Egyptian Torte Recipes

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.

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!