Tasty Egyptian hazelnut cake

This Egyptian hazelnut cake's got three tasty layers combining airy hazelnut meringue, smooth buttercream, and a dreamy caramel filling. It's fancy but feels homey too.

I whip this up every year for my mom's birthday ever since I picked it up on a trip to Egypt. The cake's rich flavors are balanced and it's hands-down her top dessert.

Must-Have Ingredients

• Hazelnut meringue layers, made three times
• 6 egg whites: they're the secret to super light cake
• 6 tablespoons superfine sugar: just enough sweetness
• 1 and a half tablespoons flour: keeps everything together without making it heavy
• 150 g ground hazelnuts: brings all the flavor
• Buttercream filling
• 6 egg yolks: makes a thick, creamy base
• 3 level tablespoons cornstarch: thickens things up naturally
• 6 tablespoons regular sugar
• 340 ml whole milk: richer milk, better taste
• 1 teaspoon vanilla extract: real vanilla makes a difference
• 170 g butter, softened: that's the trick for extra-smooth cream
• Caramel filling
• 200 g regular sugar: turns into golden gooey caramel
• 220 ml heavy cream: aim for at least 30% fat for a thick filling
• 130 g ground hazelnuts: for a bit of crunch in the caramel
• For topping
• 2 to 3 tablespoons ground hazelnuts: for a little flair
• Unsweetened cocoa powder: adds a nice color pop at the end

Step-By-Step Directions

Start with the hazelnut layers:

Get your oven going at 170°C and get out a 24cm springform pan. Butter the bottom, stick some parchment down there, and cut two more parchment circles for later—you're making three layers in all. Only the bottom piece gets used at once.

Divide up the mix:

You'll build each layer one at a time. Every single layer takes 2 egg whites, 2 tablespoons sugar, half a tablespoon flour, and 50 g ground hazelnuts. Doing them separately helps keep things even.

Mix the meringue:

Whip up 2 egg whites until you've got stiff peaks. Pour in the sugar slowly, keep beating until it's all gone. Sprinkle over the flour and hazelnuts and gently combine with a spatula. Be easy so you don't knock out the air.

Bake the meringue layers:

Spread your mixture evenly in the pan and bake for 20 to 25 minutes, just until they've got some color. While that's going, start preparing the mix for your next ones. Let all three cool on racks after they're done. Don't rush—their shape depends on it.

Work on the buttercream:

In a small pot, whisk up the yolks and cornstarch. With constant whisking, add the sugar and milk. Let it come to a bubble and simmer super gently for about 6 minutes, stirring most of the time so it doesn't stick. The last 2 minutes, really whisk to get it silky.

Chill the cream:

Stir in the vanilla, then press plastic wrap right onto the surface and let it cool down. This stops a skin from forming and gives you the best texture later.

Caramel time:

Scatter sugar in a nonstick pan on medium-low and let it melt into a caramel. Don’t let it get too dark! When it’s ready, pour onto a lightly oiled, parchment-lined tray to harden into a thin sheet. Careful, it’s super hot.

Finish the caramel filling:

Crack the caramel into small bits, then blitz them in a food processor until finely ground. Rolling pin also works. Whip the heavy cream until it holds its shape, then fold in the caramel powder and ground hazelnuts.

Stack it all up:

Set one hazelnut layer on a plate. Divide your buttercream into three—spread one part on the cake. Split the caramel cream into three and layer one over the buttercream. Repeat with the next hazelnut round, alternating fillings, and finish with the last layer on top.

Decorate and finish:

Cover the sides with leftover buttercream you saved earlier. Chill in the fridge overnight so it firms up and the flavors meld. Just before sharing, put the rest of the ground hazelnuts on the edges and top, then dust the top with cocoa powder for drama.

Freshly ground hazelnuts really do make it sing. First time I baked this for my in-laws, even my father-in-law, who normally can't stand desserts, had three big slices.

Storing Your Cake

This cake lasts around five days in the fridge. Keep it lightly covered so it doesn’t soak up weird fridge smells. For the best taste, let it sit out for about half an hour before digging in so the flavors can come alive at room temp.

Swaps and Options

Need gluten-free? Use cornstarch instead of flour, there's barely any anyway. Not a hazelnut person? Switch to almonds, they’re great here. For a deeper flavor, toast your hazelnuts lightly before grinding—they’ll taste bolder that way.

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Tradition and Roots

Despite the Egyptian name, this cake actually comes out of central Europe. They say a Hungarian baker, inspired by Middle Eastern flavors and love of nuts, came up with it. Over time, all sorts of cultures made their own spins on it.

Frequently Asked Questions

→ What's the process for making the hazelnut base?

Whisk egg whites until they peak, add sugar bit by bit, and carefully blend in flour and ground hazelnuts. Spread the mixture in a pan and bake it till lightly golden.

→ How do you make light buttercream?

Cook a mix of eggs, corn starch, sugar, and milk until thick, then gradually blend it into whipped butter. Make sure both parts are at the same temperature to get a smooth texture.

→ What's the trick to preparing caramel for the topping?

Slowly melt sugar in a pan until golden, pour it onto an oiled surface, let it cool, then blend into a powder and mix it with whipped cream.

→ How do you layer the dessert properly?

Stack the hazelnut layers, adding a generous swipe of buttercream and caramel mix in between. Cover the edges with leftover buttercream, and let it chill overnight for the best flavor.

→ What’s a quick way to decorate the dessert?

Sprinkle ground hazelnuts on the edges and top, then add a light dusting of cocoa for a polished look.