Torte Egyptian Food

TORTE EGYPTIAN

Steps:

• 1. Biscuit (Cookie layer): Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170°C for about 25 minutes. You will need 3 biscuits like this for the whole cake.
• 2. Yellow Filling: Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously. Beat butter and add cooled yolk cream. Beat until incorporated.
• 3. Crunchy Filling: Whip the cream powder with the milk. Melt sugar like for the praline. Pour it on a baking paper, spread thin. Work quickly! When it's completely cooled, separate it from the paper and crush with a rolling pin. Do not powder as it will give this layer it's crunchiness along with the nuts. Fold chopped nuts and caramel into the whipped cream.
• 4. Assembling: Place one biscuit on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining biscuits. You'll have some yellow filling leftovers. Spread it over the sides of the cake.

EGYPTIAN TORTE

Steps:

• Add Extract to Cake mix and bake as directed using two round 8 or 9 inch cake pans.
• Next cook and stir filling over medium heat until thick ( generally and depending on your stove around 5-10 minute ) & add 1 cup of toasted almonds, then let the mixture cool.
• When filling and Cake have cooled, spread filling between layers and on top of the Cake.
• Last spread Cool Whip around the sides and Enjoy!