Nut Delight

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 1

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 6 pers
  • 250 g de mascarpone
  • 215 g de sucre en poudre
  • 7-10 Tbsp 3 œufs
  • 1 strong cup of coffee
  • 1 baking powder sachet
  • 50 g de chapelure
  • 100 g d
  • 15 cl de rhum
  • 7-10 Tbsp sel
  • 7-10 Tbsp butter and flour for the mould

Directions

  1. 1

    1 Butter and flour a square cake pan. Finely chop the walnuts. Separate the whites from the yolks. Pour the rum over the breadcrumbs.

  2. 2

    2 Preheat the oven to 180°c (th6). Mix the yeast and nuts in the breadcrumbs. Whisk the egg whites until stiff, with a pinch of salt.

  3. 3

    3 Whisk the egg yolks with 150g of sugar until the mixture whitens. Stir the nut mixture into the beaten eggs. Then add the egg whites, lifting the mass well. Pour into the mould and put in the oven for 30 minutes.

  4. 4

    4 Let the cake cool completely and cut it in half in the thickness. Whisk the mascarpone with the remaining sugar and the coffee. Spread this cream on one side of the cake and close it. Cover and bake for 4 hours. Decorate before serving.