Egyptian torte

Special occasions call for a special cake. This is that kind of cake.

I baked it first time at my parents house for the family gathering and all I can say is that was very well excepted and gone so fast that I didn’t have a chance to taste it. Naturally I had to make it again and then again and again…to shorten the long story since then it’s in my recipe book and just occasionally will go through a makeover but with the same ingredients, would not dare to change anything there.

The only problem that we have with this cake is that tastes even better after day or two sitting in the fridge. At the same time this is one of the cakes that will make you sneak out during the night and stole a peace from the fridge, hoping no one will notice. See the problem?

For my friend Marijana who generously shared the recipe with me and for many birthdays to come! Thank you dear friend for such a delectation.

Egyptian torte


150 gr chopped walnuts

150 gr chopped dates

150gr chopped sultanas

5 tablespoons plain flour

10 egg whites

10 tablespoons caster sugar


10 egg yolks

250 gr powdered sugar

250 gr unsalted butter

Heat the oven to 150C. Line five, 6″  baking tins with baking paper. If case you don’t have so many baking tins the same size, bake them in rounds. It doesn’t take long to bake this base, so that is ok too.

In a medium size bowl mix walnuts, dates and sultanas. Add 5 tablespoons of plain flour and gently mix with fingers. What you are doing here is just coating sticky dates and sultanas with flour. In a large bowl mix egg whites with sugar for 5 minute or until firm and glossy. Mix egg whites with dry fruit and walnuts very gently, with a spoon. Divide this mixture into 4 equally same portions and spread gently into baking tins. Bake for 20 minutes. Once done, leave to cool on a cooling rack.

Filling can be prepared even the previous day. If you decide to do that then all you have to do before use is to take out of the fridge to soften at a room temperature.

Mix egg yolks with powdered sugar in a metal bowl, until very pale. Use bain-marie or just fill the pot with water, place on the stove and once it’s boiling, reduce the temperature and place the bowl with egg yolks on the top. Stir constantly while cooking. It’ll take approximately 20 minutes to thicken but that is what’s needed for this filling. Leave aside to cool.In a different bowl mix butter until pale and add to a slightly cooled egg yolk mixture.

Divide filling into four batches, leaving 30% of it for coating and use the rest for filling the layers. Assemble the cake by adding filling to every layer and then coat the cake with same filling.

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