How to make coffee and walnut cake – recipe cake
R.Oday is my birthday, so I celebrate with a classic, although all the advanced Tres Leeds and Sacherrtortes still enjoyed in recent years, still is my favorite, desert island cake: TEA TENT, Coffee and Walut Sandwich. Nigel Slater was the great name of his last meal on earth, and I hope to eat it for tea.
Preparatory 30 minutes
Cook 25 minutes
Serving 8
225g butter in room temperature
4 tablespoons of instant coffee (See Step 1)
100g half the walnut
4 eggs
225 grams of soft brown sugar
225g ordinary flour
3 teaspoons of baking powder
¼ 1 teaspoon of salt
Milk (My choice)
For snow
165g butter in room temperature
425g ice sugar
¼ 1 teaspoon of salt
4 tablespoons of double cream (My choice)
1 softening the butter and drinking coffee
If you have forgotten the butter out of the refrigerator, start diluting it and diverting it on the paper to soften it (remember, you will need some ice as well).
Mix the coffee with two tablespoons of boiling water and leave it to cool – I love the nostalgia flavor for the instant coffee here, but you can replace three tablespoons of espresso or other powerful coffee, if you prefer that.
2 nuts toast
Boys the walnuts in a dry frying pan until the smell of the walnut smells, then put a quarter of the one with a handsome appearance to use it as a later time. Almost cut the rest. Heat the oven to 180 ° C (fan 160 ° C)/350 F/GAS 4, the fat line and the base are two sandwiches 20 cm. Break the eggs in a bowl and beating.
3 cream butter and sugar
Place the butter in the food mixer or a large bowl installed with a damp cloth to fix it, then overcome it for a short period of time to soften. It collapses in sugar to dismantle any blocks, then continue to hit for several minutes, until the butter becomes really light and thin; Scrape below the bowl as required.
4 Add eggs and flour
With a mixer (or wooden spoon), gradually pour into eggs and whisk to combine the sides again as necessary.
Raise the flour and the baking powder in a bowl, beat it to hit any blocks, then add to the mixture. Using a large metal spoon, gently fold the bottom of the mixture on top, but do so only once.
5 Add coffee and chopped nuts
Add salt, half of the coffee (keep comfort for the ice) and chopped nuts, then slowly fold, until the flour and coffee are completely combined – keep in mind that the more fold it, the more the air you expel from the mixture increases, so it is important not to exaggerate it.
6 End the mixture, then bake
The mixture must now fall from the spoon, slightly diligent, but without the need for violent incitement; If it doesn’t happen, dilute with a little milk. Divide equally between the two boxes (their weight for perfection).
Put in the oven, on the middle shelf if it uses a traditional preparation, and bake for about 25 minutes (check after 20, though!), Until it rises well but not very dark. Take the boxes out of the oven, leave it to cool for 10 minutes, then remove the cans and put it on a shelf to cool completely.
7 Start ice
Meanwhile, make ice. Overcome the butter until soft. My mixture is not good with smaller quantities, so I tend to use a mixing bowl, again on the work surface with a damp cloth, electrical harassment or wooden spoon. Take out in iced sugar to get rid of any blocks, then add salt.
8 ending ice
Gather, then add the reserved and dignified chilled coffee – although optional, the latter makes the easy spread of ice; For a less wealthy result; Use a milk splash instead. Put the less perfect appearance of the two (there is always one) on a plate.
9 decoration, then serve
Ride the cake on the dish slightly less than half of the ice, leaving it thicker around the edges that will be seen, then broadcast the second cake on top. Do the remaining ice spoon on the second cake, spread it accurately and add some swirls to get attention, then arrange the roasted nuts seized throughout the top. Avoid chilling before cutting and service, unless this is really necessary.
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