Egyptian hazelnut treat (Print Version)
# Ingredients:
→ Hazelnut Cake
01 -
6 egg whites
02 -
6 tablespoons granulated sugar
03 -
1 ½ tablespoons all-purpose flour
04 -
150 g ground hazelnuts
→ Buttercream
05 -
6 egg yolks
06 -
3 level tablespoons corn starch
07 -
6 tablespoons caster sugar
08 -
340 ml milk
09 -
1 teaspoon vanilla extract
10 -
170 g softened butter
→ Caramel and Toppings
11 -
200 g caster sugar
12 -
220 ml heavy cream
13 -
130 g ground hazelnuts
14 -
2-3 tablespoons extra ground hazelnuts
15 -
Unsweetened cocoa powder
# Instructions:
01 -
Set your oven to 170°C. Lightly grease the bottom of a 24 cm springform pan and line it with parchment paper. Cut two additional parchment circles of the same size.
02 -
Split the ingredients to make three cakes. For each layer, mix 2 egg whites, 2 tablespoons of sugar, ½ tablespoon of flour, and 50 g of ground hazelnuts.
03 -
Whisk the 2 egg whites until they form stiff peaks. Gradually add 2 tablespoons of sugar and keep whisking until fully dissolved. Gently fold ½ tablespoon of flour and 50 g of ground hazelnuts into the mixture using a rubber spatula.
04 -
Spread the batter evenly across the bottom of the pan and bake for 20-25 minutes until golden. Repeat for the other two cakes, cooling them on wire racks after baking.
05 -
Combine the egg yolks and corn starch in a small pot. Gradually whisk in the sugar and milk. Heat until it boils, then let it simmer on low for six minutes, stirring often. Cover with plastic wrap touching the surface and let it cool.
06 -
In a non-stick pan, melt the sugar on low heat until golden—don’t let it burn. Pour it in a thin layer onto oiled parchment and let it cool. Break it into pieces and grind into a fine powder using a processor or rolling pin.
07 -
Whip the heavy cream until it’s firm. Gently stir in the ground hazelnuts and powdered caramel.
08 -
Put one cake layer on a serving plate. Spread one-third of the buttercream over it, then one-third of the caramel topping. Layer the same way with the remaining cakes. Use the leftover buttercream for the sides.
09 -
Let the cake chill overnight in the fridge so it firms up and flavors mix beautifully.
10 -
Sprinkle extra ground hazelnuts on the sides and top. Dust the surface with unsweetened cocoa powder.
# Notes:
01 -
Making the cake layers individually makes the results more even.