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Egyptian dessert cake

Egyptian dessert cake

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Make four sheets and two creams. Vanilla pudding and whipped cream with burnt sugar and nuts.

It was: We prepare 2 sheets at a time. Beat the egg whites, together with the sugar for the 2 sheets, mix the walnuts with the flour and add them with a spoon to the composition. In a tray lined with baking paper we put 2 tablespoons at a distance from the composition with the spoon, trying to make them as big as when they overlap to be the same. Bake in the hot oven for 20 minutes. We repeat the same procedure for the other 2 sheets. It is advisable to wait to prepare the ingredients for the other 2 sheets before removing the first ones from the oven so as not to leave the composition.

Cream 1: Put the yolks, sugar, starch or flour in a saucepan and gradually add the milk, stirring constantly. Put on low heat, stirring constantly until it thickens like a pudding. Remove the pan from the heat, add the butter and vanilla essence. Let the pudding cool completely.

Cream 2: Melt the sugar and put it on the foil to harden, then grind it well with a spatula. We mix the whipped cream with the crushed burnt sugar and the ground walnuts.

Assembly: We put the 4 baked countertops, which have cooled in the meantime, on a plate. Divide the creams into 3. Put the first top on a plate, then put the vanilla pudding, whipped cream, then another top and so on until it is finished. I cover the last top with whipped cream, and on top we scrape the chocolate.

Let the cake cool for a few hours.

Baklavaua, the pagan desert

This sweet dessert loses its origins in the mists of time. Both the Turks and the Greeks attribute their original recipe, but it has gone down in history as the "favorite Byzantine".

Seeing the pictures and reading the recipe, I felt a sudden need for a pagan pleasure with the taste of cinnamon, honey and a lot of walnuts, wrapped in thin veils and shiny dough. And so began my journey in the footsteps of the best baklavale!

In Turkey, considered the birthplace of this cake, there is an old recipe from 1871, which reveals a thin crust dressed in walnut and honey clothes and simply baked in a stone oven.

In Bosnia and Herzegovina, baklava is rich in nuts and takes on a late color, serving mainly in the holy months of Ramadan.

In Iran, baklava takes the form of a diamond, is drier and sprinkled with rose water for flavor.

In Afghanistan, the baklava is triangular and delicately covered with a delicious pistachio crust.

And if I woke you up with a pagan-flavored flavor of a dessert that will transport you to another world, I also thought of offering you four traditional recipes, so that you have something to touch, so to speak.

A pack of 500 g of pastry sheets is left to thaw for a few hours and then covered with a damp towel until used. Make a filling of ground walnuts (2 cups), sugar (150 g), cinnamon, a little honey and peel.

Lemon. In a tray put half of the pie sheets, greased on each side with a little butter, then pour the filling and cover with the rest of the sheets (also greased individually with butter). Make light notches on the surface of the cake (in what shape you want to cut it after baking) and then put in the oven. It is ready when it is well browned. During this time you can make a syrup from water, honey, sugar and rum, which you pour hot over the cake, when you take it out of the oven.

For each recipe the preparation method is the same, only the ingredients differ. For an Egyptian baklava you will need: 8 sheets of pie, 350 g peeled and chopped pistachios, 100g butter, and for syrup: 150g sugar, 1 lemon and orange oil (you can also use orange liqueur).

Fine pastry dough, for the filling: nuts, hazelnuts and pistachios, crushed, a little sugar and 2 tablespoons rose water. For syrup: water, sugar, lemon juice and rose water.

500g puff pastry (grease the sheets with olive oil, not butter), for the filling: large chopped walnuts, cinnamon, cloves, nutmeg and sugar for syrup: water, honey and vanilla.

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