Home » ceva dulce/ sweets » Tort egiptean / Egyptian Cake

Tort egiptean / Egyptian Cake

A fost o vreme cand eram in fiecare zi cu nasul in forumuri de gatit ca sa prind curaj sa incerc si eu sa gatesc si eventual si sa postez. Retetele adunate in tot acest timp s-au strans intr-un caietel si sper sa am timp sa fac macar jumatate din ele caci sunt asa de multe. Printre ele se numara si un tort care mi-a atras atentia cu numele sau, tort egiptean. Am stat sa ma gandesc daca am auzit vreodata de un desert din aceasta parte a lumii si sincer chiar nu imi aduc aminte. La noi in Romania deserturile au nume simple care descriu pur si simplu prajitura sau sunt nume, sa zicem consacrate, care vor mai fi o buna vreme pe rafturile cofetariilor.

Asadar sa va spun ce tort am facut eu de curand, acesta, egiptean se pare.

Avem nevoie de:

  • 6 oua
  • 11 linguri de zahar
  • 6 linguri de faina
  • 120 gr nuci macinate
  • 350- 400 ml lapte
  • 150 gr unt
  • o esenta
  • 200 ml frisca lichida
  • cam 150 gr nuci taiate mai mari


Pt blat vom separa albusurile de galbenusuri. Vom bate la mixer albusurile cu 5 linguri de zahar si vom pune peste ele 4 linguri de faina si nucile macinate. Rezultatul il punem in tava cu hartie de copt la foc moderat. In 30 minute ar trebuie sa fie gata.  Puteti folosi o tava mai mare doar o data, sau dupa preferinte, tavi mai mici cam de 15-20 cm diametru, de 2 sau 3 ori.


Separat amestecam galbenusurile ramase cu restul de faina, zahar si lapte. Cand s-au omogenizat le punem pe foc sa dea in fiert. Le lasam sa devina o crema groasa si la final punem esenta, pt aroma si untul si amestecam bine.

Batem la final si frisca si o amestecam cu nucile taiate mai mari.


Cand blatul s-a copt il dezlipim usor de pe hartia de copt, il taiem, sau nu, dupa preferinta si punem peste el crema si frisca amestecata cu nuci. Eu l-am taiat in 3, dupa cum vedeti si am facut o prajitura mai inalta si am lasat-o asa, putin stilizata, ca sa puteti admira straturile din interior.

Gustul este divin. La frigider blatul se va inmuia si mai mult, nu va fi deloc tare, nici macar pe margini si nucile din blat si crema vor da un gust special prajiturii.


Pofta mare!

English version:

There was a time when I was in every day looking on cooking forums trying to get enough courage to try the recipes myself, to cook and eventually to post them. The recipes I gathered during this time are now in my scrap book and I hope to have time cook at least half of them because they are so many. Among them this cake caught my attention with its name, Egyptian cake. I was thinking if I ever heard of a desert from this part of the world and I honestly don’t remember. Our simple Romanian desserts have names that simply describe the cake or names, so good known, that I think they will be on the confectioneries shelves for quite a while.
So let me tell you what cake I baled recently, this Egyptian apparently.
We need:

  • 6 eggs
  • 11 tablespoons sugar
  • 6 tablespoons flour
  • 120 g ground nuts
  • 350 – 400 ml milk
  • 150 g butter
  • an essence, for the flavor
  • 200 ml whipped cream
  • About 150 g bigger chopped walnuts or nuts

For the countertop we will separate the egg yolks from the whites. We mix the egg whites with 5 tablespoons of sugar and over them we put 4 tablespoons of flour and the ground nuts. The result is put in the pan with parchment paper at moderate heat. In 30 minutes it should be done.
You can use a large pan only once or as you wish, smaller trays of about 15-20 cm diameter, 2 or 3 times.
Separately mix the remaining egg yolks with the remaining flour, sugar and milk. When they are homogenized put them in a pan to boil. Let them become a creamy mixture and boil for about 30 seconds and finally put over it the essence for flavor and then the butter and mix well.
Beat the cream and mix it with the chopped walnuts.
Then you peel off easily the baked cake countertop from the baking paper, cut it, or not, as you like and put over it the cream and whipped cream mixed with the nuts. I’ve cut it in three, as you see, and I made a taller cake and I left it simple, less stylized, so you can admire the inner layers.
The taste is divine. Refrigerated the cake will soften even more, it will not be hard at all, not even on the edges of the nuts and cream cake will give it a special flavor and a wonderful texture experience.



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