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This Egyptian hazelnut cake is a luscious celebration of caramel and creamy buttercream tucked between rich layers of hazelnut sponge. It is a showstopper for special gatherings and I cannot get enough of its melt in the mouth texture and nutty flavor.
I watched this cake disappear slice by slice at a family get together and it now holds a permanent spot on our table for holidays and celebrations
Ingredients
- Egg whites: provide the structure and lightness for tender hazelnut cake layers Use eggs at room temperature for maximum volume
- Fine sugar: ensures smooth mixing and a soft crumb Look for superfine sugar for best results
- All purpose flour: helps the cakes hold together without becoming dense Sift before using for a fluffier texture
- Ground hazelnuts: infuse every bite with flavor Freshly ground or store bought work but always choose hazelnuts that smell sweet and nutty with no bitterness
- Egg yolks: are the base of the buttercream filling Save the whites for your cakes and use eggs with a golden yellow yolk if possible
- Cornstarch: thickens the buttercream pudding for a custard like texture Check it is lump free before measuring
- Granulated sugar: sweetens both the creams and the caramel Choose white sugar for a clean caramel flavor
- Milk: gives softness to the buttercream filling Use whole milk for the richest texture
- Vanilla extract: adds warmth and depth to the custard Go for pure extract not imitation for the best flavor
- Butter: makes the cream filling silky and rich Let it soften at room temperature for easy whipping
- Heavy cream: gives the caramel filling that cloudlike finish Go with double cream or heavy whipping cream for best results
- Unsweetened cocoa powder: dusted on top for sophisticated contrast Choose a high quality Dutch process cocoa for deeper flavor
Step-by-Step Instructions
- Prepare Cake Layers:
- Whip two egg whites with two tablespoons of fine sugar until stiff peaks hold strong and glossy You should not feel any sugar grains Taste and feel between your fingers
- Fold in the Flour and Hazelnuts:
- Gently sieve in half a tablespoon of flour and sprinkle fifty grams of ground hazelnuts Fold with a rubber spatula to avoid deflating the batter It should stay airy and light
- Bake Each Layer:
- Spread the mixture evenly on a prepared springform base lined with baking paper Aim for a smooth even surface Bake each layer at 170 degrees Celsius or 340 Fahrenheit for twenty to twenty five minutes until lightly golden and puffed Cool on a wire rack and repeat twice more to create three layers
- Cook and Cool the Custard Filling:
- In a small pot mix together six egg yolks three tablespoons of cornstarch sugar and gradually add in milk Whisk continuously and cook gently over low heat for about six minutes until thick and smooth Remove from heat stir in vanilla and cover with plastic wrap directly on the custard to cool completely
- Make the Buttercream:
- Once the custard is cold beat softened butter until very fluffy Gradually add the cold custard a tablespoon at a time Whip well between each addition until smooth and creamy
- Prepare the Caramel Hazelnut Filling:
- Melt sugar over low heat in a nonstick pan Let it caramelize carefully until a golden syrup without burning Pour onto lightly oiled baking paper and cool completely Break into pieces and grind into fine caramel powder using a food processor Whip heavy cream to stiff peaks and gently fold in caramel powder and additional ground hazelnuts
- Assemble the Cake:
- Place the first cake layer on a serving platter Evenly spread a third of the buttercream over it followed by a third of the caramel hazelnut cream Repeat with the second and third cake layers Finish by frosting the sides with reserved buttercream
- Chill and Finish:
- Refrigerate overnight to allow the flavors to blend and for the cake to set Before serving dust the top and edges with more ground hazelnuts and a little unsweetened cocoa powder for a final flourish
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I absolutely love how the caramel powder folds into the cream The nutty crunch in every bite instantly takes me back to the first time my grandmother shared this cake recipe with me as a teenager It still feels like the ultimate family treat
Storage Tips
Cover leftover cake tightly and refrigerate for up to four days The flavors deepen as it rests making it even more delicious on day two For longer storage freeze individual slices wrapped well in plastic and foil They thaw beautifully overnight in the fridge
Ingredient Substitutions
If you do not have hazelnuts try equal amounts of blanched almonds for a slightly different aroma but similar richness You can swap whole milk with a plant based alternative for a dairy free buttercream Ensure the butter replacement is sturdy enough for whipping
Serving Suggestions
Serve each slice chilled and let it sit at room temperature for ten minutes before eating Add an extra dusting of cocoa powder just before serving or top with chocolate curls for a festive look I love pairing this with bitter coffee or a spiced tea that balances the sweetness
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Cultural and Historical Context
Although called Egyptian by name the cake is a beloved centerpiece of Romanian celebrations particularly at weddings and family gatherings Its name reflects the allure of exotic flavors Once reserved for special occasions it now finds its way into home kitchens who want to make tradition a bit more delicious
Frequently Asked Questions About Recipes
- → What makes this cake uniquely Egyptian?
The combination of hazelnuts, buttercream, and caramel cream is inspired by Egyptian pastry traditions, featuring nutty flavors and creamy layers.
- → Can I use whole hazelnuts instead of ground?
Whole hazelnuts can be ground in a food processor to achieve the fine texture needed for the cake layers and fillings.
- → How do I prevent the caramel from burning?
Cook the sugar slowly over low heat, stirring gently and removing it from heat once it reaches a golden-brown color.
- → Why chill the cake overnight before serving?
Chilling allows the layers to set and meld together, resulting in a tender, moist slice and enhanced flavors.
- → Is it necessary to weigh the ingredients?
Using a digital kitchen scale ensures precise measurements, leading to the best texture and consistent results.
- → Can I prepare components in advance?
Yes, both the sponge and fillings can be made ahead and assembled later, which helps manage preparation time.