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This Egyptian Hazelnut Cake is pure comfort with every bite. Three tender hazelnut sponge layers are filled and frosted with a luscious buttercream and caramel hazelnut cream that tastes like something truly special. If you love a cake that is creamy sweet nutty and rich this recipe will quickly become your showstopper for celebrations or holidays.
When I first made this cake for my mother’s birthday it was such a hit that everyone asked for the recipe before dessert plates were cleared. Now it is one of my most requested cakes each winter.
Ingredients
- Egg whites: for a fluffy and airy cake texture be sure to use eggs at room temperature for easier whipping
- Fine sugar: adds delicate sweetness and helps stabilize your meringue always select very fresh sugar that is lump free
- All purpose flour: gives structure without weighing down the cake sift for best results
- Ground hazelnuts: provide the signature flavor freshly ground nuts taste best so buy whole hazelnuts if you can and process them at home
- Egg yolks: rich and creamy they are the base for your buttercream filling use the freshest eggs possible for the silkiest texture
- Cornstarch: thickens the cream and creates a smooth stable base try to use a reputable brand for consistent results
- Granulated sugar: sweetens both cream and caramel filling superfine texture works well here
- Milk: for a velvety filling use whole milk for fullness of flavor
- Vanilla extract: enhances the flavors look for pure vanilla not imitation
- Butter: soft and at room temperature for the creamiest buttercream choose European style if available it gives the richest taste
- Heavy cream: essential for the caramel filling pick a high fat content cream for best whipping and richness
- Extra ground hazelnuts and unsweetened cocoa powder: for a pretty garnish they add the final fragrant nutty notes
Step-by-Step Instructions
- Prepare Cake Layers:
- Preheat your oven to 170 degrees Celsius or 340 degrees Fahrenheit. Butter the bottom only of a nine inch springform pan and line with parchment paper. Cut two more parchment circles to have ready. For each layer whisk two egg whites until stiff peaks form then gradually add two tablespoons sugar until glossy and the sugar dissolves. Gently fold in half a tablespoon flour and 50 grams ground hazelnuts with a spatula until just combined. Spread evenly over parchment base and bake 20 to 25 minutes until golden. Repeat for all three layers allowing each to cool completely on wire racks
- Make Buttercream Filling:
- In a small pot whisk together egg yolks and cornstarch then gradually add sugar and milk mixing constantly. Place over medium low heat and cook stirring very often to avoid scorching for about six minutes or until thick and smooth. Stir in vanilla and cover surface with plastic wrap to prevent skin forming. Cool completely then beat softened butter until fluffy before adding the cooled custard one tablespoon at a time whipping until silky
- Prepare Caramel Cream Filling:
- Pour granulated sugar into a nonstick pan over low heat. Allow it to melt gently swirling as needed until a medium amber caramel forms. Immediately pour a thin layer onto oiled baking parchment to cool fully. Once solid break into chunks and blitz into powder using a food processor or crush with a rolling pin. Whip heavy cream until stiff peaks form then fold in caramel powder and extra ground hazelnuts
- Assemble the Cake:
- Place one cooled sponge layer on a serving platter. Spread one third of the buttercream over the top followed by one third of the caramel cream. Repeat twice with remaining layers finishing with the third cake on top. Use reserved buttercream to frost sides. Chill the whole cake overnight to firm up the textures
- Finish and Garnish:
- Just before serving sprinkle the top and sides generously with ground hazelnuts and dust the top with a thin veil of unsweetened cocoa powder for a classic look
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My favorite part of this cake is the caramel cream which gives every bite a deep toasty sweetness that pairs perfectly with the hazelnuts. This cake reminds me of my childhood when my grandmother would let me help crush caramel pieces and sneak little tastes before assembling the dessert.
Storage Tips
Store the covered cake in the refrigerator for up to five days. Chilling improves the texture letting the flavors meld even more. For longer storage slice and freeze individual pieces wrapped tightly in plastic and foil they thaw beautifully overnight in the fridge.
Ingredient Substitutions
If you cannot find hazelnuts almonds can be used but the flavor will be slightly different. For a lactose free cake use a plant based butter and cream alternative though the taste will change some. Gluten free flour blends work in place of regular flour if you keep the measurements precise.
Serving Suggestions
Serve chilled for the cleanest slices and creamiest texture. This cake pairs beautifully with strong coffee or black tea. You can garnish with a little extra grated dark chocolate for an extra indulgent finish.
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Cultural Background
Egyptian cakes often celebrate nuts and creamy fillings as a symbol of abundance at family gatherings and special occasions. Hazelnuts were considered a luxury so a cake like this would make any holiday meal feel a little more festive. Though this recipe found popularity throughout the region it is especially beloved at major celebrations.
Recipe FAQs
- → What kind of hazelnuts work best?
Use unsalted, raw hazelnuts for authentic flavor. Grinding them fresh gives the best aroma and texture.
- → Why are the cake layers baked separately?
Baking each layer individually ensures even baking, tenderness, and easier assembly for the final dessert.
- → How is the caramel filling made?
Sugar is caramelized, cooled, then ground into powder. It's blended with whipped cream and hazelnuts for smooth richness.
- → Can the cake be made in advance?
Yes, chill overnight before serving for best flavor and moistness. The cake holds well for several days refrigerated.
- → How should leftovers be stored?
Keep the cake covered in the fridge to maintain freshness and prevent the buttercream from drying out.