Date Layered Cake with Whipped Cream

Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by lining them with parchment paper.

Whip the 10 egg whites in a large mixing bowl until stiff peaks form, using an electric mixer or whisk.

Gradually fold the confectioner's sugar into the whipped egg whites in three additions, stirring gently until no streaks of sugar remain.

Fold the ground hazelnuts and fine breadcrumbs into the meringue mixture until evenly combined.

Gently fold the chopped dates into the batter, ensuring they are distributed throughout the mixture.

Divide the batter equally between the two prepared cake pans and smooth the tops.

Bake in the preheated oven for 40–45 minutes, until a toothpick inserted in the center comes out clean and the cake is lightly golden.

Remove the cakes from the oven and cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, place one cake layer on a serving plate and spread half of the whipped cream evenly over the top.

Position the second cake layer on top of the cream and spread the remaining whipped cream over the top and sides of the cake.

Add a vanilla accent by lightly dusting or scraping vanilla over the top surface if desired, and serve chilled or at room temperature.