers individually – for each layer, beat 2 egg whites with 2 tablespoons of sugar, add half a tablespoon of flour and 40 g of nuts.
How to make custard cream for the cake
- Place egg yolks, sugar, vanilla sugar, and flour in a saucepan, add some milk and whisk with a whisk or mixer until there are no lumps of flour.6 tablespoons sugar, 150 g sugar, 30 g vanilla sugar, 80 g wheat flour – all-purpose, 350 ml milk
- Add the rest of the milk, mix thoroughly and bring to a boil. Cook, stirring constantly, until the mixture thickens.
- Cover the finished pudding with cling film and set aside to cool at room temperature.
- Whisk the softened butter with a mixer on high speed – whisk for 5-10 minutes – until the butter is very light and fluffy.200 g butter
- Then start adding the cooled pudding one spoonful at a time and mix until combined.
- Set aside a few tablespoons of the finished cream (this will be used for the sides of the cake).
How to make caramel
- Pour sugar into a thick-bottomed saucepan and start heating it over medium heat.200 g sugar
- The sugar will start to melt, some of it will clump together – I usually start stirring the sugar then (I’m one of those people who stir sugar for caramel :)) it’s best to stir the sugar with a silicone spatula – be careful because the sugar is very hot!
- The caramel is ready when all the sugar has dissolved and it has an amber color – if it turns dark brown, it means it has burned and is bitter – such caramel should be discarded, as it is not suitable!
- Pour the finished caramel onto a large baking sheet lined with parchment paper and spread it out.
- Once the caramel hardens, break it into smaller pieces – you can crush it with a meat mallet or a rolling pin.
How to make cream and nut cream for a cake
- The nuts for the cream should be toasted – you can buy ready-to-use toasted nuts. If you have raw ones, spread them on a baking sheet and bake at 180 degrees Celsius (top/bottom heat) for about 10 minutes.120 g hazelnuts
- After this time, remove the nuts and transfer them to a cloth or paper towels and rub vigorously to remove the skins.
- Cool the nuts, then chop them with a knife.
- Whisk the cold heavy cream with powdered sugar until it is stiff and thick.500 ml heavy cream, 2 tablespoons powdered sugar
- To the whipped cream, add the chopped cooled nuts and the broken caramel pieces (I set aside a few larger caramel pieces for decoration) and gently mix.
Egyptian Cake – Assembly
- Place one cake layer on a plate or platter and secure a cake ring around it.
- Spread 1/3 of the custard cream evenly over it.
- Spread 1/3 of the cream with nuts and caramel over the custard cream.
- Place the second layer and creams.
- Place the third layer and creams.
- Chill the cake in the refrigerator for several hours – or preferably overnight.
- After chilling, carefully remove the cake ring from the cake.
- Apply the reserved custard cream to the sides of the cake and smooth with a spatula or palette knife.
- Sprinkle the sides and top of the cake with finely chopped hazelnuts – almond flakes can also be used.about 100 g hazelnuts
- On top, we can arrange or insert the reserved pieces of broken caramel.
Uwagi
Wartości Odżywcze
Today I have for you a birthday Egyptian cake because it’s already my blog’s 10th birthday! As every year, I thank all of you, my dear ones, for being with me. I am immensely grateful for all your visits, kind comments, and photos of your delicious baked goods. Thank you once again and I invite you to have a slice of cake :)
What is Egyptian cake?
Here is the nutty Egyptian cake.
I have no idea where the name “Egyptian” came from – I searched the internet and found nothing. Everyone writes about it, but no one is sure why it’s called that or if it’s baked in Egypt. Be that as it may, the cake is delicious and very creamy – we’ll turn a blind eye to the calories ;) and it’s 100% worth making!
What good things do we have here?
- three nutty meringue layers
- vanilla custard-butter cream
- whipped cream with chopped hazelnuts and caramel pieces
- lots of roasted hazelnuts
The cake is quite sweet, so if you don’t like overly sweet cakes, you can slightly reduce the amount of sugar added to the custard. You can also sprinkle almond flakes on top of the cake.
How to make Egyptian cake – tips
It’s best to divide the work into stages. Then everything will go smoothly and quickly. Start by baking the nut cakes – they need to be baked separately. I baked them the day before and stored them until the next day. In the morning, I made the custard for the butter cream and left it on the counter to cool. In the meantime, I prepared the caramel.
I bought some ground hazelnuts (so I didn’t have to grind them for the layers) and roasted hazelnuts, so I didn’t have to roast and peel them :) Finally, all I had to do was whip the butter with the custard and whisk the heavy cream. I assembled the cake in the prepared ring and put it in the fridge. Before serving, I spread cream on the sides and sprinkled the entire cake with chopped nuts.
End!
I’ve added photos taken during preparation to the recipe, so I hope you won’t have any problems and will make such an Egyptian cake for a special occasion.
I also encourage you to try my other cake recipes. You’ll find many interesting and delicious ideas there!
Recommended homemade cake recipes
Be sure to try my other recipes for delicious and beautiful cakes, perfect for various occasions and holidays. Here I recommend, among others, these three recipes:
Popularne Przepisy
Polecane przepisy
Egyptian Cake Recipe
This is a recipe for an extraordinary Egyptian hazelnut cake featuring both a custard-butter cream and a whipped cream layer. The cake is sweet and intensely nutty because we use a generous amount of hazelnuts. On top of the nuts, crushed pieces of homemade caramel are added to the whipped cream layer. We also make a custard-butter cream entirely from scratch. While this cake does take some time, it is actually not that difficult to make.
How do you make an Egyptian cake? You start by baking the hazelnut meringue layers. You will need three of these layers, so you can either bake them all at once or prepare and bake each one individually. Next, cook a homemade vanilla custard and whip it together with softened, fluffy butter. Whip the heavy cream and fold in the chopped hazelnuts and crushed caramel. Finally, alternate these creams between the hazelnut cake layers.
Recipe for Egyptian Cake
Take a look at my Egyptian cake recipe with hazelnuts and you’ll see that with good time management, preparing this hazelnut cake is a breeze! Just divide the process into steps, and everything will go smoothly and efficiently. As for the Egyptian cake itself—it is absolutely delectable! It is quite sweet (personally, a touch too much for me), but it is also wonderfully decadent and heavenly delicious.
Because of the two different cream layers, you could compare it a bit to our traditional Polish cream pie (kremówka). The custard cream and the whipped cream complement each other beautifully, creating a harmonious combination with the light hazelnut meringue layers. How do you make the custard-butter cream? The most critical factor here is the temperature of both the custard and the butter—they must be at a similar room temperature. Otherwise, the cream might curdle when combined. On the other hand, the heavy cream must be thoroughly chilled to whip properly. In my detailed hazelnut cake recipe, you will also see how to make caramel. It’s not hard at all, and with my tips, you will definitely get it right.
Egyptian Hazelnut Cake
This hazelnut cake with custard cream tastes magnificent—just let it sit in the fridge for a while so that all the flavors and textures can meld together beautifully. Before serving, coat the sides and the top with chopped hazelnuts. You can also decorate it with pieces of crushed caramel. You can prepare this Egyptian hazelnut cake for birthdays, holidays, or any family occasion. This hazelnut meringue cake looks stunning and will be a hit with everyone! So, give my Egyptian cake recipe a try and whip it up for your next special occasion. An Egyptian birthday cake like this is bound to impress everyone!
I also highly recommend checking out my raspberry cloud cake on a sponge base (malinowa chmurka), my caramel mousse cake, or the dulce de leche (kajmak) cake with chocolate.
