Walnut and coffee cake

ready leaf as follows: beat the egg whites with a pinch of salt with the mixer on top. Then add the sugar, yolks and water, mixing after each addition of the ingredient. We mix the flour mixed with cocoa and baking powder using a spatula. At the end we add the walnut using the spatula. Pour into the round tray lined with baking paper (26 cm in my case) and put in the oven preheated to the right heat for 30-35 min. Remove from the oven and leave to cool.

For cream: mix the butter well with the powdered sugar until the sugar melts. Add the rest of the ingredients in turn: cocoa, cappuccino, fresh coffee and the 2 essences of rum. Mix well until you get a super creamy cream.

We cut the cooled countertop in three. Lightly syrup each sheet in turn and grease each sheet with cream.

We leave the cream to cover the cake.

Level nicely then sprinkle walnuts on top and all around.

Melt the chocolate on a steam bath together with the butter.

We decorate according to the heart's desire, letting the icing flow on the edges as well.

How about a nice cake? I can assure you that it was very tasty!


Ingredients

Step 1

Cake with nuts and coffee

For the countertop: Boil a strong espresso coffee from which let 150 ml cool. Chop the walnuts larger. Separate the eggs, mix the yolks with the sugar, oil and 100 ml of the espresso. Sift flour, baking powder and 1 pinch of salt and incorporate into the first mixture. Beat the egg whites until they form a hard foam, add a pinch of salt and add it to the dough, in 3 portions. To the last series of egg whites add the chopped walnuts.

Put the dough in a greased and lined form with baking paper (22 cm) and leave it to bake in the preheated oven at 170 degrees C for about 50 minutes. Turn off the oven, leave the cake top in the oven for another 5-10 minutes, then take it out on a kitchen grill. Let it cool for 5 minutes, then turn the worktop upside down and carefully peel off the paper. Allow to cool completely, then cut into 2 layers.


Serving nut cake & # 8211 nostalgic recipe

Here's our nut cake ready! It must stay cold for at least 2 hours before cutting it (otherwise the soft cream will stain the inner layers).

Here is a slice of cake (I cut the cake while it was soft and the cream spread a bit).

And a slice after the walnut cake has been cold for a few hours. Another thing

This walnut cake It is very suitable for birthdays or Holidays (Easter, Christmas).


Coffee cake

The first time we make the countertop, it is a countertop similar to the rolling countertop.

Separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt, then add the sugar, then put the yolks one by one, stirring from top to bottom.

Then add sifted flour and cocoa, then add the oil and rum essence.

We put the obtained composition in a tray lined with baking paper.

I used a tray of 35 & times35 centimeters.

Bake at 180 degrees Celsius for about 12-15 minutes.

When the countertop has cooled, cut it into strips of about 7-8 cm (the strips are cut according to how high you want it).

In a saucepan put 100 ml of cream for whipped cream and instant coffee and put it to boil until the coffee dissolves then leave it to cool.

Mix the sour cream with the mascarpone, then add the dissolved coffee and continue mixing until all the coffee is incorporated.

The cream thus obtained is placed on top of the countertop, which has previously been cut into strips.

We take the first strip, roll it and put it in the middle of a plate, then we take the second strip and roll it over the first and so on until we finish the strips.

With the remaining cream, decorate the cake and decorate with hazelnuts and coffee beans.

Refrigerate the coffee cake for a few hours. It is ideal to cut it the next day, if we still have patience and resist lust.

Below you can see in the section the delicious coffee cake. & # 128578

I say I fully deserve to try this recipe. I recommend you try the classic Diplomat cake recipe, a dessert appreciated by almost everyone. & # 128578

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


Walnut and coffee cake

ingredients
For the countertop :, - 4 eggs, - 8 tablespoons sugar, - 6 tablespoons flour, - 6 tablespoons ground walnuts, - 2 teaspoons cocoa tip, - 4 tablespoons water, - 1/2 sachet baking powder, - a pinch of salt , For cream :, - 250 gr unsalted butter of 85% fat, - 125 gr powdered sugar, - 2 teaspoons cocoa, - 2 teaspoons coffee undissolved in a tablespoon of warm water and left to cool, - 2 teaspoons cappuccino, - 2 essences rum Dr. Oetker, For syrup :, - 100 ml lightly sweetened coffee, For icing :, - 100 gr dark chocolate, - 50 gr butter, And ground walnut for garnish

Difficulty: Average | Time: 1h 30 min


My cake top came out a little & # 8220tuguiat & # 8221, so I cut a little from the top, then I cut the top into 2 slices about equal in thickness.

On a plate I put the first start of the countertop, over which I spread a thin start of butter cream (I put I think 1/3 of the butter cream), and over the butter cream I sprinkled ground walnut kernels. On top I put the second slice of countertop, and on top I spread the rest of the butter cream well, so that it is a uniform start of cream. If you want you can put the cream on the edges, but I didn't put it.

At the end I garnished the cake with ground walnuts sprinkled on top.

I did not syrup the countertops, because they are not dry, and in addition, if I had put syrup, the butter cream would have spread much harder on the countertop.


