Holiday gatherings call for a dessert that feels truly special. This Egyptian Hazelnut Cake is the perfect way to end a festive meal. It looks like it came from a fancy bakery. Your family will think you spent all day in the kitchen. It is creamy, crunchy, and absolutely delicious.
Why This Recipe Is a Winner
This cake is a total showstopper for winter celebrations. It combines airy meringue with rich vanilla custard and crunchy caramel. Every bite has a wonderful mix of textures. It is surprisingly light yet deeply satisfying for any sweet tooth. You can make it ahead of time to save stress. It is a guaranteed crowd-pleaser every single time.
Simple Cooking Steps
Making this layered treat is easier than it looks. You bake three simple hazelnut disks first. Then you whisk a creamy custard on the stove. Finally, you fold in some homemade caramel crunch. The assembly is the best part of the whole process. Even if you are a beginner, you can master these layers.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh hazelnuts make a huge difference here.
- 6 large egg whites (for cake layers)
- 6 large egg yolks (for yellow filling)
- 320g granulated sugar, divided
- 1.5 tablespoons all-purpose flour
- 280g roasted hazelnuts, finely ground and divided
- 3 tablespoons cornstarch
- 340ml whole milk
- 1 teaspoon pure vanilla extract
- 170g unsalted butter, softened at room temperature
- 220ml heavy whipping cream, chilled
Step-by-Step
- Preheat the oven to 170°C (340°F). Line the bottom of a 24cm (9-inch) springform pan with parchment paper.
- Prepare three separate cake layers: For each layer, whisk 2 egg whites until stiff peaks form, gradually adding 2 tablespoons of sugar. Gently fold in 0.5 tablespoons of flour and 50g of ground hazelnuts.
- Spread the batter for one layer into the pan and bake for 20 minutes. Repeat the process to create three identical layers in total. Allow all disks to cool completely.
- Prepare the yellow filling: In a heavy-bottomed saucepan, whisk 6 egg yolks with 6 tablespoons of sugar and 3 tablespoons of cornstarch. Gradually pour in the milk while whisking to avoid lumps.
- Cook the mixture over medium-low heat, stirring constantly until it reaches a thick custard consistency. Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap to cool completely.
- In a separate bowl, cream the softened butter until fluffy, then gradually incorporate the cooled custard one tablespoon at a time until smooth.
- Prepare the crunchy filling: Place 200g of sugar in a non-stick pan over low heat to create a dry caramel. Once amber-colored, pour onto oiled parchment paper, let cool, and then crush into a fine grit with a rolling pin.
- Whip the heavy cream until stiff peaks form. Fold in the crushed caramel and the remaining 130g of ground hazelnuts.
- Assemble the cake: Place the first hazelnut disk on a platter, spread one-third of the yellow filling, followed by one-third of the crunchy filling. Repeat for the next two layers.
- Cover the top and sides with the remaining filling or additional whipped cream. Refrigerate for at least 6 hours (preferably overnight) before serving to allow the layers to set.
Best Ways to Enjoy It
Serve this Egyptian Hazelnut Cake chilled for the best texture. It pairs beautifully with a hot cup of coffee or tea. You can add a few whole hazelnuts on top for decoration. Set the holiday table and share this with your favorite people. It is truly the ultimate winter dessert.
Keep It Fresh
Store any leftovers in the refrigerator for up to three days. Keep it covered so it does not absorb other smells. This cake actually tastes better the next day as layers soften. Do not freeze this cake as the custard texture might change. Simply slice and enjoy straight from the fridge.
Tips for Best Results
- Don’t skip the six-hour chilling time for perfect slices.
- Avoid over-beating the egg whites to keep the layers light.
- Use store-bought roasted hazelnuts to save extra prep time.
- Make the caramel a day early to stay ahead of schedule.
- For Christmas, garnish with a dusting of powdered sugar.
- Elevate the flavor by adding a pinch of sea salt to the caramel.
Easy Flavor Ideas
- Swap hazelnuts for walnuts if you prefer a different nut flavor.
- Use gluten-free flour to make this dessert gluten-friendly.
- Add a layer of sliced strawberries for a fresh summer twist.
- Substitute almond extract for vanilla to get a marzipan aroma.
Common Questions
Can I make this ahead of time?
Yes, this cake is perfect for making a day in advance. The flavors meld together beautifully overnight. It stays fresh in the fridge for several days.
How do I know when the custard is done?
The custard should be thick enough to coat the back of a spoon. It will continue to firm up as it cools down. Keep stirring to prevent any lumps from forming.
Will kids like this cake?
Absolutely, kids love the sweet caramel crunch and creamy filling. It is a very approachable and fun dessert for all ages. The hazelnut flavor is mild and sweet.
I hope this elegant cake brings a little extra joy to your holiday table. It is such a rewarding treat to share with the people you love. Happy baking!
— Alex
Ingredients
- 6 large egg whites (for cake layers)
- 6 large egg yolks (for yellow filling)
- 320 g granulated sugar, divided
- 1.5 tablespoons all -purpose flour
- 280 g roasted hazelnuts, finely ground and divided
- 3 tablespoons cornstarc h
- 340 ml whole milk
- 1 teaspoon pure vanilla extract
- 170 g unsalted butter, softened at room temperature
- 220 ml heavy whipping cream, chilled
Instructions
- Preheat the oven to 170°C (340°F). Line the bottom of a 24cm (9-inch) springform pan with parchment paper.
- Prepare three separate cake layers: For each layer, whisk 2 egg whites until stiff peaks form, gradually adding 2 tablespoons of sugar. Gently fold in 0.5 tablespoons of flour and 50g of ground hazelnuts.
- Spread the batter for one layer into the pan and bake for 20 minutes. Repeat the process to create three identical layers in total. Allow all disks to cool completely.
- Prepare the yellow filling: In a heavy-bottomed saucepan, whisk 6 egg yolks with 6 tablespoons of sugar and 3 tablespoons of cornstarch. Gradually pour in the milk while whisking to avoid lumps.
- Cook the mixture over medium-low heat, stirring constantly until it reaches a thick custard consistency. Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap to cool completely.
- In a separate bowl, cream the softened butter until fluffy, then gradually incorporate the cooled custard one tablespoon at a time until smooth.
- Prepare the crunchy filling: Place 200g of sugar in a non-stick pan over low heat to create a dry caramel. Once amber-colored, pour onto oiled parchment paper, let cool, and then crush into a fine grit with a rolling pin.
- Whip the heavy cream until stiff peaks form. Fold in the crushed caramel and the remaining 130g of ground hazelnuts.
- Assemble the cake: Place the first hazelnut disk on a platter, spread one-third of the yellow filling, followed by one-third of the crunchy filling. Repeat for the next two layers.
- Cover the top and sides with the remaining filling or additional whipped cream. Refrigerate for at least 6 hours (preferably overnight) before serving to allow the layers to set.
