Egyptian flourless cake

Ingredients

Custard

400 milliliters (1.7 cups) milk
180 grams (6.3 ounces) sugar
70 grams (2.5 ounces) cornstarch
1 teaspoon vanilla extract
200 milliliters (0.8 cups) cold milk
10 egg yolks
250 grams (8.8 ounces) butter

Meringue Cake Layers

10 egg whites
Pinch of salt
1 teaspoon vanilla extract
250 grams (8.8 ounces) powdered sugar
60 grams (2.1 ounces) cornstarch
200 grams (7.1 ounces) ground peanuts

Crocant

100 grams (3.5 ounces) sugar
50 milliliters (0.2 cups) water
100 grams (3.5 ounces) roasted chopped nuts

Equipment

Mixer
Essential for whipping egg whites into a perfect, stiff foam. If possible, use a stand mixer as it provides consistent results and frees up your hands.
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Use parchment paper or silicone baking mats to ensure the meringue layers don’t stick. They also make cleanup easier.
Pastry Bags
Important for piping the meringue into neat layers. Tip: use a #1A piping tip for a clean, professional look.
Mixing Bowls
Multiple bowls of varying sizes will be needed for different parts of the recipe. Preferably, use glass or metal bowls to avoid any residual grease, which can deflate the eggs whites.
Thermometer
Optional but helpful to ensure sugar syrups reach the correct temperature without burning.

Instructions

Step 1

1. Separate the egg whites and yolks. Bring 400 milliliters (1.7 cups) of milk to a boil. Tip: Stir occasionally to prevent a skin from forming on the milk.

Step 2

2. In a separate bowl, mix 180 grams (6.3 ounces) of sugar, 70 grams (2.5 ounces) cornstarch, and 1 teaspoon of vanilla extract. Add 200 milliliters (0.8 cups) of cold milk and mix well. Tip: Use a whisk to ensure there are no lumps.

Step 3

3. Beat the egg yolks and pour them into the cornstarch mixture. Tip: Beat the yolks until they are pale yellow for a smoother custard.

Step 4

4. Pour the yolk mixture into the boiled milk while stirring constantly until bubbles form. Cook for an additional 20 seconds. Tip: Constant stirring prevents the mixture from curdling.

Step 5

5. Transfer the custard into a container for cooling and cover it with plastic wrap to prevent a skin from forming. Tip: Let it cool completely before using in the next step.

Step 6

6. Beat 10 egg whites with a pinch of salt and 1 teaspoon of vanilla extract until foamy. Gradually add 250 grams (8.8 ounces) of powdered sugar while continuing to beat for another 5 minutes. Tip: Make sure the bowl is clean and dry for the egg whites to whip properly.

Step 7

7. Gently fold in 60 grams (2.1 ounces) of cornstarch and 200 grams (7.1 ounces) of ground peanuts. Tip: Fold carefully to avoid deflating the meringue.

Step 8

8. Transfer the meringue mixture to a pastry bag and pipe three circles. Bake each layer in sliding rings at 338°F (170°C) for 30 minutes. Cool the layers completely in the rings. Tip: Do not leave the meringue in the bag or bowl for too long to avoid losing volume.

Step 9

9. Whip 250 grams (8.8 ounces) of butter until fluffy. Slowly add the cooled custard base, beating continuously until smooth. Tip: Make sure the custard base is completely cool to avoid it melting the butter.

Step 10

10. Remove the meringue layers from the rings and assemble the cake. Tip: Handle the meringue layers with care as they are fragile.

Step 11

11. Pour 100 grams (3.5 ounces) of sugar and 50 milliliters (0.2 cups) of water into a pan. Bring to a boil without stirring. Add 100 grams (3.5 ounces) of roasted chopped nuts. Tip: Caramelize the sugar evenly for a smooth crocant.

Step 12

12. Stir continuously as the water evaporates and the mixture begins to change color. Tip: Lower the heat to prevent burning.

Step 13

13. Assemble the cake: Place a meringue layer, followed by a layer of custard, then a layer of crocant. Repeat the layers. Cover the entire cake with the remaining custard and decorate with leftover crocant. Tip: Refrigerate the cake for a few hours to set before serving.

Servings

Transform your meringue cake into the highlight of your dessert table with a few creative serving suggestions 🌟:

Fresh Fruit: Add a burst of color and freshness by serving with a medley of raspberries, strawberries, and blueberries on the side.

Decadent Drizzles: A drizzle of chocolate ganache or caramel sauce can elevate each slice to the next level of indulgence.

Whipped Cream: Offering a dollop of lightly sweetened whipped cream alongside can create a delightful contrast with the crisp meringue and creamy custard.

Mint Leaves: Garnish with fresh mint leaves for an aromatic, elegant touch that adds a pop of green and a refreshing finish.

Whether you serve it at a fancy dinner party or a cozy family gathering, this meringue cake will captivate all hearts and taste buds💖✨!

Variations

For those following dietary restrictions, you can still enjoy this divine meringue cake! Here are some tasty variants:

👉 **Gluten-Free**: Lucky you, this recipe is naturally gluten-free! No need to make any changes.

👉 **Vegan**: Replace egg whites with aquafaba (chickpea brine) to make the meringue. Use plant-based milk and a vegan butter substitute for the custard. Make sure to use a binding agent like agar-agar instead of traditional gelatin. 🌱

These modifications ensure that everyone can enjoy this delightful cake, no matter their dietary preferences or allergies! 🎉🍰

Faq

Why did my meringue come out flat?
You likely had some grease or yolk in your egg whites, or they weren't beaten to stiff peaks. Make sure your mixing bowl and utensils are perfectly clean, and beat the egg whites thoroughly.
Why is my custard lumpy?
This can happen if the custard is not stirred constantly while heating. Use a whisk and make sure to stir continuously until it thickens.
Can I use a hand mixer instead of a stand mixer?
Yes, but it may take longer and require more effort. A stand mixer is recommended for the most consistent and efficient results.
How do I store leftover cake?
Keep the cake covered in the refrigerator for up to three days. The meringue layers may soften slightly but will still be delicious.
Can I make the meringue layers in advance?
Absolutely! You can bake the meringue layers a day in advance. Store them in an airtight container at room temperature until you're ready to assemble the cake.
How can I make sure my crocant doesn't burn?
Monitor the sugar syrup carefully and reduce the heat once it starts to change color. Stir constantly to avoid burning.