Egyptian Hazelnut Cake Recipe

If you’ve never tried an Egyptian Hazelnut Cake Recipe, you’re in for an absolute treat. This cake isn’t just a dessert—it’s a celebration of textures and flavors that come together in the most delightful way. I find it perfect for those cozy afternoons when you want something nutty, sweet, and a little bit special without too much fuss.

What makes this Egyptian Hazelnut Cake Recipe really stand out is the combination of fluffy hazelnut meringue layers paired with a luscious buttercream and salted caramel filling. It almost feels like a little trip to an Egyptian bakery from the comfort of your own kitchen. Trust me, once you try it, you’ll want to make it again and again.

Ingredients You’ll Need

The ingredients for this cake blend simple staples with the rich, nutty flavor of hazelnuts—freshly ground if you can manage it. Each component is chosen to complement the others and build a cake that’s more than the sum of its parts.

• Egg whites: Vital for creating the light meringue layers; be sure they’re at room temperature for better volume.
• Fine sugar: It blends more smoothly into the meringue for that perfect glossy finish.
• All-purpose flour: Just a touch to help stabilize the meringue and give a little structure.
• Ground hazelnuts: Toast them lightly if you want an extra nutty aroma before grinding.
• Egg yolks: Used in the buttercream filling for that rich, silky texture.
• Cornstarch: Helps thicken the custard-style buttercream without lumps.
• Granulated sugar: For both the cake and caramel – pay attention to avoid burning when making caramel.
• Milk: Use full-fat for creaminess in the buttercream.
• Vanilla extract: Just a teaspoon adds warmth and depth.
• Butter: Softened, so it creams smoothly into your buttercream filling.
• Heavy cream: The base for your silky caramel filling.
• Ground hazelnuts (for caramel filling): Adds texture and enhances the nutty profile of the caramel.
• Unsweetened cocoa powder: Great for dusting and a subtle contrast in flavor.

Variations

While I usually stick pretty close to the classic Egyptian Hazelnut Cake Recipe, I love playing with it a little depending on the occasion or what I have on hand. Don’t hesitate to make it your own—you really can’t go wrong here.

• Chocolate twist: Adding a few tablespoons of cocoa powder to the meringue mixture gives it a subtle chocolate kick. I tried this once for a birthday and it was a crowd-pleaser!
• Dairy-free adaptation: Substitute the butter in the filling with coconut or vegan butter, and use a plant-based milk. I’ve done this for friends with dietary restrictions and it still tastes wonderful.
• Extra crunch: Toss in some chopped toasted hazelnuts on top of the cake for a fun texture against the soft layers.

How to Make Egyptian Hazelnut Cake Recipe

Step 1: Whip Up Those Perfect Meringue Layers

Start by beating your egg whites until soft peaks form, then slowly add the fine sugar while continuing to whip until you get a stiff, glossy meringue. It should stand firm on your whisk but still feel light. Gently fold in the flour and ground hazelnuts, being careful not to deflate the mixture—that delicate air is what gives the cake its light texture.

I like to preheat the oven to 325°F (160°C) and bake the meringue in two thin layers on parchment paper for about 20-25 minutes. Watch closely in the last five minutes—you want them dry but not browned. Once they’re cool, carefully peel them off the parchment. Trust me, patience here pays off in that melt-in-your-mouth texture.

Step 2: Make the Silky Buttercream Filling

For the buttercream, whisk together egg yolks, cornstarch, and sugar until smooth. Heat the milk in a saucepan just until warm, then slowly add it to the yolk mixture while whisking continuously. Pour this back into the pot and cook over medium heat until it thickens to a custard. Remove from heat and add vanilla extract.

When the custard is cool, beat the softened butter until fluffy, then gradually add the custard, mixing until smooth and creamy. This buttercream is rich but balances the nutty, airy cake layers perfectly.

Step 3: Craft the Luscious Caramel Hazelnut Filling

Be very careful while making caramel by melting the granulated sugar over medium heat without stirring—just swirl the pan occasionally. Once it’s a deep amber color, slowly mix in the warm heavy cream (it will bubble furiously, so stand back!). Stir until smooth, then let it cool a bit before folding in the ground hazelnuts. This filling adds a wonderful sticky, sweet surprise between the layers.

Step 4: Assemble and Chill

Layer one meringue circle on your serving plate, spread half the buttercream, then a generous layer of the caramel hazelnut filling. Repeat with the second meringue layer and remaining fillings. Press gently to combine but don’t squish out the fillings.

Cover and chill the cake for at least 4 hours, ideally overnight. This resting time lets the flavors meld and the layers soften just a bit for that perfect balance of crunch and cream.

How to Serve Egyptian Hazelnut Cake Recipe

Garnishes

I usually dust the cake with a mixture of unsweetened cocoa powder and finely ground hazelnuts right before serving. It adds an earthy crunch and a touch of elegance. Sometimes a few whole toasted hazelnuts on top make it extra pretty if I’m bringing it to a party.

Side Dishes

This cake pairs wonderfully with a cup of strong black coffee or lightly brewed herbal tea—both cut through the richness beautifully. If you want something extra, some fresh berries on the side add a refreshing hint of acidity that balances the sweetness.

Creative Ways to Present

For special occasions, I love to serve the Egyptian Hazelnut Cake Recipe as individual mini cakes or layered in clear dessert glasses for a “deconstructed” look. Drizzling a little caramel sauce on top or dipping the sides in chopped toasted hazelnuts gives that wow factor your guests will talk about.

Make Ahead and Storage

Storing Leftovers

I store leftover Egyptian Hazelnut Cake covered tightly in the fridge to keep the buttercream fresh. It stays moist and delicious for about 3 days, and I find that the flavors only get better as it rests.

Freezing

If you want to freeze it, I recommend slicing first and wrapping individual portions in plastic wrap and foil. Freezing works well, but avoid freezing for more than a month for best texture. When thawed in the fridge overnight, it almost tastes freshly baked.

Reheating

I usually serve the cake chilled, but if you prefer it a little warmer, just take it out of the fridge 15-20 minutes before serving. Avoid microwaving as it can ruin the texture of the meringue and buttercream.

FAQs

Final Thoughts

This Egyptian Hazelnut Cake Recipe holds a special place in my heart because it’s both nostalgic and unique—something a little different from your usual cakes but still genuinely comforting. Whether you’re baking for a friend, family gathering, or just because you feel like indulging, you’ll find this recipe is surprisingly approachable with a big payoff in flavor and wow factor. Give it a try; I can’t wait to hear how you make it your own!

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