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
Scale
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