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Egyptian Hazelnut Cake

kept byElyn7071

For the cake – you will bake 3 cakes, so divide the ingredients to three from the beginning:
6 egg whites (the yolks are needed for the filling) (medium Germany, large US)
6 tablespoons fine sugar
1 ½ tablespoons all-purpose flour
150 g/ 5.3 oz/ 1 cup ground hazelnuts
For the butter cream filling:
6 egg yolks
3 level tablespoons corn starch
6 tablespoons granulated sugar
340 ml/ 12 fl.oz/ scant 1 ½ cups milk
1 teaspoon vanilla extract
170 g/ 6 oz/ 1 ½ sticks butter, soft
For the caramel filling:
200 g/ 7 oz/ 1 cup granulated sugar
220 ml/ scant 1 cup heavy/ double cream
130 g/ 4.6 oz/ ⅞ cups ground hazelnuts
For the garnish:
2-3 tablespoons ground hazelnuts for garnish
unsweetened cocoa powder for garnish



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