HAZELNUT CAKE: Set the oven @ 170°C/340°F. Lightly butter the bottom
of a 24 cm/9" 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, 1/2 tablespoon flour, and 50 g
(1.8 oz, 1/2 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 1/2 tablespoon of the flour and 50 g
(1.8 oz, 1/2 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.
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: Place one cake layer on a platter. Divide
the rest of the buttercream into 3 parts and spread one part evenly on
the first cake.
Divide the caramel filling into 3 parts and spread one part evenly on
top of the buttercream filling. Next, place the second cake on top and
repeat the procedure. Do the same with the third cake.
To finish the cake, frost it around the edges with the buttercream you
set aside at the beginning.
CHILL: Place in the fridge overnight to to set nicely and get moist.
JUST BEFORE SERVING: sprinkle the edges and the top with the extra
ground hazelnuts and only the top with the unsweetened cocoa powder.
