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Egyptian cake recipe

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Treat yourself and loved ones with a Mediterranean miracle! 

This cake is just amazing. It has everything you need: a delicate, sweet texture, yellow soft cream, full of crunchy surprises, writes Bucataria Noastra.

How nice it is when you can eat more than one bite without a problem!

Here's what you'll need to build your own:

For 3 thin layers:

  • 6 proteins;
  • 6 tablespoons of sugar;
  • 2.5 tablespoons of flour;
  • 150 g ground hazelnuts.

For custard:

  • 10 yolks;
  • 10 tablespoons of sugar;
  • 3 tablespoons flour / cornstarch;
  • 20 g vanilla sugar;
  • 340 ml of milk;
  • 170 g butter;
  • vanilla sugar.

For crunchy cream:

  • 200g regular +4 tablespoons caramelized sugar;
  • 130g hazelnuts;
  • 200 ml liquid whipped cream.

For decor (optional):

  • nuts;
  • whipped cream;
  • pieces of caramelized sugar.


Preheat oven to 170°C.


Ingredients for each cake: 2 egg whites, 2 tablespoons sugar, 1/2 tablespoon flour, 50 g ground nuts.


Beat egg whites, slowly add sugar and beat until stiff peaks. Gradually add flour and ground nuts, mixing with a spatula. Spread the prepared dough on a 20 cm round baking sheet and bake for 25 minutes.


Put the pan on the fire and add the yolks, sugar, flour/starch, vanilla sugar and milk, and stir until you get a smooth and thick cream. Leave it at room temperature until completely cooled.

Whip cream with soft butter and mix well.

Crispy Cream:

Mix cream with nuts and caramelized sugar.

Now let's assemble the cake!

Everything is very simple: 

1 cake layer, 1 layer of custard, 1 layer of crunchy cream. Then repeat from the beginning.

You will most likely have some custard left over, so you can brush the sides of the cake.

Now you can decorate the cake with whipped cream, nuts and caramelized sugar chunks!

PS Have you eaten this? Are you planning to cook?  


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