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This Egyptian hazelnut cake is a fancy three-layer treat. You'll get fluffy hazelnut meringue, a velvety buttery filling, and gooey caramel stuffed between the layers.
I make this cake for my mom every year on her birthday since I found it on a trip to Egypt. It's her favorite because it's rich but still really balanced.
Essential Ingredients
- For the hazelnut meringues, made in three batches
- 6 egg whites: brings all the lightness to your cake layers
- 6 tablespoons superfine sugar: gives a simple but sweet flavor
- 1 and a half tablespoons flour: helps hold everything together without making it heavy
- 150 g ground hazelnuts: what gives the cake its stand-out taste
- For the buttercream
- 6 egg yolks: make the base ultra creamy and rich
- 3 level tablespoons cornstarch: thickens it up just right
- 6 tablespoons granulated sugar
- 340 ml whole milk: makes it taste extra rich, so try to use whole milk
- 1 teaspoon vanilla extract: real vanilla is best here for the flavor
- 170 g softened butter: what makes the buttercream turn out super smooth
- For the caramel filling
- 200 g granulated sugar: turns into gorgeous golden caramel
- 220 ml heavy cream: grab one that's at least 30% fat for the right texture
- 130 g ground hazelnuts: mix these in for crunch and depth in the caramel
- To finish it off
- 2 to 3 tablespoons ground hazelnuts: scatter these on top for a fancy look
- Unsweetened cocoa powder: the little kick that makes the top pop
Easy Step-by-Step Guide
- Getting your hazelnut cake layers ready:
- Start out by cranking your oven to 170°C. Prep just the base of a 24 cm springform pan with a bit of butter and some parchment, plus cut two more matching circles 'cause you'll make three rounds.
- Divvying up the stuff:
- You're doing these cake layers one at a time. For each one, use 2 egg whites, 2 spoonfuls sugar, half a spoonful flour, 50 grams hazelnuts. That way, every layer turns out just right.
- Mixing up your batter:
- Beat 2 egg whites until they're standing up nice and tall. While you're going, shake in those 2 tablespoons sugar till you can't feel grains anymore. Sprinkle over half a tablespoon flour with 50 grams ground hazelnuts, then gently fold together with a spatula—go easy so you keep things airy.
- Baking the meringues:
- Smooth the batter into your prepared pan and bake about 20–25 minutes until golden. Start the next layer while the first one bakes, then do your third. Let all three cool completely on racks—don't rush this or you might break them.
- Making your frosting:
- Stick the yolks and cornstarch in a small pot. Slowly mix in the sugar and milk, whisking all the time. Bring to a bubble then simmer for 6 minutes, stirring a bunch so it doesn't stick. Last couple minutes? Keep whisking to get it as smooth as possible.
- Cooling down the custard:
- Stir in the vanilla, press some plastic wrap right onto the surface so you don’t get a skin, and let it cool off totally—this gives you that perfect texture.
- Caramel time:
- Dump the sugar in a nonstick pan and heat real slow 'till it caramelizes but doesn't get too dark. Cover a baking sheet with parchment, brush oil on top, and pour out the caramel quick into a thin layer. Be careful—caramel burns hurt!
- Finishing the caramel layer:
- Once hard and cool, smash the caramel into little bits. Whizz them in a food processor to get a fine powder, or use a rolling pin to crush them up. Whip the heavy cream till stiff, fold in the caramel bits and another dose of ground hazelnuts.
- Putting it all together:
- Sit a meringue on your platter. Slice the rest of your buttercream into three parts, spread one part on the first round. Take your caramel mix, split in three, and smooth a layer right over that buttercream. Second meringue on top, repeat everything. Third meringue—same deal.
- Finishing touches:
- Use the buttercream you'd saved to ice around the outer edge. Pop it all in the fridge overnight—this helps it set and go extra moist. Right before digging in, toss some more ground hazelnuts on top and along the sides. Dust just the top with cocoa powder for a snazzy finish.
Freshly ground hazelnuts are a total game-changer here. I remember the first time I brought this cake to my partner's family—his dad, who usually skips sweets, ended up eating three slices!
How to Store It
Keep this cake chilled in the fridge for up to five days. Loosely cover it so it doesn't soak up any weird fridge smells. For best flavor, let it sit on the counter for half an hour before you serve it so it tastes just right.
Swaps and Tweaks
Need it gluten-free? Just switch out the flour for cornstarch—works great. Want a different nutty vibe? Almonds can totally stand in for the hazelnuts. If you want a bigger flavor punch, toast your hazelnuts before grinding—that really ramps things up.
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Story and Traditions
Funny thing—despite the name, Egyptian hazelnut cake actually started out in Central Europe. Legend says a Hungarian baker whipped it up, drawing on the Middle East's love for nuts. Over time, folks in all sorts of places added their own touches to the classic.
Frequently Asked Questions
- → How do you make the hazelnut cake base?
Whisk egg whites until stiff, gradually mix in sugar, then gently fold in flour and ground hazelnuts. Spread the batter in a pan and bake until golden brown.
- → What’s the trick to perfect buttercream?
Heat eggs, cornstarch, milk, and sugar until thick, then slowly beat it into room-temperature butter. Make sure both mixtures are the same temperature before combining.
- → How do you prepare caramel for the filling?
Heat sugar in a pan until it melts and turns golden, then pour it onto a greased surface to cool. Crush the caramel into a powder and mix it with whipped cream.
- → What’s the best way to assemble the layers?
Layer the cake with buttercream and caramel. Coat the sides with leftover buttercream and chill the cake overnight for the ideal texture.
- → How should you decorate the cake before serving?
Sprinkle crushed hazelnuts on the edges and top, then add a light dusting of cocoa powder for a stylish finish.