Walnut Cake with Coffee Cream

If you love walnuts and coffee, you will surely enjoy this dessert. The sponge cake is juicy and light, while the cream is rich and luxurious.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 2 teaspoons Coffee, espresso

  • 1 spoon Water

  • 225 g Powdered sugar

  • 75 g Butter, unsalted

  • 1 teaspoon Vanilla, extract, imitation

  • pieces Butter, unsalted

  • 1.5 spoons Coffee, espresso

  • 225 g Wheat flour, white, multi-purpose

  • 2.5 teaspoons Baking powder

  • 50 g Nuts, almonds

  • 50 g Walnuts

  • 85 g Sugar, brown

  • 50 g Sugar, brown

  • 2 piece Egg, egg yolk, fresh

  • 250 g Yogurt, plain, from whole milk

  • 75 ml Oil, plant, nut

  • 3 pieces Egg, egg white, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Line the bottom of a round cake pan with a removable rim (20 cm in diameter) with baking paper, then grease the bottom and sides of the pan with butter. Mix the instant coffee in a bowl with two tablespoons of hot water. Coarsely chop the walnut kernels.

  2. In a large bowl, sift the flour and mix it with baking powder, ground walnuts, chopped walnuts, and both types of sugar. Once all the ingredients are well mixed, make a well in the center and add walnut oil, egg yolks, yogurt, and the prepared coffee. Mix all the ingredients with a whisk until you get a smooth batter. In another bowl, beat the egg whites with an electric mixer until stiff peaks form, then gently and slowly fold them into the batter in two or three additions.

  3. Pour the batter into the prepared pan, gently tapping it to evenly distribute the batter and smooth the top. Bake the sponge cake in the preheated oven on the middle rack for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

  4. Once the sponge cake is baked, remove it from the oven. Let it cool in the pan for a few minutes, then remove it from the pan and place it on a wire rack. Allow the cake to cool completely.

  5. While the cake is cooling, prepare the coffee buttercream. In a small bowl, mix the instant coffee with hot water. Sift the powdered sugar into a larger bowl. Add the butter and vanilla extract, and mix everything with an electric mixer until creamy. Add the cooled coffee mixture and continue mixing until you get a smooth and fluffy cream.

  6. Slice the cooled cake horizontally in half. Spread the bottom layer with half of the coffee cream and carefully place the top layer on it. Cover the top of the cake with the remaining coffee cream and decorate with walnut kernels and coffee candies. Serve the cake immediately or chill it well in the refrigerator.

Nutrition Information (Per 100g)

  • Calories: 309.61 kcal
  • Fat: 11.01 g
    • Saturated Fat: 4.2 g
  • Carbohydrates: 46.82 g
    • Sugars: 30.26 g
  • Protein: 5.04 g
  • Fiber: 1.09 g