Hazelnut cake:
Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Lightly butter the bottom of a 24 cm/9-inch springform and line it with baking paper. You will only use the bottom of the springform. Cut two more baking paper circles of the same size while you are at it.
Divide ingredients: You will need three cakes made and baked separately, one after another. You will need 2 egg whites, 2 tablespoons sugar, ½ tablespoon flour, and 50 g/ 1.8 oz/ ½ cup of ground hazelnuts for each cake.
Make the batter: Whisk the 2 egg whites until stiff. Slowly add 2 tablespoons of the sugar and continue beating until you cannot feel the sugar anymore. Sprinkle ½ tablespoon of the flour and 50 g/1.8 oz/ ½ cup of the hazelnuts on top and fold in carefully using a rubber spatula.
Bake: Spread this mixture evenly on the prepared springform base and bake for about 20 to 25 minutes or until golden.
Second and third batter: In the meantime prepare the mixture for the second cake, bake it and while that is in the oven, prepare the mix for the third cake and then bake it. Leave all three cakes to cool on wire racks.
Buttercream filling:
Mix: In a small pot, mix the egg yolks and the cornstarch. Little by little, add the sugar and the milk while whisking all the time. Bring to a boil and let simmer on a low flame for about 6 minutes, stirring very often to prevent it from catching. Whisk continuously during the last 2 minutes.
Cool: Set aside and stir in the vanilla extract. Place a piece of plastic foil directly on top of the mixture to prevent it from forming a skin and let cool completely.
Soften butter: Take the butter out of the fridge to allow it to get soft.
Make the caramel: You can make the caramel during this waiting time, it also needs to get cold.
Make the buttercream: When the pudding is cold and the butter soft, beat the butter until fluffy. Add the pudding one tablespoon at a time while whisking well in between. Set aside.
Caramel and the cream filling:
Make the caramel: Place the sugar in a non-stick pan on a low flame. Let caramelize slowly, taking care it doesn’t get too dark. Next, line a baking tray with baking paper, brush the paper with a bit of oil and pour the sugar on the oiled paper in a thin layer. Caution: it is very hot!
Grind caramel: Let it get cold, break it into smaller pieces and process the pieces in a food processor until you have a fine powder. Alternatively, you can crush the pieces to powder using a rolling pin.
Whisk the heavy cream until stiff. Fold in the caramel powder and the ground hazelnuts.
Take 5 or 6 tablespoons of the buttercream and set aside for later.
Assemble the Egyptian cake:
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