Description
A delightful combination of toasted hazelnuts, airy meringue, and creamy buttercream, perfect for special occasions.
Ingredients
Scale
- 1 cup hazelnuts, toasted and ground
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup caramel sauce
- 1/2 cup hazelnut filling
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- Beat the egg whites until soft peaks form. Slowly add in the sugar and cream of tartar while continuing to beat until you achieve stiff peaks.
- Fold in the toasted, ground hazelnuts into the meringue mixture.
- Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a skewer comes out clean.
- Beat the softened butter in a bowl until creamy. Gradually add in the powdered sugar, mixing until completely smooth.
- Assemble the cake: Layer meringue, buttercream, and hazelnut filling, drizzling caramel sauce between layers.
- Frost the outside of the cake with the remaining buttercream.
Notes
Store in an airtight container. Best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg