Egyptian Hazelnut Cake with Buttercream and Caramel Fillings Recipe
Egyptian Hazelnut Cake is a decadent layered dessert featuring light and airy hazelnut meringue cake layers paired with a rich vanilla buttercream and a luscious caramel and hazelnut filling. This delightful cake is garnished with ground hazelnuts and cocoa powder, making it a perfect treat for special occasions or an indulgent dessert.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes plus overnight chilling
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Ingredients
Scale
Cake Layers
- 6 medium egg whites
- 6 tablespoons granulated sugar
- 1½ tablespoons all-purpose flour
- 150 g ground hazelnuts (approx. 1½ cups)
Buttercream Filling
- 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)
Caramel Filling
- 200 g granulated sugar (7 oz or 1 cup)
- 220 ml heavy cream (just under 1 cup)
- 130 g ground hazelnuts (approx. 1⅓ cups)
Garnish
- 2–3 tablespoons ground hazelnuts
- Unsweetened cocoa powder
Instructions
- Prepare the Cake Layers: Preheat your oven to 170°C (340°F). Butter and line the bottom of a 9-inch springform pan. For each layer, whip 2 egg whites to stiff peaks. Gradually add 2 tablespoons of sugar while continuing to beat until the sugar dissolves completely. Gently fold in ½ tablespoon of flour and 50 g (½ cup) of ground hazelnuts, ensuring not to deflate the meringue. Pour the batter into the prepared pan and bake each layer for 25 minutes or until lightly golden. Repeat this process to create all three layers. Allow the layers to cool completely.
- Prepare the Buttercream: In a saucepan, whisk together the 6 egg yolks, 3 tablespoons cornstarch, 6 tablespoons sugar, and 340 ml milk until smooth. Cook the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat, stir in 1 teaspoon vanilla extract, and let it cool completely. In a separate bowl, beat the softened 170 g unsalted butter until fluffy. Gradually add the cooled custard to the butter one tablespoon at a time, beating continuously until the mixture is smooth and creamy.
- Prepare the Caramel Filling: Melt 200 g granulated sugar in a nonstick pan over low heat, stirring gently until it turns a golden brown caramel color. Immediately pour the caramel onto an oiled piece of parchment paper and let it cool completely. Once hardened, break the caramel into pieces and grind them into a fine powder using a food processor. Whip 220 ml heavy cream to stiff peaks and gently fold in the caramel powder along with 130 g ground hazelnuts, creating a creamy caramel-hazelnut filling.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a third of the buttercream evenly over the layer, followed by a third of the caramel filling. Repeat this layering process with the remaining cake layers and fillings. Finally, use the remaining buttercream to frost the sides of the cake smoothly.
- Chill and Garnish: Refrigerate the assembled cake overnight to allow the flavors to meld and the fillings to set properly. Before serving, generously sprinkle the top and sides of the cake with 2–3 tablespoons of ground hazelnuts and dust with unsweetened cocoa powder. Slice and enjoy your luscious Egyptian Hazelnut Cake!
Notes
- Ensure egg whites are whipped to stiff peaks to achieve light and airy cake layers.
- Be cautious not to overcook the custard while making the buttercream to avoid curdling.
- Use room temperature butter for a smooth buttercream texture.
- Melt sugar slowly for the caramel to prevent burning and bitterness.
- Refrigerate overnight for best flavor and texture results.
- Ground hazelnuts can be homemade by roasting and finely grinding hazelnuts if unavailable.
Keywords: Egyptian cake, hazelnut cake, layered cake, buttercream, caramel filling, hazelnut dessert, homemade cake, festive dessert
