Description
Egyptian Hazelnut Cake
Experience a taste of Egypt with this decadent and creamy hazelnut cake! Though the origins of this cake aren’t entirely clear, it has become famous in Romania, where it’s beloved for its rich flavors. With layers of hazelnut, buttercream, and caramel cream filling, this cake is perfect for any special occasion, especially during the festive season. Its unique combination of flavors is sure to make it a favorite at your next gathering.
6 egg whites
6 tbsp fine sugar
1 ½ tbsp all-purpose flour
150 g ground hazelnuts
Buttercream:
6 egg yolks
3 tbsp cornstarch
6 tbsp sugar
340 ml milk
170 g butter
Caramel Filling:
200 g sugar
220 ml heavy cream
130 g ground hazelnuts
Directions:
1. Bake hazelnut layers separately, prepare buttercream and caramel, then assemble and refrigerate overnight.
Prep Time: 1 hour
Kcal: 576 per serving
Step-by-Step Guide
1. Make the Hazelnut Layers: Preheat oven to 180°C (350°F). Line two 20cm cake pans. Beat 6 egg whites until soft peaks form. Gradually add 6 tbsp sugar, beating to stiff peaks. Gently fold in 1.5 tbsp flour and 150g ground hazelnuts. Divide batter between pans and bake for 20-25 minutes until golden. Cool completely.
2. Prepare the Buttercream: Whisk 6 egg yolks, 3 tbsp cornstarch, and 6 tbsp sugar in a bowl. Heat 340ml milk until steaming. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until a thick custard forms. Remove from heat, cover with plastic wrap directly on the surface, and cool completely. Beat 170g softened butter until creamy, then gradually beat in the cooled custard until smooth.
3. Make the Caramel Filling: Heat 200g sugar in a saucepan over medium heat until melted and amber-colored. Do not stir. Carefully pour in 220ml heavy cream (it will bubble vigorously) and whisk until smooth. Remove from heat and stir in 130g ground hazelnuts. Let cool until spreadable.
4. Assemble the Cake: Place one hazelnut layer on a plate. Spread with half the buttercream, then half the caramel filling. Top with the second cake layer. Spread remaining buttercream over top and sides. Use the remaining caramel to create a decorative pattern on top. Refrigerate overnight before serving.
Serving Suggestions
Serve chilled slices with a dusting of powdered sugar or cocoa powder. A dollop of lightly sweetened whipped cream or a side of fresh berries like raspberries cuts through the richness beautifully. For a festive touch, garnish with whole toasted hazelnuts or edible gold leaf. This cake pairs wonderfully with strong coffee, black tea, or a dessert wine.
How-to Summary
This Egyptian Hazelnut Cake is built in three stages: bake the nutty meringue layers, prepare a silky buttercream and a crunchy caramel-hazelnut filling, then assemble. The key is allowing each component to cool completely before combining. The final, crucial step is an overnight chill, which allows the flavors to meld and the texture to become perfectly sliceable.
Frequently Asked Questions
Can I use store-bought ground hazelnuts? Yes, but for the best flavor, toast whole hazelnuts, rub off the skins, and then grind them yourself.
My caramel seized when I added the cream. What happened? The cream was likely too cold. Ensure it is at room temperature or slightly warmed to prevent shocking the hot sugar.
Can I make this cake ahead of time? Absolutely. It requires the overnight refrigeration, making it an ideal make-ahead dessert. It keeps well for 2-3 days covered in the fridge.
What if my buttercream looks curdled? This happens if the custard or butter are different temperatures. Simply place the bowl over a warm water bath for a few seconds while whisking to re-emulsify.
Is there a substitute for cornstarch in the buttercream? You can use an equal amount of all-purpose flour, but the custard may have a slightly less silky texture.
Common Mistakes to Avoid
- Adding hot custard to the butter, which will melt it and create a runny mess. Ensure both are at room temperature.
- Stirring the sugar while making caramel, which can cause crystallization. Swirl the pan gently instead.
- Not cooling the cake layers fully before assembly, causing the creams to melt.
- Skipping the overnight refrigeration. This step is non-negotiable for the cake to set properly.
Conclusion
This Egyptian Hazelnut Cake is a stunning, multi-textured dessert that is worth every step of the process. The combination of airy nut layers, rich buttercream, and deep caramel with crunchy hazelnuts creates an unforgettable experience. By following the detailed steps and avoiding common pitfalls, you can confidently create this show-stopping cake that is sure to impress at any celebration.