Egyptian Hazelnut Cake Layers (Print Version)
# Ingredients:
→ Cake Layers
01 -
6 medium egg whites
02 -
6 tablespoons granulated sugar
03 -
1.5 tablespoons all-purpose flour
04 -
150 g ground hazelnuts (approximately 1.5 cups)
→ Buttercream Filling
05 -
6 egg yolks
06 -
3 tablespoons cornstarch
07 -
6 tablespoons granulated sugar
08 -
340 ml milk (scant 1.5 cups)
09 -
1 teaspoon vanilla extract
10 -
170 g unsalted butter, softened (6 oz or 1.5 sticks)
→ Caramel Filling
11 -
200 g granulated sugar (7 oz or 1 cup)
12 -
220 ml heavy cream (scant 1 cup)
13 -
130 g ground hazelnuts (approximately 1.33 cups)
→ Garnish
14 -
2-3 tablespoons ground hazelnuts
15 -
Unsweetened cocoa powder
# Instructions:
01 -
Preheat the oven to 170°C (340°F). Lightly butter the bottom of a 24 cm (9-inch) springform pan and line it with baking paper. For each layer, whisk 2 egg whites until stiff peaks form. Gradually add 2 tablespoons of sugar, beating until the sugar dissolves. Gently fold in 0.5 tablespoon of flour and 50 g (0.5 cup) of ground hazelnuts. Pour the batter into the prepared pan and bake for about 25 minutes until lightly golden. Repeat this process to bake a total of 3 layers. Allow the layers to cool completely.
02 -
In a saucepan, whisk together 6 egg yolks, 3 tablespoons of cornstarch, and 6 tablespoons of sugar. Gradually add 340 ml of milk and cook over low heat, stirring continuously until the mixture thickens into a pudding-like consistency. Remove from heat, stir in 1 teaspoon of vanilla extract, and let the mixture cool completely. In a separate bowl, beat 170 g of softened butter until fluffy. Gradually add the cooled pudding mixture, one tablespoon at a time, beating well after each addition until smooth.
03 -
In a non-stick pan, melt 200 g of granulated sugar over low heat until it caramelizes to a golden brown color. Pour the caramel onto a baking sheet lined with oiled parchment paper and let it cool completely. Once hardened, break the caramel into small pieces and process in a food processor until finely ground. Whip 220 ml of heavy cream until stiff peaks form. Fold in the ground caramel and 130 g of ground hazelnuts until well combined.
04 -
Place the first cake layer on a serving platter. Spread a third of the buttercream filling evenly over the layer, followed by a third of the caramel filling. Repeat the process with the second and third layers. Reserve a small amount of buttercream to frost the sides of the cake.
05 -
Cover the assembled cake and refrigerate overnight to allow the flavors to meld and the cake to set properly.
06 -
Before serving, frost the sides of the cake with the reserved buttercream. Sprinkle the top and sides with additional ground hazelnuts and dust the top with unsweetened cocoa powder. Slice and enjoy this decadent dessert!