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Egyptian Cake With Nougat Filling

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Ingredients
  Chocolate 5 Tablespoon
  Water 5 Tablespoon, boiling
  Butter 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg yolks 4
  Cake flour 1 3⁄4 Cup (28 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Pinch
  Egg whites 4
  Vanilla 1 Teaspoon
  Eggs 2
  Heavy whipping cream 2 Cup (32 tbs)
  Walnuts 1 Cup (16 tbs), chopped
  Powdered sugar 5 Tablespoon
Directions

Cake:
Dissolve 5 tbs.of baking chocolate in 5 tbs.of boiling water.
Cream 1/2 cup of butter; blend with it 1 1/2 cups sugar.
Add 4 well beaten egg yolks.
Add 1/2 cup milk, then the melted chocolate.
Mix and sift 1 3/4 cups flour with 2 level tsp. baking powder & a pinch of salt.
Add to the above mixture.
Fold in the stifflywhipped egg whites and flavor with 1 tsp.of vanilla.
Bake in layers.
Bake at 350 degrees for 25-30 minutes, or until done.
Nougat Filling:
Beat 2 egg whites until they are stiff and dry.
Have 2 cups of double cream whipped until it will hold its shape.
Beat 2 egg yolks until they are thick and creamy.
Add a few grains of salt.
Add 1 cup of finely chopped nut meats and 5 tbs. of powdered sugar to whipped cream; add the beaten egg yolks and the stiffly beaten egg whites; flavor with vanilla.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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