Description
Indulge in the rich flavors of Egyptian Hazelnut Cake, a delightful dessert featuring layers of airy hazelnut cake filled with creamy buttercream and caramel, topped with a sprinkle of ground hazelnuts and cocoa powder.
Ingredients
Scale
Cake:
- 6 egg whites
- 6 tablespoons fine sugar
- 1 ½ tablespoons all-purpose flour
- 150 g ground hazelnuts
Buttercream filling:
- 6 egg yolks
- 3 level tablespoons cornstarch
- 6 tablespoons granulated sugar
- 340 ml milk
- 1 teaspoon vanilla extract
- 170 g butter
Caramel filling:
- 200 g granulated sugar
- 220 ml heavy cream
- 130 g ground hazelnuts
Garnish:
- 2–3 tablespoons ground hazelnuts
- unsweetened cocoa powder
Instructions
- Cake: Beat egg whites with sugar, fold in flour and ground hazelnuts, bake in round pans.
- Buttercream filling: Cook egg yolks, cornstarch, sugar, milk until thick, cool, add butter and vanilla.
- Caramel filling: Make caramel with sugar, add cream and hazelnuts, cool.
- Assembly: Layer cake with buttercream and caramel, garnish with hazelnuts and cocoa powder.
Notes
- Adjust sweetness levels to your preference.
- Ensure cakes are completely cooled before assembling.
- Store cake in the refrigerator for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
Keywords: Hazelnut Cake, Egyptian Dessert, Buttercream Filling, Caramel, Cocoa Powder