Egyptian Hazelnut Buttercream Cake (Print Version)
# Ingredients:
→ Hazelnut Cake Layers
01 -
6 medium egg whites
02 -
6 tablespoons fine sugar
03 -
1 ½ tablespoons all-purpose flour
04 -
150 g ground hazelnuts
→ Buttercream Filling
05 -
6 egg yolks
06 -
3 level tablespoons cornstarch
07 -
6 tablespoons granulated sugar
08 -
340 ml milk
09 -
1 teaspoon vanilla extract
10 -
170 g unsalted butter, softened
→ Caramel Filling
11 -
200 g granulated sugar
12 -
220 ml heavy cream
13 -
130 g ground hazelnuts
→ Garnish
14 -
2–3 tablespoons ground hazelnuts
15 -
Unsweetened cocoa powder
# Instructions:
01 -
Preheat oven to 170°C. Lightly butter the base of a 24 cm springform pan and line with baking paper. Prepare three circles of baking paper for baking each layer.
02 -
For each layer, whisk 2 egg whites until stiff. Gradually add 2 tablespoons sugar and continue whisking until dissolved. Gently fold in ½ tablespoon flour and 50 g ground hazelnuts.
03 -
Spread batter evenly onto prepared springform base. Bake each layer for 20–25 minutes until golden. Repeat twice to make a total of three layers. Cool all layers on wire racks.
04 -
In a small saucepan, combine egg yolks and cornstarch. Gradually whisk in sugar then milk. Cook over low heat until thickened, about 6 minutes, whisking frequently. Stir in vanilla extract. Cover surface with plastic wrap to prevent a skin and cool completely.
05 -
Once butter is soft and the cream base is cool, beat butter until fluffy. Incorporate the cooled cream mixture one tablespoon at a time, whisking well between additions. Reserve 5–6 tablespoons buttercream for later.
06 -
Melt sugar in a non-stick pan over low heat to amber caramel. Pour caramel onto oiled baking paper in a thin layer. Cool completely, then break into pieces and grind to fine powder in a food processor.
07 -
Whip heavy cream until stiff. Fold in caramel powder and 130 g ground hazelnuts evenly.
08 -
Place one cake layer on a platter. Spread a third of the buttercream, then a third of the caramel filling over the cake. Repeat layering with remaining cakes and fillings. Use reserved buttercream to frost the edges.
09 -
Refrigerate assembled cake overnight to set and allow flavors to meld. Before serving, dust edges and top with ground hazelnuts and lightly dust the top with unsweetened cocoa powder.
# Notes:
01 -
For a smooth buttercream, ensure the cream base and butter are at similar temperatures before mixing.
02 -
Caramel powder must be thoroughly cooled before grinding to prevent clumping.