Egyptian Girl Cake

I made this cake for my daughter’s birthday, last week. Light and creamy, it simply melts in your mouth. The cake has an interesting name, “Egyptian Girl”. To me is reminiscent of the song “Misirlou“, popular throughout the Eastern Mediterranean. Misirlou translated is Egyptian girl. Although I love the song and and the name would be quite appropriate for such, sweet, fine cake, I am not sure if that is the origin of the name. Nevertheless, the cake choice was a perfect fit for my girl, not so little any more, and her birthday. The recipe is a modified version of  this cake that is very popular throughout Balkans.

Egyptian Girl is a special cake with unique taste, worthy making for a special occasions. As it is the case with the most of fine Balkan cakes, takes an afternoon or morning to make, but it is not difficult, and has no exotic, hard to find ingredients. Cake has a soft, creamy texture, infused with wonderful aroma of roasted hazelnuts, which is a dominant flavor. The cream is made out of white and yellow filling layered in a sequence. Once you try it, it will be love at first bite.

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Egyptian Girl Cake

Light and creamy cake with roasted hazelnuts that will make you want another piece.

Course

Dessert

Cuisine

Balkan

Prep Time

2.5-3 hours

Cook Time

75 minutes

Passive Time

30 minutes

Servings

people

Ingredients

Cake Layer- ingredients per layer (3 layers required)

• 2 egg whites at room temperature
• 2 tbsp granulated sugar
• 1/2 tbsp flour all purpose
• 40 g roasted hazelnuts finely crushed

Yellow filling

• 10 egg yolks
• 10 tbsp granulated sugar
• 5.5 tbsp flour all purpose
• 20 g vanilla sugar
• 340 ml milk
• 170 g butter softened

White filling

• 340 ml whipping cream 35% cream
• 120 g granulated sugar caramelized
• 120 g roasted hazelnuts roughly crushed
• 3 tbsp powdered sugar

Course Dessert Cuisine Balkan Prep Time 2.5-3 hours Cook Time 75 minutes Passive Time 30 minutes Servings people Ingredients Cake Layer- ingredients per layer (3 layers required) 2 egg whites at room temperature 2 tbsp granulated sugar 1/2 tbsp flour all purpose 40 g roasted hazelnuts finely crushed Yellow filling 10 egg yolks 10 tbsp granulated sugar 5.5 tbsp flour all purpose 20 g vanilla sugar 340 ml milk 170 g butter softened White filling 340 ml whipping cream 35% cream 120 g granulated sugar caramelized 120 g roasted hazelnuts roughly crushed 3 tbsp powdered sugar

Instructions

Hazelnut Roasting

1. Preheat oven to 175°C (350°F). Line a baking tray with parchment paper and roast 260 g of raw hazelnuts for 25 minutes. Insert hazelnuts into kitchen towel. Gather all four towel corners and grab just above the hazelnuts, crafting a ball. Keep it for few minutes to have steam help loosen the roasted skins. Keeping the same grip, rub the ball in fast circular motion against other hand. Make sure you wear oven gloves, it is very hot!

   
2. Save 12-16 whole roasted hazelnuts for cake decoration
3. Once cooled, insert 120 g of roasted hazelnuts in large Zip-Lock bag and use a rolling pin to crush them finely.
4. In another bag, insert the remaining 120 g of roasted hazelnuts and use a rolling pin to crush roughly medium-size pieces.

Sugar Caramelizing

1. Use heavy bottom pan to melt 120 g of granulated sugar at medium heat. As it melts, sugar will turn from clear to golden brown, starting around the edges. You want to prevent the sugar from burning so using the wooden spoon mix the melted sugar at the edges towards the center of the pot. This will help melting sugar evenly, but do not over stir because the sugar may start to clump.
2. Prepare parchment paper on the back of a baking pan ahead of time, and pour liquid caramelized sugar on top. Use offset spatula to spread evenly. Work quickly and carefully, it is very hot! Let cool.

   
3. Once completely cooled, break into smaller pieces and insert into another large Zip-Lock bag. Use rolling pin to crush to small pieces, but not powdered.

Cake

1. Preheat oven to 170°C (340°F)
2. Beat egg whites at high speed to form stiff peaks while gradually adding sugar.
3. Mix hazelnuts and flour in a separate small bowl.
4. Fold the hazelnut/flour mix carefully into the beaten egg whites.
5. Use butter to grease a 23 cm (9 inch) spring form pan.
6. Use parchment paper to line the bottom of the spring form pan.
7. Spread the egg white mixture evenly into the spring form pan and bake for 25 minutes.

   
8. While first layer is baking, repeat the same process to make second, and then finally a third layer.
9. Take the baked layer from the oven, and use a heat resistant plastic knife to separate from the pan's side.
10. Open the form, and put the layer on the cooling rack, with the parchment paper still attached. Let it cool.

    
11. Repeat with other 2 layers.

Yellow Filling

1. Mix milk with flour, making sure that there are no lumps.
2. Separate egg yolks and whisk together with 8 tbsp of sugar and vanilla sugar.

   
3. Use double-boiler over medium heat to thicken yolk mixture, whisking constantly, for about 5-7 minutes. Add milk mixture and whisk continuously until very thick, about 10 minutes.
4. Cool it in a cold water bath, whisking constantly.
5. With mixer, cream the butter and add 2 tbsp sugar. Mix until light and fluffy, about 5 minutes.
6. Add cooled yolk mixture and beat until fully incorporated. Set aside.

White Filling

1. Beat whipping cream with the mixer on high, until stiff peaks form, about 5-6 minutes. Add powder sugar and incorporate fully.
2. Fold crushed roasted hazelnuts and caramelized sugar into whipped cream. Set aside.

Assembling

1. Place first layer on a serving plate, peel off the parchment paper.
2. Spread approximately 1/4 of yellow filling onto cake layer.
3. Spread approximately 1/3 of white filling on top of yellow filling.

   
4. Repeat the process with other 2 cake layers, added on top.

   
5. Spread last 1/4 of yellow filling over the sides of the cake.
6. Use whole roasted hazelnuts to decorate the top of the cake.
7. Cover and keep refrigerated.

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