Egyptian Hazelnut Cake Layers (Print Version)

# Ingredients:

01 - 2 cups finely ground hazelnuts
02 - 16-20 sheets phyllo dough
03 - 1 cup honey
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground cardamom
06 - 1/4 teaspoon ground cloves

# Instructions:

01 - Toast hazelnuts in a pan until fragrant, then cool and grind into a smooth paste.
02 - Brush each phyllo sheet with melted butter, layering them with ground hazelnut paste until desired height is achieved.
03 - Simmer honey, water, and lemon juice until thickened. Pour the syrup over the layered phyllo and hazelnut base.
04 - Preheat oven to 180°C. Bake the assembled cake until golden and crisp, approximately 25-30 minutes.
05 - Allow the cake to cool, then slice and serve with desired toppings.

# Notes:

01 - Ensure hazelnuts are fresh and evenly ground for optimal texture.
02 - Use high-quality honey for a more pronounced flavor.

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