Egyptian grilled cake - Suzana Mitić
Egyptian grill cake – juicy, full filling, the taste of the cake will take you somewhere far away...
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Egyptian grilled cake - Suzana Mitić
Egyptian grill cake - juicy, full of filling, the taste of the cake will take you somewhere far away...
Make 3 crusts from each:
- 5 egg whites
- 5 spoons of sugar
- 2 egg yolks
- 1 tablespoons of flour
- 10 cups of walnuts.
For the yellow filling:
- 9 zumanacs
- 6 spoons of powdered sugar
- 4 vanilla sugars
- 250 g of margarine
- 3 spoons of powdered sugar.
For the white filling:
- 200 g of sugar
- 200 g of ground walnuts
- 600 g cream slag
- 500 ml of sour water
- For the crust, beat the egg whites until stiff, add the sugar and then the egg yolks.
- Turn off the mixer and add flour and walnuts.
- Knead lightly and pour into a tray lined with parchment paper.
- Bake at 200 C for about 10 minutes, until golden brown.
- For the yellow filling, steam the egg yolks with powdered sugar.
- Add vanilla sugar.
- Separately, beat the margarine with powdered sugar, then add the yellow filling and beat together until it becomes foamy.
- For the white filling, make a grillias of sugar and ground walnuts.
- Cool and grind.
- Separately, mix the slag with sour water and add the grilias.
- Arrange: crust, yellow filling, white filling..
- Pleasant.
For grillias, put a saucepan with sugar on a low heat, stir until the sugar turns a golden-yellow color. Add the walnuts, stir. Remove from the heat and pour into a pan, thin it with a spoon so that it cools down quickly and breaks more easily when you want to grind it. .