Walnut Cake With Coffee Cream Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Butter,
2 tsp: Flour,
BASE
100 gram: , (3 oz) walnuts
130 gram: , (4 oz) caster sugar
4: Egg whites,
COFFEE CREAM TOPPING
3: Egg yolks,
3 tbsp: Icing sugar,
100 milliliter: , (4 fl oz) strong coffee
75 gram: , (2 3/4oz) dark chocolate, melted
50 milliliter: , (2 fl oz) Madeira or port
300 milliliter: , (10 fl oz) cream
GARNISH
Walnut halves,
Crystallized flowers, e.g. lilac, violets, mimosa
Directions:
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 170
C/325
F/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.
Source from luhu.jp
Level of Difficulty: Fairly easy Preparation Time: 1 hour + time in
freezer Prepare in Advance: Yes Preheat the oven to 170
C/325
F/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.
Source from luhu.jp