Title: Walnut Cake with Coffee Cream
Categories: Cake Nut
Yield: 10 Servings

2	ts	Butter
2	ts	Flour
BASE
100	g	(3«oz) walnuts
130	g	(4¬oz) caster sugar
4		Egg whites
COFFEE CREAM TOPPING
3		Egg yolks
3	tb	Icing sugar
100	ml	(4 fl oz) strong coffee
75	g	(2 3/4oz) dark chocolate, melted
50	ml	(2 fl oz) Madeira or port
300	ml	(10 fl oz) cream
GARNISH
		Walnut halves
		Crystallized flowers, e.g. lilac, violets, mimosa

To Drink: - Coffee or coffee liqueur

Level of Difficulty: Fairly easy Preparation Time: 1 hour + time in freezer Prepare in Advance: Yes Preheat the oven to 170øC/325øF/Gas Mark 3. Grease and flour a round cake tin. Chop half the walnuts and grind the remainder. Mix with the sugar. Whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture. Turn into the prepared tin and bake for 15-20 mins. turn the cake on to a rack and allow to cool.

Make the coffee cream. Whisk the egg yolks and sugar in a heatproof bowl until light and creamy. Add the coffee and place the bowl over a pan of hot water. Beat the mixture until it has thickened. Beat in the chocolate. Stir in the Madeira or port. Allow to cool, stirring occasionally.

Whip the cream and mix it into the cold coffee mixture. Spread the cream over the cake. Put the cake in the freezer for 2 hours.

Take the cake out of the freezer shortly before serving and garnish with walnuts and crystallized flowers.

Posted by : Sue Rykmans.

previous

next