EGYPTIAN CAKE

Find a selection of household tips and recipes for Egyptian Foods.

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CocoaButter
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EGYPTIAN CAKE

Post by CocoaButter » Thu Oct 01, 2009 8:18 pm

5 tbsp. chocolate
5 tbsp. water, boiling
1/2 c. butter
1 1/2 c. sugar
4 egg whites, stiffly beaten
1 tsp. vanilla
4 well beaten egg yolks
1/2 c. milk
1 3/4 c. flour
2 level tsp. baking powder
Pinch of salt
[shadow=yellow]
Dissolve the chocolate in the water. Cream butter; blend with it the sugar, then add the egg yolks (well beaten). Next, add 1/2 cup milk and the chocolate. Mix and sift the flour with the baking powder and a pinch of salt. Add to the above mixture. Lastly fold in the stiffly beaten egg whites and flavor with 1 teaspoon of vanilla. Bake in moderate oven in layers.[/shadow]
NOUGAT FILLING FOR EGYPTIAN CAKE:
2 egg whites
2 egg yolks
Few grains of salt
1 c. nut meats
5 tbsp. powdered sugar
2 c. whipped cream


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Netyoda
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Post by Netyoda » Fri Oct 02, 2009 8:19 am

Sounds interesting!

What are "nut meats" ? Not sure I've come across them before.

Lee

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Post by CocoaButter » Fri Oct 02, 2009 9:54 am

“Nutmeats” for a baked good refers to the nuts without the shells and in a raw state. If your recipe calls for one cup of nutmeats, just fill a cup measure with the nuts and without the nuts already chopped. You should probably select walnuts. But, it’s hard for me to know. If you are preparing a savory dish, the recipe is probably refering to walnuts which, like hazlenuts and peanuts, have a thin skin over the nut as well. Remove that outerskin by blanching quickly, rub off the skin, and then measure for your recipe. You can also purchase ‘nutmeat’ in the baking aisle of most grocery stores – comes in a tin.
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