Coffee walnut cake
Torta di noci e crema di caffe
One of the advantages of driving from Denmark to south Italy on a regular basis are the brief stops in Austria and Germany. Even Rasthofs along the motorway have the most voluptuous cakes. This layered coffee walnut cake recipe is one of my favourites, and it contains enough sugar and caffeine to keep you awake and going for hours.
Ingredients
For the sponge
200 g butter
4 eggs
200 g sugar
200 g flour
2 tsp baking powder
100 g walnuts
1 tbsp instant coffee mixed with 2 tbsp boiling water
For the syrup
1 tbsp instant coffee
50 g sugar
50 ml boiling water
For the filling
2 egg yolks
2 tbsp sugar
1 tbsp instant coffee
250 g mascarpone
Preparation
Whisk butter and sugar for the sponge. Add one egg at a time, and the flour, baking powder, chopped walnuts and coffee.
Pour the sponge mixture into a greased spring pan form that has been lined with baking paper
Bake at 160 C / 325 F for 40 minutes
Take the sponge cake out of the oven and leave it to cool completely
Pour boiling water over the instant coffee and the sugar to make a syrup
Cut the sponge cake through horizontally, lift off the top layer and baste the cake with syrup
Whisk egg yolks with sugar and instant coffee for the filling
Fold in the mascarpone
Spread half the cream over the bottom layer of sponge
Place the other half on top cover with the rest of the filling cream
Decorate the coffee walnut cake with halved walnuts before serving.
More layered cakes
If you like coffee and walnuts a cake doesn’t get any better.
I am printing this recipe off right now. Anything with coffee and marscapone wins my vote.
This sounds right up my alley.
WOW! That sounds absolutely great!