Best 3 Torte Egyptian Recipes
**Torte Egyptienne: A Culinary Journey Through Layers of Sweetness and History**
Embark on a delectable adventure with Torte Egyptienne, a multi-layered cake that tantalizes taste buds with its intricate flavors and rich history. Originating in the heart of Egypt, this dessert has captivated hearts and palates for centuries. As you explore our collection of recipes, you'll discover variations that showcase the essence of this classic treat, each offering a unique symphony of textures and tastes. From the traditional recipe that embodies the authentic Egyptian experience to modern interpretations that add a contemporary twist, our selection caters to every palate. Prepare to be mesmerized by the flaky layers of filo pastry, the velvety smooth custard filling, and the delicate dusting of powdered sugar that adorns this masterpiece. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful baking endeavor. Indulge in the timeless charm of Torte Egyptienne, a true testament to the enduring power of culinary heritage.
TORTE EGYPTIAN
I found this recipe on a site called Palachinka. I was drawn there by the absolutely, devastatingly delicious looking picture. It is a little time consuming, making the biscuit (or cookie) crust, but it sounds completely divine. I think you will need to have a metric conversion table, unless you just do that yourself. I am...
Provided by Amy Alusa
Categories Other Desserts
Number Of Ingredients 17
Steps:
- 1. Biscuit (Cookie layer): Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170°C for about 25 minutes. You will need 3 biscuits like this for the whole cake.
- 2. Yellow Filling: Cook egg yolks, sugar, flour, vanilla sugar and milk on low heat until very thick stirring continuously. Beat butter and add cooled yolk cream. Beat until incorporated.
- 3. Crunchy Filling: Whip the cream powder with the milk. Melt sugar like for the praline. Pour it on a baking paper, spread thin. Work quickly! When it's completely cooled, separate it from the paper and crush with a rolling pin. Do not powder as it will give this layer it's crunchiness along with the nuts. Fold chopped nuts and caramel into the whipped cream.
- 4. Assembling: Place one biscuit on a serving plate, spread yellow filling, then crunchy one and repeat for the two remaining biscuits. You'll have some yellow filling leftovers. Spread it over the sides of the cake.
EGYPTIAN TORTE
Make and share this Egyptian Torte recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 10m
Yield 10 slices
Number Of Ingredients 10
Steps:
- Add Extract to Cake mix and bake as directed using two round 8 or 9 inch cake pans.
- Next cook and stir filling over medium heat until thick ( generally and depending on your stove around 5-10 minute ) & add 1 cup of toasted almonds, then let the mixture cool.
- When filling and Cake have cooled, spread filling between layers and on top of the Cake.
- Last spread Cool Whip around the sides and Enjoy!
Nutrition Facts : Calories 576.1, Fat 27.7, SaturatedFat 10.1, Cholesterol 119.8, Sodium 469.8, Carbohydrate 74, Fiber 2.2, Sugar 50.6, Protein 10.3
CASSATA CAKE
Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
- Sift the flour, baking powder, and salt together.
- Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
- Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
- Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
- To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
- To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
- To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
Nutrition Facts : Calories 601 calories, Carbohydrate 84.1 g, Cholesterol 133.4 mg, Fat 23.6 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 14 g, Sodium 174.2 mg, Sugar 63.6 g
Tips:
- Selecting Fresh Ingredients: Use fresh, ripe vegetables and fruits for the best flavor and texture. Freshly ground spices and herbs provide a more intense flavor compared to pre-packaged ones.
- Preparing the Rice: Rinse the rice thoroughly to remove any starch and impurities. Soaking the rice for at least 30 minutes before cooking helps yield softer and fluffier grains.
- Using the Right Cooking Utensils: A heavy-bottomed pot or Dutch oven is ideal for cooking rice, as it distributes heat evenly and prevents scorching. A wooden spoon or spatula is recommended for stirring the rice gently to avoid breaking the grains.
- Seasoning the Rice: Adding salt or a bouillon cube enhances the flavor of the rice. Experiment with different seasonings and herbs to create unique flavor profiles.
- Cooking Techniques: The absorption method, where the rice is cooked in a specific ratio of water or broth, is a common technique. The pilaf method involves toasting the rice in oil or butter before adding liquid, resulting in a more nutty flavor.
- Cooking Time and Resting: Cooking time varies depending on the type of rice and the desired texture. Generally, white rice takes around 15-20 minutes, while brown rice may require 30-40 minutes. Allow the cooked rice to rest for a few minutes before serving to let the grains absorb any remaining moisture.
- Storing and Reheating: Cooked rice can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a small amount of water or broth to prevent the rice from drying out.
Conclusion:
Rice is a versatile ingredient with countless culinary possibilities. Whether served as a main course, a side dish, or an ingredient in other dishes, rice offers a blank canvas for creativity in the kitchen. By following these tips and experimenting with different techniques, you can create delicious and memorable rice-based dishes that will impress your family and friends. From the classic Egyptian Torte to the aromatic Jeera Rice, the diverse recipes in this article provide a glimpse into the culinary heritage of rice around the world. So, embrace the versatility of rice and embark on a culinary journey filled with flavor and satisfaction.
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