Print

Egyptian Hazelnut Cake Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

Egyptian Hazelnut Cake is a delicate and rich dessert featuring a light hazelnut meringue cake layered with a creamy buttercream filling and a decadent caramel-hazelnut filling. Finished with a garnish of ground hazelnuts and cocoa powder, this traditional cake combines nutty flavors and smooth textures, perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the Cake:

  • 6 egg whites
  • 6 tablespoons fine sugar
  • 1 ½ tablespoons all-purpose flour
  • 150 g ground hazelnuts (5.3 oz / 1 ½ cups)

For the 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

For the 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)

For the Garnish:

  • 2–3 tablespoons ground hazelnuts
  • Unsweetened cocoa powder

Instructions

  1. Prepare the Cake Batter: Begin by whisking the 6 egg whites in a clean, dry bowl until soft peaks form. Gradually add 6 tablespoons of fine sugar, continuing to whisk until firm, glossy peaks develop. Gently fold in 1 ½ tablespoons of all-purpose flour and 150 g of ground hazelnuts, taking care not to deflate the meringue.
  2. Bake the Cake: Preheat your oven to 160°C (320°F). Pour the batter into a greased or lined round cake pan. Bake for approximately 25-30 minutes or until the cake is golden and a toothpick inserted comes out clean. Allow the cake to cool completely before assembling.
  3. Make the Buttercream Filling: In a saucepan, combine 6 egg yolks, 3 tablespoons cornstarch, and 6 tablespoons granulated sugar. Gradually whisk in 340 ml milk and cook over medium heat, stirring constantly until the mixture thickens to a custard consistency. Remove from heat and stir in 1 teaspoon vanilla extract. Once cooled, beat in 170 g softened butter until smooth and creamy.
  4. Prepare the Caramel Filling: In a clean saucepan, melt 200 g sugar over medium heat until it reaches a golden caramel color. Carefully add 220 ml heavy cream while stirring continuously to combine into a smooth caramel sauce. Remove from heat and stir in 130 g ground hazelnuts. Let the mixture cool to thicken slightly.
  5. Assemble the Cake: Slice the cooled cake horizontally into two layers. Spread the buttercream filling evenly over the bottom layer. Next, spread the caramel hazelnut filling over the buttercream. Place the top cake layer gently on top.
  6. Garnish and Serve: Dust the top of the cake with unsweetened cocoa powder and sprinkle 2-3 tablespoons of ground hazelnuts evenly over the surface. Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and fillings to set.

Notes

  • Ensure egg whites are at room temperature for better volume when whisking.
  • Use fresh hazelnuts and grind them finely for best flavor and texture.
  • Be cautious when adding cream to hot caramel to avoid splattering.
  • Chilling the cake before serving enhances the taste and firmness.
  • Store leftovers covered in the refrigerator and consume within 3-4 days.

Keywords: Egyptian hazelnut cake, hazelnut dessert, caramel hazelnut cake, nutty buttercream cake, traditional Egyptian dessert

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