Description
A decadent Egyptian Hazelnut Cake featuring a light hazelnut meringue base layered with rich buttercream filling and a luscious caramel hazelnut cream, finished with a sprinkle of ground hazelnuts and cocoa powder. This cake combines nutty flavors and creamy textures, perfect for special occasions or indulging in a delightful homemade dessert.
Ingredients
Scale
For the Hazelnut Meringue Cake:
- 6 egg whites
- 6 tablespoons fine sugar
- 1 ½ tablespoons all-purpose flour
- 150 g ground hazelnuts (5.3 oz / 1 ½ cups)
For the Buttercream Filling:
- 6 egg yolks
- 3 level tablespoons cornstarch
- 6 tablespoons granulated sugar
- 340 ml milk (11.5 fl.oz / scant 1 ½ cups)
- 1 teaspoon vanilla extract
- 170 g butter (6 oz / 1 ½ sticks), softened
For the Caramel Hazelnut Filling:
- 200 g granulated sugar (7 oz / 1 cup)
- 220 ml heavy/double cream (0.9 fl.oz / scant 1 cup)
- 130 g ground hazelnuts (4.6 oz / 1 ⅓ cups)
For Garnish:
- 2–3 tablespoons ground hazelnuts
- Unsweetened cocoa powder
Instructions
- Prepare the Hazelnut Meringue Base: Preheat your oven to 150°C (300°F). In a large, clean bowl, beat the 6 egg whites until soft peaks form. Gradually add the 6 tablespoons of fine sugar while continuing to beat until stiff, glossy peaks develop. Gently fold in the 1 ½ tablespoons all-purpose flour and 150 g ground hazelnuts carefully to maintain the airiness of the meringue. Pour the mixture into a parchment-lined baking pan and bake for about 30-35 minutes until the surface is firm and slightly golden. Remove from oven and let cool completely.
- Make the Buttercream Filling: In a saucepan, combine 6 egg yolks, 3 tablespoons cornstarch, and 6 tablespoons granulated sugar. Slowly whisk in 340 ml milk and cook over medium heat, stirring constantly until the mixture thickens into a smooth custard. Remove from heat and stir in 1 teaspoon vanilla extract. Allow the custard to cool to room temperature. Once cooled, beat in 170 g softened butter until smooth and creamy.
- Prepare the Caramel Hazelnut Filling: In a heavy-bottomed saucepan, heat 200 g granulated sugar over medium heat, swirling occasionally, until it melts and turns into a golden caramel. Remove from heat and carefully stir in 220 ml heavy cream (be cautious of splattering). Return to low heat and stir until smooth. Remove from heat and mix in 130 g ground hazelnuts. Allow the caramel hazelnut cream to cool to room temperature.
- Assemble the Cake: Once all components are cooled, slice the hazelnut meringue cake horizontally to create layers if desired. Spread the buttercream filling evenly over the bottom layer, then add a layer of caramel hazelnut filling. If you have multiple layers, repeat the process, finishing with a layer of cake on top.
- Garnish and Serve: Sprinkle 2-3 tablespoons of ground hazelnuts and a light dusting of unsweetened cocoa powder over the top of the cake to decorate. Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the fillings to set. Slice, serve, and enjoy this rich, nutty dessert.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Be cautious when making caramel; sugar can burn quickly. Use medium heat and watch closely.
- This cake is best served chilled as the buttercream and caramel fillings will set nicely.
- You can toast the hazelnuts before grinding to enhance their flavor if desired.
- Store any leftovers covered in the refrigerator for up to 3 days.
Keywords: Egyptian Hazelnut Cake, Hazelnut Meringue, Buttercream Filling, Caramel Hazelnut Cream, Nutty Dessert