White Egypt Cake

White Egipt cake is pure perfection on your plate. With its smooth, creamy layers and delicate sweetness, every bite melts in your mouth, delivering an unforgettable taste experience.

Ingredients:

For the Cake Layers:

• 11 egg whites
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 tablespoon finely ground walnuts
• 5 tablespoons all-purpose flour
• 1 teaspoon baking powder

For the Yellow Cream:

3 1/3 cups milk

11 egg yolks

9 tablespoons sugar

1 teaspoon vanilla extract

2/3 cup chopped white chocolate

8 tablespoons cornstarch

1/2 cup margarine or unsalted butter

1 tablespoon orange zest

For the White Cream:

1 1/4 cups heavy whipping cream

1 cup sour cream

2 tablespoons powdered sugar

3/4 cup finely ground hazelnuts

Instructions:

Cake Layers:

Preheat your oven to 350°F (175°C).

In a large bowl, beat the 11 egg whites with 1 tablespoon sugar and 1 teaspoon vanilla extract until stiff peaks form.

Gently fold in the finely ground walnuts, flour, and baking powder until just combined.

Spread the batter evenly into a parchment-lined baking pan (or divide into 3 pans for thinner layers).

Bake for about 15 minutes, or until lightly golden.

Cool in the oven with the door slightly open to prevent the sponge from collapsing. Once cooled, remove and slice vertically if needed to form layers.

Yellow Cream:

1. In a bowl, beat the 11 egg yolks with 9 tablespoons sugar and 1 teaspoon vanilla extract until creamy.
2. In a separate cup, dissolve the cornstarch in a little water and mix into the egg mixture along with about 3/4 cup of the milk.
3. Bring the rest of the milk (about 2 1/2 cups) to a boil in a saucepan.
4. Remove from heat, slowly pour in the egg mixture, stirring constantly.
5. Return to low heat and cook while stirring until thick and smooth (about 5–8 minutes).
6. Remove from heat, then stir in the white chocolate, margarine or butter, and orange zest.
7. Mix until melted and smooth. Let cool completely.

White Cream:

1. In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff.
2. Gently fold in the sour cream and ground hazelnuts. Chill until needed.

Arranging the layers:

1. Place the first cake layer on a serving tray. Spread a generous layer of yellow cream over it.
2. Add a second layer of cake, then spread the white cream.
3. Repeat the layers: cake → yellow cream → cake → white cream.
4. Finish with a final layer of yellow cream on top and decorate with whipped cream, hazelnuts, or white chocolate curls as desired.