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Egyptian Hazelnut Cake is a showstopper perfect for holidays or any family celebration. With its melt-in-your-mouth tender hazelnut layers, silky vanilla-scented buttercream, and a crackling caramel hazelnut filling, this cake transforms everyday ingredients into an extraordinary dessert. I have fond memories of making this cake with my grandmother for special occasions, and the taste still transports me back to her sunny kitchen.
I first made this as a way to use up a big bag of hazelnuts, and it instantly became the most-requested cake in my family. It looks fancy but is surprisingly approachable for patient home bakers.
Ingredients
- Egg whites: Provide a light sponge base for each layer and are key for an airy cake
- Fine sugar: Dissolves easily for smooth cake texture and glossy meringue layers so use superfine if you can
- All-purpose flour: Gives the layers just enough structure without taking away the hazelnut flavor
- Ground hazelnuts: Infuse the cake and filling with a deep rich aroma and creamy texture—pick fresh hazelnuts and grind just before using for maximum flavor
- Egg yolks: Bring out the classic richness in the buttercream and create the creamy custard base
- Cornstarch: Thickens the custard filling making it stable for layering
- Granulated sugar: Sweetens both the creamy custard and caramelizes to make the crunchy caramel layer
- Milk: Smooths out the custard for the buttercream—use whole milk for the best result
- Vanilla extract: Rounds out the flavors making the buttercream distinct
- Butter: Gives the filling its classic silky body—let it come to room temperature for easy whipping
- Heavy cream: Aerates the caramel filling—fold it in slowly to keep things light
- Unsweetened cocoa powder: Sprinkled on top for a little elegant bitterness
Step-by-Step Instructions
- Prepare Cake Layers:
- Preheat your oven to 170 Celsius. Butter and line a 24 centimeter springform pan base and cut two identical parchment circles for later. You will make three layers.
- Mix Batter for First Layer:
- Whisk two egg whites until they form stiff peaks. Gradually add two tablespoons of sugar beating until the mix is glossy and the sugar dissolves completely. Very gently fold in one half tablespoon flour and fifty grams ground hazelnuts using a spatula.
- Bake First Layer:
- Evenly spread the batter on the prepared springform base. Bake for twenty to twenty five minutes until golden and lightly springy. Remove to a wire rack to cool.
- Repeat for Second and Third Layers:
- While the first cake bakes, prepare the second batch with the same method. Bake in turn and then repeat one last time for the third cake layer. Let all the layers cool completely before assembling.
- Make Buttercream Custard Filling:
- In a small saucepan whisk six egg yolks with cornstarch until smooth. Gradually add sugar and milk while whisking continuously. Cook over low heat for around six minutes stirring often. Pay extra attention in the last two minutes to prevent sticking. Remove from heat stir in vanilla and cool completely with a plastic wrap directly on the surface.
- Soften and Whip Butter:
- Let butter reach room temperature then beat until fluffy and pale. Gradually add the cooled custard a tablespoon at a time beating well between each addition. Set a few tablespoons aside for frosting the edges later.
- Make Caramel Hazelnut Filling:
- Pour sugar into a nonstick pan and cook gently until it melts and turns a deep amber color. Immediately pour the caramel thinly onto oiled baking paper and let it set. Once cool break into pieces and process or pound to a fine powder. Whip heavy cream to stiff peaks then fold in the powdered caramel and extra ground hazelnuts until well blended and light.
- Assemble the Cake:
- Place one hazelnut cake layer on your serving plate. Spread with one third of the buttercream then top with a third of the caramel filling. Repeat with the second and third layers finishing with cream on top. Use reserved buttercream to frost the cake edges for a neat appearance.
- Chill and Garnish:
- Refrigerate the cake overnight so the flavors merge and the texture sets. Just before serving sprinkle ground hazelnuts on the edges and dust the top with unsweetened cocoa powder for contrast.
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In my family the caramel layer is everyone’s favorite. The way it crackles under the knife always gets a little excited gasp at the table. Sometimes my niece joins in just to crush the caramel pieces by hand before we blend them into the filling.
Storage Tips
This cake keeps well covered in the refrigerator for up to four days. Make sure to use an airtight container or wrap tightly so the cake stays moist and does not absorb fridge odors. The chilled texture actually improves after a night’s rest.
Ingredient Substitutions
If you cannot find hazelnuts almonds work well giving a slightly different but still delicious flavor. For a dairy free twist try margarine in the buttercream and coconut cream for the caramel filling. Just note that the texture will be silkier and the taste less buttery.
Serving Suggestions
Egyptian Hazelnut Cake pairs beautifully with strong coffee or black tea. For a party dessert platter serve thin elegant wedges with a dollop of whipped cream and some fresh fruit. It is also perfect for a special brunch or as a birthday cake for nut lovers.
A Bit of Cake History
This classic cake has old European bakery roots blending Viennese nut cakes with Egyptian flavors popularized in cafes. Hazelnuts and custards were luxury imports for centuries which made this cake a celebratory favorite for generations. Baking one at home brings a taste of history right into your kitchen.
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This cake is worth every step! The final result feels like a bakery masterpiece, perfect for joyful celebrations.
Frequently Asked Questions
- → How do I keep the hazelnut layers light and fluffy?
Whisk the egg whites until stiff peaks form and gently fold in the hazelnuts and flour to avoid losing air. Bake each layer separately for the best texture.
- → What is the secret to smooth buttercream?
Let both the cooked pudding and the butter reach room temperature before whisking them together, adding the pudding slowly to avoid curdling.
- → Can I make components ahead?
Yes, bake cake layers and prepare both the buttercream and caramel filling a day in advance. Assemble and chill before serving for best flavor.
- → Is the caramel filling difficult to make?
Take your time caramelizing the sugar slowly over low heat. Allow it to cool completely before grinding into a fine powder for folding into whipped cream and hazelnuts.
- → What’s the best way to garnish this dessert?
Finish with a dusting of extra ground hazelnuts around the sides and unsweetened cocoa powder on top for contrast and flavor depth.