🎂☕️🌰Coffee and Walnut Cake🌰☕️🎂

Name: How to cook 🎂☕️🌰Coffee and Walnut Cake🌰☕️🎂 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Irum Zaidi Home Cooking

🎂☕️🌰Coffee and Walnut Cake🌰☕️🎂

This classic Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy coffee sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.

Ingredient

Food ration :

12 servings

Cooking time :

20min

260 g

/ 9¼oz Self raising flour

8 g

/ 2tsp of baking powder

8 g

/ 2tsp Baking powder

200 g

/ 7½oz Caster sugar

200 g

/ 7½oz Softened butter

Large eggs

6 mls

/ 1tsp Vanilla extract

100 g

/ 3½oz walnuts

20 mls

/ 1½ tbls concentrated coffee

300 g

/ mls Double or Heavy cream

85 g

/ 3oz Mascarpone or ordinary cream cheese

8 g

/ 2 tsp Icing/powdered sugar

20 mls

/ 1½ tblsp concentrated coffee

Cooking instructions

* Step 1

Preheating your oven to 190°C / 374°F Gas mark 5. Grease two 20cm / 8” sandwich cake tins and line the bottoms with greaseproof paper. Add the butter and caster sugar to a bowl and cream together using a spatula to a smooth paste.

* Step 2

Whisk in the eggs 1 at a time (make sure your eggs are at room temperature). Add the vanilla extract and concentrated coffee solution and mix in. Sift in the flour and baking powder and gently fold it into a smooth batter using a spatula. Divide the batter equally into the 2 prepared sandwich cake tins, levelling off the batter, and get them into the preheated oven and set your timer for 20 minutes.

* Step 3

While the sponges are baking, start the coffee flavoured cream, by adding the double, heavy, or whipping cream, coffee solution, vanilla extract, and icing sugar to a bowl, and whisk until thick. cover and refrigerate until needed. When the time is up on the sponge cakes, (do not open the oven door before) check the cakes using a cocktail stick or wooden skewer, if it comes out clean the cake is done, if not! give them a couple of more minutes.

* Step 4

Place the tins on a wire rack for 10 minutes before removing them from the tins, after the 10 minutes remove the sponges from the tins, and carefully peel off the paper, and allow them to completely cool for a further 20 minutes.

* Step 5

Place one of the cakes on a serving plate with the bottom of the sponge facing up, cover with half of the coffee cream, staying shy of the edge, and level it off, gently line up and place the second cake on top of the cream with the flat bottom of the sponge facing down this time, gently press it down. Cover the top of the cake with the remaining cream, and decorate with the walnuts. Slice and serve.