Egyptian Hazelnut Caramel Cake (Print-Friendly Format)
Layers of hazelnut cake, caramel, and buttercream create a luscious Egyptian treat perfect for special occasions.
# Required Ingredients:
→ Hazelnut Cake Layers
01 -
6 egg whites
02 -
6 tablespoons fine sugar
03 -
1.5 tablespoons all-purpose flour
04 -
150 g ground hazelnuts
→ Buttercream Filling
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 unsalted butter, softened
→ Caramel Filling
11 -
200 g granulated sugar
12 -
220 ml heavy cream
13 -
130 g ground hazelnuts
→ Garnish
14 -
2–3 tablespoons ground hazelnuts
15 -
unsweetened cocoa powder
# How to Make It:
01 -
Preheat oven to 170°C. Lightly butter the bottom of a 24 cm springform pan and line with baking paper. Prepare two additional baking paper circles for the remaining layers.
02 -
Separate eggs, reserving the yolks for the filling. For each cake: Whisk 2 egg whites until stiff, gradually adding 2 tablespoons of sugar and beating until fully incorporated. Gently fold in 0.5 tablespoon flour and 50 g ground hazelnuts.
03 -
Evenly spread the first portion of batter onto the prepared pan. Bake each layer for 20–25 minutes until golden. Repeat the mixing and baking process for all three layers. Cool all cake layers on wire racks.
04 -
In a pot, whisk egg yolks with cornstarch, then slowly incorporate sugar and milk. Cook over low heat, whisking continuously until thickened, about 6 minutes. Remove from heat, stir in vanilla extract, and cover with plastic wrap. Allow to cool completely. When cooled, beat butter separately until light, then gradually whisk in the pudding one tablespoon at a time to create a smooth buttercream.
05 -
In a non-stick pan over low heat, melt the sugar until it caramelizes to a golden color. Pour in a thin layer onto oiled baking paper. Cool, then break into pieces and process into a fine powder using a food processor.
06 -
Whip heavy cream to stiff peaks. Gently fold in caramel powder and ground hazelnuts to combine thoroughly.
07 -
Set aside 5–6 tablespoons of buttercream for final decoration.
08 -
Place one cake layer on a serving platter. Spread one-third of the remaining buttercream evenly over the surface, followed by one-third of the caramel filling. Repeat layering process with the remaining cake layers, buttercream, and caramel. Finish with the final cake layer.
09 -
Frost the cake edges with the reserved buttercream. Chill the cake overnight to allow flavors to meld and texture to set. Before serving, sprinkle sides and top with ground hazelnuts, and dust the top with unsweetened cocoa powder.
# Additional Information:
01 -
Allow the finished pastry to chill overnight for optimal moisture and structure.
02 -
Ensure use of a kitchen scale for precise ingredient measurements and reliable results.
03 -
Exercise caution when handling caramel as it becomes extremely hot during preparation.