Egyptian Hazelnut Cake
The Egyptian Hazelnut Cake is a decadent dessert featuring layers of hazelnut meringue, rich buttercream, and a crunchy caramel-hazelnut filling. This cake is known for its creamy texture and nutty flavor, making it a delightful treat for special occasions.
Ingredients
For the Cake Layers (prepare 3 layers):
- 6 egg whites (medium)
- 6 tablespoons granulated sugar
- 1½ tablespoons all-purpose flour
- 150 g ground hazelnuts (approximately 1½ cups)
For the Buttercream Filling:
- 6 egg yolks
- 3 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 340 ml milk (scant 1½ cups)
- 1 teaspoon vanilla extract
- 170 g unsalted butter, softened (6 oz or 1½ sticks)
For the Caramel Filling:
- 200 g granulated sugar (7 oz or 1 cup)
- 220 ml heavy cream (scant 1 cup)
- 130 g ground hazelnuts (approximately 1⅓ cups)
For Garnish:
- 2-3 tablespoons ground hazelnuts
- Unsweetened cocoa powder
Instructions
Prepare the Cake Layers:
- Preheat the oven to 170°C (340°F).
- Lightly butter the bottom of a 24 cm (9-inch) springform pan and line it with baking paper.
- For each layer, whisk 2 egg whites until stiff peaks form. Gradually add 2 tablespoons of sugar, beating until the sugar dissolves.
- Gently fold in ½ tablespoon of flour and 50 g (½ cup) of ground hazelnuts.
- Pour the batter into the prepared pan and bake for about 25 minutes until lightly golden.
- Repeat this process to bake a total of 3 layers. Allow the layers to cool completely.
Prepare the Buttercream Filling:
- In a saucepan, whisk together 6 egg yolks, 3 tablespoons of cornstarch, and 6 tablespoons of sugar. Gradually add 340 ml of milk and cook over low heat, stirring continuously until the mixture thickens into a pudding-like consistency.
- Remove from heat, stir in 1 teaspoon of vanilla extract, and let the mixture cool completely.
- In a separate bowl, beat 170 g of softened butter until fluffy. Gradually add the cooled pudding mixture, one tablespoon at a time, beating well after each addition until smooth.
Prepare the Caramel Filling:
- In a non-stick pan, melt 200 g of granulated sugar over low heat until it caramelizes to a golden brown color.
- Pour the caramel onto a baking sheet lined with oiled parchment paper and let it cool completely.
- Once hardened, break the caramel into small pieces and process in a food processor until finely ground.
- Whip 220 ml of heavy cream until stiff peaks form. Fold in the ground caramel and 130 g of ground hazelnuts until well combined.
Assemble the Cake:
- Place the first cake layer on a serving platter. Spread a third of the buttercream filling evenly over the layer, followed by a third of the caramel filling.
- Repeat the process with the second and third layers.
- Reserve a small amount of buttercream to frost the sides of the cake.
Chill the Cake:
- Cover the assembled cake and refrigerate overnight to allow the flavors to meld and the cake to set properly.
Garnish and Serve:
- Before serving, frost the sides of the cake with the reserved buttercream.
- Sprinkle the top and sides with additional ground hazelnuts and dust the top with unsweetened cocoa powder.
- Slice and enjoy this decadent dessert!