Egyptian cake. Original Recipe |

  • Egyptian cake recipe
  • How to make it and what materials are needed

Egyptian cake is a Serbian recipe. The aroma of vanilla cream, lots of walnuts and soft leaves form a very delicious combination. The preparation is quite simple, but it takes quite a while because of the sheets.


6 eggs

6 tablespoons of powdered sugar

3 tablespoons flour

250 gr ground walnuts

200 gr butter

Vanilla essence

350 ml milk

200 ml cream

200 gr caster sugar

Preparation method

You do the sheets, one at a time. For one sheet, beat two egg whites with two tablespoons of powdered sugar. Mix half a spoon of flour with 50 g of ground walnuts, then put in the white foam. Spread the resulting composition on the bottom of the tray (lined with a baking sheet) with removable walls. Put it in the oven for about 20 minutes, until it turns brown. Repeat the procedure for two more sheets. When you put the last sheet in the oven, prepare the cream. Rub the yolks of six eggs with two spoons of flour and six spoons of sugar. Mix well, then add milk gradually. Turn on the heat and stir constantly until you get a pudding. Let it cool. Prepare the sugar that is burned until the pudding cools down. Melt 200 g of granulated sugar, over heat, in a saucepan, then spread the melted sugar on a lightly buttered baking sheet. Let cool, peel and crush until smooth. Beat the cream and mix with the burnt sugar. For an Egyptian cake prepared according to the original recipe, beat the butter with a mixer, then add the cooled custard gradually, without stopping stirring. Assemble the cake. Spread a third of the custard cream and half the cream of burnt sugar over the first sheet. Repeat for the next two sheets. Spread only the last third of the custard cream on the last sheet. You use another 200 ml of cream for decoration, separate it from the starting material. Put the Egyptian cake prepared according to the original recipe in the refrigerator for a few hours and serve.

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