Tort egiptean (Egyptian Cake)

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             Astazi este o zi speciala pentru mine fiindca eu si sotul meu sarbatorim 4 ani de cand ne-am casatorit!!! Poate unora li se pare mult, pentru noi insa a trecut foarte repede acest timp, am trait multe experiente frumoase si o iubire cum sper sa cunoasteti toti in viata aceasta, iubire pentru care ii multumesc lui Dumnezeu in fiecare zi!
             Cum sotului meu i-a placut acest tort, am zis ca e o foarte buna ocazie sa il refac de ziua noastra :) Reteta este preluata de pe blogul Amaliei, careia ii multumesc!
             Today is a special day for me because me and my husband celebrate 4 years of marriage!!! Maybe for some people that's a lot of time, but for us that time just flew so fast, we shared a lot of beautiful experiences and a true love, a love that I wish all of you will know in this life, a love that I thank God every day for it!

           Since my husband loved this cake, I thought it's a good occasion to do it for our anniversary :)

The recipe is taken from Amalia's blog, who I have to thank for!

Ingrediente/Ingredients:

 Pt o foaie (ne trebuie 3 foi)/For a layer(we need 3):
   2 albusuri/2 egg whites
   2 linguri zahar/2 tablespoons sugar
   0.5 linguri faina/0.5 tablespoons flour
   40 g alune macinate/40 g ground hazelnuts (cashews)

Pt crema 1/For cream number1:
   6 galbenusuri/6 egg yolks
   6 linguri zahar/6 tablespoons sugar
   340 ml lapte/340 ml milk
   2 linguri faina/2 tablespoons flour
   170 g unt (la temp camerei)/170 g butter (at room temperature)
    vanilie/vanilla

Pt crema 2/For cream number 2:
    250 ml frisca lichida/250 ml cream
    150 g zahar/150 g sugar
    120 g alune zdrobite bucati mai mari/120 g chopped hazelnuts

Pt decor/For decorating:
    250 ml frisca/250 ml cream
    50 g ciocolata alba/50 g white chocolate
    picaturi de zahar ars/caramel drops

Cum se face/How it's made:


Mai intai ne ocupam de foi. Maruntim 40 g nuci caju pentru prima foaie.
We start making the cake sheets. We mince 40 g of nuts very well.

Separam 2 albusuri de galbenusuri si batem albusurile spuma cu 2 linguri zahar. Adaugam alunele macinate amestecate cu faina si incorporam in bezea.
We separate the egg yolks from the egg whites and we beat the egg whites very well, adding the sugar one tablespoon at a time. We add the minced nuts mixed with the flour, folding them in the batter.

 Tapetam fundul unei tavi de copt cu diametrul de 24 cm cu hartie de copt (eu am pus staniol, dar va sugerez hartia de copt sa nu se lipeasca foile) si nivelam bezeaua pe forma. Punem in cuptorul preincins la 160 grade pentru 20-25 minute.
Intre timp, spalam ustensilele si ne apucam de a doua foaie, in total sunt 3 foi.
We put baking paper on the bottom of a 24cm round cake pan and we add the batter, flattening it nicely.

We place it in the preheated oven at 320 degrees for 20-25 minutes.

Meanwhile we wash our kitchen tools and start making the second sheet, they're 3 sheets total.

Scoatem din cuptor prima foaie si o punem pe a doua.
When the first sheet is done, we take it out of the oven and we place the second one in.

Dupa ce am terminat cu foile si le-am pus la racit pe un gratar, ne apucam de crema 1.
Amestecam intr-un vas galbenusurile cu zaharul.
When the cake sheets are done, we start preparing cream number 1:

We mix the 6 egg yolks with the sugar.

Adaugam peste galbenusuri laptele si faina si lasam sa fiarba la foc mic, amestecand continuu.
We add the flour and the milk and we place the pot on low heat, stirring continuously.

Crema se va ingrosa treptat pana va deveni ca o budinca.
The cream will start to thicken like a pudding.

Luam de pe foc si lasam sa se raceasca complet. Consistenta cremei va fi asa:
We leave it aside, until it cools off completely. It will look like this:

      
 Mixam untul intr-un bol putin si adaugam cate o lingura din crema de vanilie treptat si mixam, la sfarsit adaugand vanilie.
In a bowl, we beat the butter a little bit and we add one tablespoon at a time from the cooled vanilla cream, until we obtain a nice cream (we add vanilla at the end)

      
 Crema obtinuta o dam la frigider pana ne ocupam de a doua, timp in care se va intari putin.
 We place the bowl in the fridge until we finish cream number 2.

Acum ne apucam de crema 2.
Topim zaharul pe foc mic, pana se caramelizeaza frumos, fara a se arde, si il turnam in strat subtire pe o foaie de copt.

We start making cream no 2:

We caramelize the sugar in a pot and we pour it in a thin layer on a baking paper sheet. 

Lasam zaharul ars sa se raceasca, il rupem bucati si il punem intr-o punga mare care se sigileaza si il batem bine cu sucitorul (cu cat sunt mai mici cu atat e mai bine)
We let it cool down and we take the pieces and place them in a zipper bag. We close the bag and beat the sugar pieces with a a heavy tool, until it's broken in small pieces, the smaller the better.

Zaharul ars zdrobit: (eu am luat cateva "picaturi" mai mari pentru decor)
I've taken some bigger pieces for decorating the cake.

Intr-un bol mixam frisca foarte bine si adaugam alunele zdrobite si zaharul ars.

In a bowl, we beat the cream very well, and we add the caramelized sugar and the chopped nuts and we fold them gently into the cream.

 Crema 2 este gata:
 Cream number 2 is finished:

Scoatem crema 1 de la frigider si ne apucam de asamblat. Foaie + 1/3 crema 1 + 1/3 crema 2, foaie, etc.
Punem o foaie pe un platou si peste intindem 1/3 din crema 1.  
We can start assembling the cake following this rule: 1 sheet of cake, 1/3 of cream no 1, 1/3 of cream no 2, and so on...
We place a cake sheet on a big plate and we put 1/3 of cream no 1 on top.

Intindem 1/3 din crema 2 peste:
We place 1/3 of cream no 2 above:

Repetam actiunea pana cand terminam cu stratul din crema 2.
We repeat these layers until we finish with cream no 2 on top.

Batem optional 250 ml frisca si intindem deasupra. Razuim ciocolata alba si punem picaturile de zahar ars.
We whip the other 250 ml of cream (optional) and we decorate the cake with it, adding white shredded chocolate and "tears" of caramel on top. 

Tortul frumos decorat il dam la frigider pentru minim 6 ore, timp in care zaharul ars se va topi in crema.

We place the nicely decorated cake in the fridge for at least 6 hours, in this time the caramel will slowly melt in the cream.

Sectiune si felie pentru voi:
A section for you:

Si o felie delicioasa de tort ca sa sarbatorim :) Bon appetit si sa fiti iubiti!

And a slice of cake so we can celebrate :) Bon appetit and be loved!