Egyptian Hazelnut Cake Buttercream (Print)
Soft hazelnut layers with buttercream and caramel cream, finished with hazelnuts and cocoa.
# Ingredients:
→ Hazelnut Cake Layers
01 -
6 large egg whites
02 -
6 tablespoons fine sugar
03 -
1.5 tablespoons all-purpose flour
04 -
150 grams ground hazelnuts
→ Buttercream Filling
05 -
6 large egg yolks
06 -
3 level tablespoons cornstarch
07 -
6 tablespoons granulated sugar
08 -
340 millilitres whole milk
09 -
1 teaspoon vanilla extract
10 -
170 grams unsalted butter, softened
→ Caramel Cream Filling
11 -
200 grams granulated sugar
12 -
220 millilitres double cream
13 -
130 grams ground hazelnuts
→ Garnish
14 -
2–3 tablespoons ground hazelnuts
15 -
unsweetened cocoa powder, to taste
# Steps:
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 each cake layer.
02 -
Divide cake layer ingredients into three equal portions. Each layer requires 2 egg whites, 2 tablespoons sugar, 0.5 tablespoon flour, and 50 grams ground hazelnuts.
03 -
Whisk 2 egg whites until stiff, gradually add 2 tablespoons sugar, and beat until smooth. Gently fold in 0.5 tablespoon flour and 50 grams ground hazelnuts with a rubber spatula.
04 -
Spread batter evenly onto prepared pan base. Bake each layer 20–25 minutes, or until golden. Repeat mixing and baking for all three layers. Cool layers completely on wire racks.
05 -
In a saucepan, mix egg yolks and cornstarch. Gradually whisk in sugar and milk. Bring to a boil over low heat, simmer for 6 minutes, stirring often. Whisk continuously for final 2 minutes. Remove from heat, add vanilla, and cover with plastic wrap touching surface. Cool completely.
06 -
Ensure butter is at room temperature and soft before next step.
07 -
In a non-stick pan over low heat, caramelize 200 grams sugar to a deep amber. Pour onto parchment-lined, oiled tray and cool. Break into pieces and process into fine powder using a food processor or rolling pin.
08 -
Whip double cream until stiff. Fold in caramel powder and 130 grams ground hazelnuts until evenly combined.
09 -
Beat softened butter until fluffy. Gradually incorporate cold pudding, one tablespoon at a time, whisking well after each addition. Reserve 5–6 tablespoons buttercream for final coating.
10 -
Place one cake layer on a serving platter. Spread one third of buttercream over, then one third of caramel cream. Repeat with second and third layers, ending with caramel cream.
11 -
Use reserved buttercream to coat cake edges. Chill cake overnight to set and develop flavour.
12 -
Just before serving, sprinkle cake edges and top with extra ground hazelnuts. Dust the top lightly with unsweetened cocoa powder.
# Notes:
01 -
For precision and consistent results, always use a digital kitchen scale.