This Egyptian cake is the creamiest, sweetest, comforting hazelnut cake you can imagine. Hazelnuts, buttercream caramel cream filling, can it get any better?
Ingredients
▢Hazelnut cake – you will bake 3 cakes so divide the ingredients to three from the beginning:
▢6 egg whites the yolks are needed for the filling (medium Germany, large US)
▢6 tablespoons fine sugar
▢1 ½ tablespoons all-purpose flour
▢150 g ground hazelnuts 5.3 oz/ 1 ½ cups
▢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, soft
▢For the caramel filling:
▢200 g granulated sugar 7 oz/ 1 cup
▢220 ml ml/ 0.9 fl.oz/ scant 1 cup heavy/ double cream
▢130 g ground hazelnuts 4.6 oz/ 1 ⅓ cups
▢For the garnish:
▢2-3 tablespoons ground hazelnuts
▢unsweetened cocoa powder
Instructions
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