Name: Egyptian Hazelnut Cake with Buttercream and Caramel Fillings Recipe
Prep time: 40 min
Cook time: 1 h 15 min
Total time: PT-491270H54M11S
Cuisine: Egyptian
Ingredients: 6 medium egg whites; 6 tablespoons granulated sugar; 1½ tablespoons all-purpose flour; 150 g ground hazelnuts (approx. 1½ cups); 6 egg yolks; 3 tablespoons cornstarch; 6 tablespoons granulated sugar; 340 ml milk (just under 1½ cups); 1 teaspoon vanilla extract; 170 g unsalted butter, softened (6 oz or 1½ sticks); 200 g granulated sugar (7 oz or 1 cup); 220 ml heavy cream (just under 1 cup); 130 g ground hazelnuts (approx. 1⅓ cups); 2–3 tablespoons ground hazelnuts; Unsweetened cocoa powder

Jump to Recipe

Introduction

The Egyptian Hazelnut Cake is a delicate layered dessert combining nutty flavors and creamy textures. It features light hazelnut meringue layers, rich buttercream, and a luscious caramel-hazelnut filling. This cake is perfect for celebrations or a special treat.

A close-up view of a multi-layered cake slice on a white plate with a silver cake server nearby. The cake has five layers of light brown and white textures, alternating between moist cake and creamy frosting layers. On top, there are small white meringue-like dollops, whole nuts including hazelnuts and almonds, and swirls of light brown frosting. In the background, there is another plate with a larger cake with similar layers and setting. The surface beneath the plate is a white marbled texture with more scattered whole hazelnuts around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 egg whites (medium)
6 tablespoons granulated sugar
1½ tablespoons all-purpose flour
150 g ground hazelnuts (approx. 1½ cups)
6 egg yolks
3 tablespoons cornstarch
6 tablespoons granulated sugar
340 ml milk (just under 1½ cups)
1 teaspoon vanilla extract
170 g unsalted butter, softened (6 oz or 1½ sticks)
200 g granulated sugar (7 oz or 1 cup)
220 ml heavy cream (just under 1 cup)
130 g ground hazelnuts (approx. 1⅓ cups)
2–3 tablespoons ground hazelnuts (for garnish)
Unsweetened cocoa powder (for garnish)

Instructions

Step 1: Preheat your oven to 170°C (340°F). Butter and line the bottom of a 9-inch springform pan. This will ensure your cake layers come out cleanly.
Step 2: For each of the three layers, whip 2 egg whites to stiff peaks. Gradually add 2 tablespoons of sugar while beating, until the sugar dissolves completely. Gently fold in ½ tablespoon flour and 50 g (½ cup) ground hazelnuts.
Step 3: Pour the batter into the prepared pan and bake for 25 minutes or until the top is lightly golden. Repeat this process to create three separate layers. Allow the layers to cool completely.
Step 4: To make the buttercream, combine egg yolks, cornstarch, sugar, and milk in a saucepan. Cook over low heat, whisking constantly, until the mixture thickens like pudding. Remove from heat and stir in vanilla extract. Let it cool completely.
Step 5: Beat the softened butter until fluffy. Gradually add the cooled custard one tablespoon at a time, beating well after each addition until smooth and creamy.
Step 6: For the caramel filling, melt sugar in a nonstick pan over low heat until it turns a golden brown color. Pour the caramel onto oiled parchment paper and let it cool and harden.
Step 7: Break the hardened caramel into pieces and grind it to a powder using a food processor. Whip the heavy cream to stiff peaks and gently fold in the caramel powder and 130 g ground hazelnuts.
Step 8: Assemble the cake by placing one layer on a serving platter. Spread ⅓ of the buttercream over the layer, then spread ⅓ of the caramel filling on top. Repeat this for the remaining two layers.
Step 9: Use the remaining buttercream to frost the sides of the cake evenly. Chill the assembled cake in the refrigerator overnight for the best flavor and texture.
Step 10: Before serving, sprinkle the top and sides of the cake with 2–3 tablespoons of ground hazelnuts and dust lightly with unsweetened cocoa powder. Slice and enjoy!

Tips & Variations

For a more intense hazelnut flavor, lightly toast the hazelnuts before grinding.
You can substitute the hazelnuts with ground almonds or walnuts for a different nutty twist.
If you prefer a less sweet caramel, reduce the sugar slightly when making the caramel filling.
Ensure the egg whites are at room temperature for better volume when whipping.
Use high-quality vanilla extract or vanilla bean for a richer buttercream aroma.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving to enhance the flavors and soften the buttercream. You can reheat slices briefly in the microwave (10–15 seconds) if you prefer it slightly warm, but it’s best enjoyed chilled.

How to Serve

A four-layer cake is shown on a clear glass cake stand, placed on a white marbled surface. The bottom layer is a light brown cake base with a smooth, thick caramel layer on top. Above this is a thick white cream layer. The second cake layer is slightly darker brown with visible crumbs, followed by another thin white cream layer and a thin golden caramel layer. The third cake layer is the same as the second, topped by a thick white cream layer. The top of the cake is covered with a shiny dark chocolate glaze, decorated with whole walnuts arranged evenly around the edge. The sides of the cake are coated with a smooth white cream that has a slight ridged texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, assembling the cake the day before allows the flavors to meld beautifully. Just refrigerate it overnight for the best results.

Can I use store-bought caramel instead of making my own?

While homemade caramel gives the best texture and flavor, you can substitute with store-bought caramel sauce mixed with chopped hazelnuts if short on time.