White Egypt cake

Preparation steps

• For the biscuit, beat the egg whites into solid snow and gradually add the ingredients one by one by hand, stirring lightly with a whisk. Pour the biscuit mixture into a 26cm cake tin. Bake for about 15 minutes at 170 degrees. Bake such three biscuits.
• For the first filling, boil 1/2 l of milk with powdered sugar and especially with a little milk, stir in the egg yolks and thickener. Add to the hot milk and mix carefully so that the cream does not burn. Remove from the heat and add the broken chocolate. white lino lada or plain eurocream-milk cream spread. Add margarine and previously mixed sweet cream-whipped cream to the cooled cream.
• For the second cream, make a sweet whipping cream and add a little melted white chocolate for a finer taste, or white lino or other cream spread instead.
• On the first crust, spread a third of the first cream and then a third of the second cream, then sprinkle a little with roasted hazelnuts .... so repeat two more times until you run out of ingredients. I painted the excess cream with cake paint and decorated the cake on the outside. , my favorite and I hope you too!