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Egyptian Hazelnut Cake Recipe

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4.6 from 55 reviews

This Egyptian Hazelnut Cake is a delightful layered dessert featuring a light hazelnut meringue base, a rich buttercream filling, and a luscious caramel-hazelnut center. The cake is garnished with ground hazelnuts and a dusting of unsweetened cocoa powder, providing a perfect balance of nutty flavors and creamy textures.

Ingredients

Scale

Meringue 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 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

  1. Prepare the Meringue Base: Preheat the oven to 160°C (320°F). Beat the 6 egg whites until they form soft peaks, then gradually add 6 tablespoons of fine sugar, continuing to beat until stiff, glossy peaks form. Gently fold in 1 ½ tablespoons of all-purpose flour and 150 g of ground hazelnuts, taking care not to deflate the mixture. Spread the meringue evenly into a lined or greased baking pan, forming the cake base. Bake for approximately 30-35 minutes or until firm and golden. Remove from oven and let cool completely.
  2. Make the Buttercream Filling: In a saucepan, whisk together 6 egg yolks, 3 tablespoons cornstarch, and 6 tablespoons granulated sugar until smooth. Gradually add 340 ml of milk and 1 teaspoon vanilla extract, stirring constantly. Heat gently over medium heat, stirring continuously until the mixture thickens to a custard-like consistency. Remove from heat and allow to cool slightly. Once cooled, beat in 170 g of softened butter until the buttercream is smooth and creamy.
  3. Prepare the Caramel Filling: In a heavy-bottomed pan, melt 200 g granulated sugar over medium heat, swirling occasionally without stirring until it turns a deep amber color. Carefully add 220 ml heavy cream while stirring continuously (the mixture will bubble vigorously). Stir until smooth. Remove from heat and mix in 130 g ground hazelnuts. Allow the caramel filling to cool to room temperature.
  4. Assemble the Cake: Spread the caramel hazelnut filling evenly over the cooled meringue base. Then, layer the buttercream filling on top of the caramel layer, smoothing the surface with a spatula. Cover and chill in the refrigerator for several hours or overnight to set and allow flavors to meld.
  5. Garnish and Serve: Before serving, sprinkle the top with 2-3 tablespoons ground hazelnuts and dust lightly with unsweetened cocoa powder. Slice with a sharp knife and serve chilled for the best texture and flavor experience.

Notes

  • Ensure egg whites are at room temperature before whipping for maximum volume.
  • Be careful when making caramel; watch closely to avoid burning the sugar.
  • This cake needs chilling time to set properly, so plan ahead.
  • For best results, use fresh, high-quality hazelnuts and butter.
  • Store leftovers refrigerated and consume within 3-4 days.

Find it online: https://amandafood.com/egyptian-hazelnut-cake-recipe/