MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egyptian Hazelnut Cake
 Categories: Cakes, Desserts, Nuts, Chocolate, Dairy
      Yield: 14 servings
 
      6 lg Egg whites
      6 tb Fine sugar
  1 1/2 tb A-P flour
    150 g  Ground hazelnuts

MMMMM--------------------BUTTERCREAM FILLING-------------------------
      6 lg Egg yolks
      3 tb (level) cornstarch
      6 tb Granulated sugar
    340 ml Milk
      1 ts Vanilla extract
    170 g  Butter

MMMMM----------------------CARAMEL FILLING---------------------------
    200 g  Granulated sugar
    220 ml Double cream
    130 g  Ground hazelnuts

MMMMM--------------------------GARNISH-------------------------------
      3 tb Ground hazelnuts
           Unsweetened cocoa powder
 
  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.
  
  RECIPE FROM: Egyptian Hazelnut Cake
  
  Uncle Dirty Dave's Archives
 
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