Egyptian hazelnut cake (Print Version)
# Ingredients:
→ Hazelnut Cake
01 -
6 egg whites
02 -
6 tablespoons powdered sugar
03 -
1 ½ tablespoons all-purpose flour
04 -
150 g ground hazelnuts
→ Butter Cream
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 softened butter
→ Caramel and Topping
11 -
200 g granulated sugar
12 -
220 ml heavy cream
13 -
130 g ground hazelnuts
14 -
2-3 tablespoons additional ground hazelnuts
15 -
Unsweetened cocoa powder
# Instructions:
01 -
Set your oven to 170°C and let it heat up. Lightly grease the base of a 24 cm springform pan and line it with parchment paper. Cut out two more parchment paper circles the same size.
02 -
Split the ingredients into three parts. For each layer, combine 2 egg whites, 2 tablespoons powdered sugar, ½ tablespoon flour, and 50 g ground hazelnuts.
03 -
Whisk 2 egg whites until they turn fluffy. Gradually add 2 tablespoons sugar while whisking until it fully dissolves. Gently fold in ½ tablespoon flour and 50 g hazelnuts using a spatula.
04 -
Spread the batter evenly over the pan base and bake for 20-25 minutes until golden. Do the same for the other two layers, then let them cool on cooling racks.
05 -
In a small pot, combine the egg yolks with the cornstarch. Slowly whisk in the sugar and milk until smooth. Bring it to a boil, then lower the heat and stir for 6 minutes. Cool it down with plastic wrap pressed directly onto the surface.
06 -
In a nonstick pan, melt the sugar over low heat until it caramelizes without burning. Pour it onto oiled parchment paper in a thin layer and let it harden. Once cooled, crush it into a fine powder using a blender or rolling pin.
07 -
Beat the heavy cream until firm peaks appear. Stir in the crushed caramel powder and the ground hazelnuts.
08 -
Place one cake layer on a serving plate. Spread a third of the butter cream and a third of the caramel hazelnut mixture on top. Repeat the steps with the other two layers. Use any leftover butter cream to coat the sides.
09 -
Place the cake in the fridge overnight so the layers can set and soften.
10 -
Sprinkle the edges and top with ground hazelnuts, then dust cocoa powder over the top.
# Notes:
01 -
Making the three cake layers separately ensures they turn out more even.