Italian Coffee Cream And Walnut Cake
The perennially popular partnership between coffee and walnut is particularly enjoyable in this recipe, as the cake is light and nutty with a delicate crumb, and the filling and topping rich and deeply flavoured with coffee.
INGREDIENTS:
3 EGGS, SIZE 2, SEPARATED
115 G14 OZ LIGHT
MUSCOVADO SUGAR
25 G/1OZ UNSALTED BUTTER,
MELTED AND COOLED
125 G/41/2 OZ WALNUT
HALVES, GROUND
1 TBSP STRONG COFFEE, PREFERABLY ESPRESSO TBSP FINE. BREADCRUMBS
FILLING AND TOPPING
1 EGG, SIZE 2, SEPARATED
25-55 G/1-2 OZ SUGAR
250 Gig OZ. MASCARPONE CHEESE
TBSP STRONG COFFEE,
PREFERABLY ESPRESSO
FEW DROPS VANILLA ESSENCE
DECORATION:
COFFEE BEANS AND WALNUT HALVES
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a 17.5 cm/7 inch springform. non-stick cake tin.
Whisk the egg yolks and half the sugar together until thick and light. Using a large metal spoon, fold in the butter, walnuts, coffee and breadcrunths.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk itl the remaining sugar until stiff. Using a metal spoon, very gently fold into the walnut mixture. Spoon into the tin and bake for about 35 minutes until a fine skewer inserted in the centre comes out clean.
Leave to cool in the tin for a few minutes before turning onto a wire rack.
To make the filling and topping, whisk the egg yolk with the sugar in a medium-sized bowl until thick and light. Using a large metal spoon, fold in the mascarpone a tablespoonful at a time. then add the coffee and vanilla essence. In a clean, dry bowl, whisk the egg white until stiff, then, using the metal spoon, gently fold into the mascarpone mixture. Cover and place in the refrigerator.
About 2 hours before serving the cake, cut in half horizontally using a bread knife and spread about a quarter of the mascarpone mixture over the bottom half. Replace the top and spread the remaining mascarpone mixture over the top and sides. Decorate with coffee beans and walnut halves and keep in a cool place until required.
