Egyptian Cake With Nougat Filling
|Water||5 Tablespoon, boiling|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Heavy whipping cream||2 Cup (32 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Powdered sugar||5 Tablespoon|
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.
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.