Cake with nuts and coffee & # 8211 Jamie Oliver recipe

If you are looking for a simple cake to prepare, with ingredients at hand and a spectacular result, Jamie Oliver's Nut and Coffee Cake recipe is the perfect recipe for you! Jamie was and is one of my favorites (along with Nigella) precisely for such "simple" recipes at first sight. But this is exactly the idea - simple and very good quality ingredients, combined exactly as they should for a result full of flavor and aroma!

Walnut and coffee cake - Everything you need to know about the recipe

  • Precisely because it is a cake with few ingredients, it is important that they are of very good quality. We use fatty butter, at least 82% fat, a very good quality coffee, fresh, hard and aromatic, vanilla pods or vanilla extract and not a vial essence, freshly ground nuts. All this contributes to the success of the recipe in terms of taste and flavor.
  • From the given quantities comes a cake big enough for 10-12 servings. Remember that, although a very generous slice of cake looks good in pictures (yes yes, I know… Instagram), the ideal portion for a little man is 100g.
  • I recommend baking the tops in a tray of 20 maximum 22 cm in diameter, to get a high cake. If you do not have 2 identical trays for the worktops, you can bake the worktop in the same tray and cut it in half or, my recommendation: bake the worktop in the same tray, but in turn. Bake the first sheet, keeping the rest of the dough in the fridge. Then, when it has cooled to room temperature, remove it from the pan and bake the second top. Individually baked countertops grow much nicer than a single countertop, then cut into slices.

Walnut and coffee cake - And more useful information

  • Cream for cake is a butter cream. That is why it is very important to use a fat, unsalted butter with a very low water content. We don't compromise on that, do we? For best results, the butter should be soft at room temperature to beat the foam very well. Powdered sugar should also be sifted beforehand. The coffee used is ideal to be espresso, freshly made and flavored.
  • If you don't like butter cream (Luca, for example, isn't a big fan), prepare a 250g mascarpone cream, 2 tablespoons Nutella or another chocolate cream and a shot (30ml) of espresso. It will be delicious!

I leave below the ingredients for the recipe for Cake with nuts and coffee and the video recipe, and below you will find information about the two products I received for testing this recipe: Philips HD8829 / 09 automatic espresso machine that I used for the preparation of the espresso (and, I must also admit for so many cups of cappuccino, my favorite) but also the KoMo Fidibus Medium grain mill that I used to grind the flour used in the recipe. Both products have been in my kitchen for about 2 weeks and I am very happy with them. More information can be found below, and following the banner on the right side of the page, you will receive an extra 50 lei discount code if you want to test it tooâ & # x20AC; & # x2122;


Cake with nuts and oranges by Simona Callas

If you have never tried the combination of nuts and oranges, I highly recommend it. For New Year's Eve 2020 I had to compose a simple cake with ingredients at hand. I had nuts and oranges in the house, plus a bunch of egg whites left over from the mayonnaise appetizers, so I thought, how about trying a dessert with Alcazar walnut and meringue leaves, and an orange cream made from orange? curd and buttercream with Swiss meringue? And that's exactly what I did. The result: a delicious, filling cake, worthy of a festive meal.

You should know that, although simple, this cake is not prepared in a single day. We need two days for him. On the first day, prepare orange curd (orange pudding) and possibly the top. And the next day the cream is prepared and the cake is filled. Orange curd needs several hours to set, so I recommend leaving it in the fridge overnight. Otherwise, we risk having our cream cut when we add it.


Walnut and coffee cake


We need:
For the countertop:
& # 8211 4 eggs
& # 8211 8 tablespoons sugar
& # 8211 6 tablespoons flour
& # 8211 6 tablespoons ground walnuts
& # 8211 2 teaspoons cocoa tip
& # 8211 4 tablespoons water
& # 8211 1/2 sachet baking powder
& # 8211 a pinch of salt
For the cream:
& # 8211 250 gr unsalted butter of 85% fat
& # 8211 125 gr powdered sugar
& # 8211 2 teaspoons cocoa
& # 8211 2 teaspoons coffee dissolved in a tablespoon of warm water and left to cool
& # 8211 2 teaspoons cappuccino
& # 8211 2 esente rom Dr. Oetker
For syrup:
& # 8211 100 ml lightly sweetened coffee
For the glaze:
& # 8211 100 gr dark chocolate
& # 8211 50 gr butter
And ground walnuts for garnish

Prepare the top as follows: beat the egg whites with a pinch of salt with the mixer at the highest level. Then add the sugar, yolks and water, mixing after each addition of the ingredient.
We mix the flour mixed with cocoa and baking powder using a spatula. At the end we add the walnut using the spatula.
Pour into the round tray lined with baking paper (26 cm in my case) and put in the oven preheated to the right heat for 30-35 min.
Remove from the oven and leave to cool.

For the cream: mix the butter well with the powdered sugar until the sugar melts. Add the rest of the ingredients in turn: cocoa, cappuccino, fresh coffee and the 2 essences of rum. Mix well until you get a super creamy cream.

We cut the cooled countertop in three. Lightly syrup each sheet and grease with cream. We leave the cream to cover the cake. Level nicely then sprinkle walnuts on top and all around.

Melt the chocolate on a steam bath together with the butter.
We decorate according to the heart's desire, letting the icing flow on the edges as well.