Egyptian Girl Cake
Light and creamy cake with roasted hazelnuts that will make you want another piece.
Servings Prep Time
12people 2.5-3hours
Cook Time Passive Time
75minutes 30minutes
Servings Prep Time
12people 2.5-3hours
Cook Time Passive Time
75minutes 30minutes
Ingredients
Cake Layer- ingredients per layer (3 layers required)
Yellow filling
White filling
Instructions
Hazelnut Roasting
  1. Preheat oven to 175°C (350°F). Line a baking tray with parchment paper and roast 260 g of raw hazelnuts for 25 minutes. Insert hazelnuts into kitchen towel. Gather all four towel corners and grab just above the hazelnuts, crafting a ball. Keep it for few minutes to have steam help loosen the roasted skins. Keeping the same grip, rub the ball in fast circular motion against other hand. Make sure you wear oven gloves, it is very hot!
  2. Save 12-16 whole roasted hazelnuts for cake decoration
  3. Once cooled, insert 120 g of roasted hazelnuts in large Zip-Lock bag and use a rolling pin to crush them finely.
  4. In another bag, insert the remaining 120 g of roasted hazelnuts and use a rolling pin to crush roughly medium-size pieces.
Sugar Caramelizing
  1. Use heavy bottom pan to melt 120 g of granulated sugar at medium heat. As it melts, sugar will turn from clear to golden brown, starting around the edges. You want to prevent the sugar from burning so using the wooden spoon mix the melted sugar at the edges towards the center of the pot. This will help melting sugar evenly, but do not over stir because the sugar may start to clump.
  2. Prepare parchment paper on the back of a baking pan ahead of time, and pour liquid caramelized sugar on top. Use offset spatula to spread evenly. Work quickly and carefully, it is very hot! Let cool.
  3. Once completely cooled, break into smaller pieces and insert into another large Zip-Lock bag. Use rolling pin to crush to small pieces, but not powdered.
Cake
  1. Preheat oven to 170°C (340°F)
  2. Beat egg whites at high speed to form stiff peaks while gradually adding sugar.
  3. Mix hazelnuts and flour in a separate small bowl.
  4. Fold the hazelnut/flour mix carefully into the beaten egg whites.
  5. Use butter to grease a 23 cm (9 inch) spring form pan.
  6. Use parchment paper to line the bottom of the spring form pan.
  7. Spread the egg white mixture evenly into the spring form pan and bake for 25 minutes.
  8. While first layer is baking, repeat the same process to make second, and then finally a third layer.
  9. Take the baked layer from the oven, and use a heat resistant plastic knife to separate from the pan’s side.
  10. Open the form, and put the layer on the cooling rack, with the parchment paper still attached. Let it cool.
  11. Repeat with other 2 layers.
Yellow Filling
  1. Mix milk with flour, making sure that there are no lumps.
  2. Separate egg yolks and whisk together with 8 tbsp of sugar and vanilla sugar.
  3. Use double-boiler over medium heat to thicken yolk mixture, whisking constantly, for about 5-7 minutes. Add milk mixture and whisk continuously until very thick, about 10 minutes.
  4. Cool it in a cold water bath, whisking constantly.
  5. With mixer, cream the butter and add 2 tbsp sugar. Mix until light and fluffy, about 5 minutes.
  6. Add cooled yolk mixture and beat until fully incorporated. Set aside.
White Filling
  1. Beat whipping cream with the mixer on high, until stiff peaks form, about 5-6 minutes. Add powder sugar and incorporate fully.
  2. Fold crushed roasted hazelnuts and caramelized sugar into whipped cream. Set aside.
Assembling
  1. Place first layer on a serving plate, peel off the parchment paper.
  2. Spread approximately 1/4 of yellow filling onto cake layer.
  3. Spread approximately 1/3 of white filling on top of yellow filling.
  4. Repeat the process with other 2 cake layers, added on top.
  5. Spread last 1/4 of yellow filling over the sides of the cake.
  6. Use whole roasted hazelnuts to decorate the top of the cake.
  7. Cover and keep refrigerated.