Description
This Egyptian Hazelnut Cake features a light and fluffy hazelnut meringue base layered with creamy buttercream and rich caramel hazelnut filling. It’s beautifully complemented by a garnish of ground hazelnuts and cocoa powder, offering a decadent and nutty dessert experience perfect for special occasions or indulgent afternoons.
Ingredients
Scale
Cake Base
- 6 egg whites
- 6 tablespoons fine sugar
- 1 ½ tablespoons all-purpose flour
- 150 g ground hazelnuts (5.3 oz / 1 ½ cups)
Buttercream Filling
- 6 egg yolks
- 3 level tablespoons cornstarch
- 6 tablespoons granulated sugar
- 340 ml milk (11.5 fl.oz / scant 1 ½ cups)
- 1 teaspoon vanilla extract
- 170 g butter (6 oz / 1 ½ sticks), softened
Caramel Filling
- 200 g granulated sugar (7 oz / 1 cup)
- 220 ml heavy/double cream (0.9 fl.oz / scant 1 cup)
- 130 g ground hazelnuts (4.6 oz / 1 ⅓ cups)
Garnish
- 2–3 tablespoons ground hazelnuts
- unsweetened cocoa powder
Instructions
- Prepare the Cake Base: Preheat your oven to 160°C (320°F). In a clean mixing bowl, whisk the egg whites until soft peaks form, gradually adding the fine sugar until stiff peaks develop. Gently fold in the all-purpose flour and ground hazelnuts, being careful not to deflate the meringue. Pour the mixture into a lined or greased cake tin and bake for approximately 25-30 minutes until lightly golden and firm to the touch. Remove and let cool completely.
- Make the Buttercream Filling: In a saucepan, whisk together the egg yolks, cornstarch, and granulated sugar until well combined. Gradually add the milk and vanilla extract, then cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and let cool slightly. Once cooled, beat in the softened butter until smooth and creamy.
- Prepare the Caramel Filling: In a clean saucepan, melt the granulated sugar over medium heat until it turns a golden amber color. Carefully add the heavy cream while stirring (the mixture will bubble vigorously). Stir until smooth and remove from heat. Fold in the ground hazelnuts and let the caramel filling cool slightly to thicken.
- Assemble the Cake: Slice the cooled hazelnut cake base horizontally into two or three layers depending on thickness. Spread a generous layer of the buttercream filling between the layers. Next, add a layer of the caramel hazelnut filling on top of the buttercream. Repeat if you have multiple layers, finishing with a top cake layer.
- Garnish and Serve: Lightly dust the top of the cake with unsweetened cocoa powder and sprinkle with 2-3 tablespoons of ground hazelnuts for texture and visual appeal. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the fillings to set.
Notes
- Use fresh egg whites for the best meringue stability.
- Fold ingredients gently to maintain airiness in the cake base.
- If desired, lightly toast ground hazelnuts to enhance their flavor before adding to the fillings.
- This cake is best served chilled and keeps well refrigerated for up to 3 days.
- For a nuttier flavor, you can substitute part of the all-purpose flour with hazelnut flour.
Keywords: Egyptian cake, hazelnut cake, buttercream filling, caramel filling, nutty dessert, layered cake, baking recipe