Egyptian cake

Preparation steps

• First, caramelize the praline sugar and spread it thinly on baking paper and leave to cool. Beat it in a mortar, but do not overcook. Leave for later in a dry place.
• For the biscuit, first make a solid snow of egg whites, add sugar, flour and hazelnuts. Bake in a cake tin Ø 26 cm bottom lined with baking paper at 170 ° C for about 25 minutes. Repeat three times to get three crusts.
• For the yellow cream, beat the egg yolks and sugar well to whiten, add the flour and vanilla seeds. Bring the milk to a boil and over a low heat add the egg yolks stirring constantly for a few minutes until the cream is cooked (since I increased the amounts for a larger mold, I think another tablespoon or two of flour should be added to make the cream harder and hold better later when mixed with butter). When the cream has cooled, beat out the butter and add a tablespoon by tablespoon of the cream until combined.
• Beat in the whipped cream, milk and sugar until firm, add the hazelnuts and pralines (leave a little praline to sprinkle over the top for garnish).
• First, arrange the biscuit, yellow cream, white cream… and so on three times. Since the yellow cream is generous, leave a little to spread on the side of the cake. Sprinkle pralines over the top.