Cake “Egyptian” or “Creme Brulee” with Nuts
by Editorial Staff
Cake “Creme brulee” with nuts, butter-custard, and buttercream – a very tasty and unusual cake with an oriental touch.
Ingredients
For cakes (3 pcs.):
- Proteins – 9 pcs.
- Nuts (walnuts or hazelnuts) – 150 g
- Sugar – 105 g (7.5 tablespoons without a slide)
- Wheat flour – 1.5-3 tbsp
For the butter custard:
- Yolks – 9 pcs.
- Milk – 400 ml
- Butter – 200 g
- Sugar – 3-5 tablespoon. heaped spoons
- Starch – 3 tbsp
- Vanilla – to taste
For the crunchy layer:
- Cream 33-40% – 350-400 g
- Nuts (walnuts or hazelnuts) – 150 g
- Sugar – 200 g (for caramel)
- Water – 2 tbsp
Directions
- Grind 300 g of nuts, preferably walnuts or hazelnuts.
- For one crust, beat the egg whites (3 pcs.) In a bowl until thick foam. Add sugar in small portions (2.5 tablespoons). Continue whisking until stiff. Pour flour (½ tablespoon) into chopped nuts (50 g) and mix gently. Pour nuts with flour into the whipped egg whites. Mix well.
- Using a pastry bag or spoon, spread the cake dough evenly around the circle. (You can use a split form. The dia of my cakes is 22 cm.) Bake for 20-25 minutes (until the whole cake is golden) at 170 degrees.
- Repeat the same for the second and third layers of the “Egyptian” cake.
- Combine the yolks in a bowl. Stir lightly. Add starch and 50 ml milk. Bring 350 ml milk, sugar, and vanilla sugar to a boil. Mix both masses and cook until boiling, stirring constantly.
- Beat the butter with the custard, gradually adding the cream to the butter (the ingredients should be at the same temperature). Allow the mass to cool completely to room temperature, covering the mass with cling film in contact with the surface of the cream.
- Cook caramel. 200 g sugar and a couple of tablespoon. Bring tablespoons of water to a boil, cook until amber. Pour the finished caramel onto a silicone mat, leave to solidify. Grind the caramel in a blender.
- Whip the cream and add 150 g of nuts and caramel chips.
- Assemble the cake by alternating between cakes, custard, and buttercream.
- Leave the “Egyptian” or “Creme brulee” cake with nuts in the refrigerator for at least 3 hours.
Enjoy your meal!
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