INGREDIENTS
- For a 20 cm cake
- Biscuit:
Makes 3 20cm discs
- – Mushy butter 250 g
- – Roughly processed walnuts 75 g
- – Widespread or mascabo sugar 260 g
- – Massive eggs 4 items
- – Harina leudante 225 g
- Espresso cream:
- – Butter 190 g
- – Impalpable sugar 380 g
- – Instantaneous espresso 3 to 4 every. (In accordance with style)
- – Cream cheese for assembling in a sleeve
- Espresso glaze:
- – Impalpable sugar 200 g
- – Robust espresso 25 cc
- Caramelized nuts:
- – Frivolously toasted walnuts 150 g
- – Sugar 75 g
Put together this spectacular cake with espresso and spectacular nuts
PROCEDURE:
1. For the walnut biscuit, beat the butter with the sugar till white and add the eggs little by little.
2. Add the eggs one after the other and proceed beating.
3. Combine the flour with the processed nuts (in order that there isn’t any powder left utterly).
4. Assemble three 20 cm molds, or place a disc of buttered parchment paper on the underside to simply unmold.
5. Cook dinner in a preheated oven at 180ºC for 15 to 18 minutes. When poked with a stick it ought to come out clear.
6. For the espresso cream, beat the butter till white, add the powdered sugar and beat once more. Add the espresso beforehand dissolved with little or no water (producing a paste), unify and put aside at room temperature to forestall the butter from hardening.
7. For the glaze, combine the sugar with the dissolved espresso and put aside.
8. For the caramelized nuts, make a dry caramel with the sugar, add the toasted and scorching nuts (complete) (to forestall the caramel from hardening). Pour them individually from one another onto a silicone paper and allow them to cool to room temperature.
9. One other technique to caramelize the nuts is to combine the dry nuts in a bowl.
with an egg white and sugar. Combine properly, take away the surplus, and place them on a silicone plate, bake within the oven till toasted.
10. To assemble, insert biscuit with half of the cream and the middle with
cream cheese and a few caramelized nuts and repeat the method. End with espresso glaze and beautify with caramel walnuts.
