Egyptian meringue cake

16 servings
3 hours

Prepare the ingredients for the cakes. Walnuts are needed when ground. 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. Split all the ingredients in half. The dough for each bark must be prepared separately and the oven immediately.

Line a baking sheet with parchment. It must be of good quality, tested, on an oil basis, so that the root does not stick tightly to it.

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

Mix the ground nuts with the flour.

Add a pinch of salt to the proteins and whisk.

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

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

Add the nuts and flour to the proteins.

Stir with neat folding movements.

Transfer the dough to a baking sheet with the parchment.

Align the surface with the blade.

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

Transfer the parchment cake to the grill and leave to cool completely.

Remove the parchment from the cold bark.

Transfer the cake to the clean side of the parchment and leave so until assembled. Do the same with the second part of the ingredients and bake the second cake.

While the cakes are baking, make the custard. Measure ingredeints.

Combine the sifted flour with half the sugar.

Mix the yolks with a little milk.

Stir flour with sugar into the yolks.

Mix well until homogeneous. If the mixture is thick, add some more milk.

We pour milk into a saucepan.

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

Beating the yolks, pour milk into them with a thin stream.

We return the mixture to the saucepan.

We put it on the stove and brew it.

We constantly stir so that the cream does not burn. The cream is ready when the band from the finger on the spoon does not converge.

Add vanilla extract to the finished cream. If using vanilla sugar, mix it with a regular one before making the cream.

Pour the cream into a bowl.

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

The oil should warm to room temperature by the time the cream cools.

In portions, stir the oil into the custard base. Do not interrupt so that the cream does not delaminate.

The cream is smooth and beautiful. Give him half an hour in the fridge.

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

For praline cream, measure the ingredients.

Pour the sugar into the pan and place on a heat.

Melt, sometimes stirring.

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

Place the nut caramel on the parchment and leave to cool-freeze completely.

Remove the parchment.

Break the future praline into pieces.

Grind the nut caramel in a way that suits you. Ideally, a grinder.

Before making the cake, whisk the 35% fat cream with the icing sugar.

They are ready when there is a good mark from the corolla.

Add the praline to the cream and stir. Leave some of the praline to decorate the cake.

to make 4 out of two cakes, they must be cut in half. Measure and cut - conveniently on the board.

Brush the first cake with custard.

Top with praline cream.

Repeat this with all the cakes and creams.

Line the cake on top and sides.

Sprinkle over the praline cake.

Put the cake in the fridge for 3-4 hours to soak the cakes and stabilise the cream, then the cake is easily cut.

This is such a cute Egyptian cake.