Cake "Egyptian" or "Creme brulee" with nuts

Cake "Creme brulee" with nuts, butter-custard and butter cream - a very tasty and unusual cake with an oriental touch.

Ingredients

• For cakes (3 pcs.):
• Proteins - 9 pcs.
• Nuts (walnuts or hazelnuts) - 150 g
• Sugar - 105 g (7.5 tablespoons without a slide)
• Wheat flour - 1.5-3 tbsp. spoons
• For buttercream custard:
• Yolks - 9 pcs.
• Milk - 400 ml
• Butter - 200 g
• Sugar - 3-5 tbsp. spoons with a slide
• Starch - 3 tbsp. spoons
• Vanilla - to taste
• For the crispy layer:
• Cream 33-40% - 350-400 g
• Nuts (walnuts or hazelnuts) - 150 g
• Sugar - 200 g (for caramel)
• Water - 2 tbsp. spoons

Directions

1. Grind 300 g of nuts, preferably walnuts or hazelnuts.
2. For one cake in a bowl, beat the whites (3 pcs.) Until a thick foam. Add sugar in small parts (2.5 tablespoons). Continue whisking until stiff foam. Pour flour (½ tablespoon) into chopped nuts (50 g) and mix gently. Pour nuts with flour into whipped proteins. Mix well.
3. Using a pastry bag or spoon, spread the cake batter evenly around the circle. (You can use a detachable form. The diameter of my cakes is 22 cm.) Bake for 20-25 minutes (until the whole cake is golden) at 170 degrees.
4. Repeat the same for the second and third layers of the "Egyptian" cake.
5. Combine the yolks in a bowl. Mix lightly. Add starch and 50 ml of milk. 350 ml milk, sugar and vanilla sugar, bring to a boil. Mix both masses and cook until boiling, stirring constantly.
6. Beat the butter with the custard, gradually adding the cream to the butter (the ingredients should be at the same temperature). Allow the mass to cool completely to room temperature, covering the mass with cling film in contact with the surface of the cream.
7. Boil caramel. 200 g sugar and a couple of tbsp. Bring a tablespoon of water to a boil, cook until amber. Pour the finished caramel on a silicone mat, leave until completely solidified. Grind caramel in a blender.
8. Whip the cream and add 150 g of nuts and caramel crumbs to them.
9. Assemble the cake, alternating between layers, custard and buttercream.
10. Leave the Egyptian or Creme Brulee cake with nuts in the refrigerator for at least 3 hours.