Walnut coffee cake

Name: Walnut coffee cake
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 100 g Walnut kernel halves; 425 g Butter; 100 g Sugar; 3 Eggs (size M); 150 g self-raising flour (alternatively flour type 405 + 1 teaspoon baking powder); 1 TEASPOON Baking Powder; 125 ml Espresso; 250 g Icing sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

100 g Walnut kernel halves
425 g Butter
100 g Sugar
3 Eggs (size M)
150 g self-raising flour (alternatively flour type 405 + 1 teaspoon baking powder)
1 TEASPOON Baking Powder
125 ml Espresso
250 g Icing sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Coarsely chop half the nuts. Line a springform pan (18 cm Ø) with baking paper. Whip 125 g butter and sugar with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other. Mix flour and baking powder, stir in. Stir in 75 ml espresso and chopped walnuts
2
Pour the mixture into the springform pan, smooth it down and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Finally, test the mixture with sticks and cover with foil if necessary. Remove the cake and let it cool down, then take it out of the tin and cut it into three horizontal thirds. Place the lower cake base on a cake plate and enclose with a cake ring
3
Whisk 300 g butter with the whisk of the hand mixer until white-creamy. Stir in icing sugar and continue beating for 2-3 minutes. Gradually stir in the remaining coffee with a normal whisk
4
Spread 1/3 of the mixture on the lower cake base, smooth it down, add the middle cake base. Add 1/3 of the mixture, smooth it down and put the lid on top. Add the rest of the cream, spread and chill for approx. 2 hours. Remove the cake from the tin and decorate with the remaining walnut kernel halves
5
On 12 pieces:
6
waiting time approx. 2 hours