If you’re looking for a delicious and easy-to-make dessert that’s perfect for any occasion, then this Egyptian Hazelnut Cake is the one for you. With a rich buttercream and caramel filling, topped with ground hazelnuts and cocoa powder, this cake is sure to impress your guests and satisfy your sweet tooth.
Why You’ll Love This Recipe?
- The combination of flavors in this cake is simply irresistible.
- It’s surprisingly easy to make, with simple ingredients and straightforward steps.
- This cake is perfect for meal prep, as it can be made ahead of time and stored for later enjoyment.
Ingredient Notes:
- Egg whites (the yolks are needed for the filling)
- Fine sugar
- All-purpose flour
- Ground hazelnuts
- Buttercream filling: egg yolks, cornstarch, granulated sugar, milk, vanilla extract, butter
- Caramel filling: granulated sugar, heavy cream, ground hazelnuts
- Garnish: ground hazelnuts, unsweetened cocoa powder
Step-by-Step Instructions:
- Begin by preparing the cake batter with the egg whites, sugar, flour, and ground hazelnuts.
- Make the buttercream filling by combining egg yolks, cornstarch, sugar, milk, vanilla extract, and butter.
- Prepare the caramel filling by melting sugar and adding cream and ground hazelnuts.
- Assemble the cake layers with the fillings and garnish with hazelnuts and cocoa powder.
Helpful Tips:
- Make sure to properly measure your ingredients for the best results.
- Allow the cake to cool completely before serving for the flavors to fully develop.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality hazelnuts for a richer flavor.
- Whip the buttercream filling until light and fluffy for a smooth texture.
- Drizzle the caramel filling over the cake layers for a beautiful presentation.
Serving Suggestions:
This cake pairs well with a cup of coffee or hot chocolate for a delightful dessert experience.
Storage and Reheating Tips:
To store the cake, cover it with plastic wrap and refrigerate. Reheat individual slices in the microwave for a few seconds before serving.
Frequently Asked Questions:
- Can I use almond flour instead of ground hazelnuts? Yes, you can substitute almond flour for a different flavor profile.
- How long does it take to make this cake? The total prep and bake time is about 1-2 hours.
- Can I freeze this cake for later? Yes, you can freeze the cake layers before assembling for up to 1 month.
Conclusion:
This Egyptian Hazelnut Cake is a delightful treat that’s sure to impress your family and friends. Give it a try and let us know how it turned out! Enjoy every bite of this decadent dessert.
Print
Egyptian Hazelnut Cake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Egyptian
- Diet: Vegetarian
Description
Indulge in the rich flavors of Egypt with this decadent Hazelnut Cake. Layers of airy hazelnut cake filled with buttercream and caramel, topped with a sprinkle of ground hazelnuts and cocoa powder.
Ingredients
Cake:
- 6 egg whites
- 6 tablespoons fine sugar
- 1 ½ tablespoons all-purpose flour
- 150 g ground hazelnuts
Buttercream filling:
- 6 egg yolks
- 3 level tablespoons cornstarch
- 6 tablespoons granulated sugar
- 340 ml milk
- 1 teaspoon vanilla extract
- 170 g butter
Caramel filling:
- 200 g granulated sugar
- 220 ml heavy cream
- 130 g ground hazelnuts
Garnish:
- 2–3 tablespoons ground hazelnuts
- unsweetened cocoa powder
Instructions
- Prepare the Cake: Beat egg whites and sugar, fold in flour and hazelnuts, bake in layers.
- Make the Buttercream: Cook egg yolks, cornstarch, sugar, milk, cool, add butter and vanilla.
- Create the Caramel Filling: Caramelize sugar, add cream, stir in hazelnuts.
- Assemble: Layer cake with buttercream and caramel, garnish with hazelnuts and cocoa powder.
Notes
- Ensure cakes are completely cooled before assembling.
- Adjust sugar in fillings to taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg