Torte Egyptian Recipes

EGYPTIAN TORTE

Egyptian Torte image

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

Ingredients

1 (18 1/4 ounce) box Pillsbury yellow cake mix
1 teaspoon coconut extract
1 -12 ounce thawed Cool Whip
8 ounces chopped candied dates
1 1/3 cups evaporated milk
1 1/3 cups sugar
4 beaten eggs
1/2 cup melted butter
1 teaspoon vanilla
1 cup toasted almond

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

TORTE EGYPTIAN

Torte Egyptian image

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

Ingredients

biscuit ( cookie layer):
2 egg whites
2 Tbsp granulated sugar
1/2 Tbsp all purpose flour
40 g ground hazelnuts
yellow filling:
10 egg yolks
10 Tbsp granulated sugar
5 1/2 Tbsp flour
2 bag(s) vanillin sugar (20 g)
340 ml milk
170 g butter
crunchy filling:
140 g whipped cream powder
200 g plus 4 tablespoons granulated sugar
200 ml milk
120 g toasted hazelnuts, chopped

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.

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