INGREDIENTS
- For a 20 cm cake.
- Biscuit:
Makes 3 20 cm discs.
- – Mushy butter 250 g.
- – Walnuts 75 g.
- – Frequent sugar 260 g / mild 130 g.
- – Massive eggs 4 models.
- – Harina leudante 225 g.
- Espresso cream:
- – Butter 190 g.
- – Impalpable sugar 380 g.
- – Immediate espresso 3 to 4 tbsp (Based on style).
- Espresso glaze:
- – Impalpable sugar 200 g.
- – Sturdy espresso 25 cc.
- Caramelized nuts:
- – Calmly toasted walnuts 150 g.
- – Sugar 75 g.
For the afternoon, this spectacular recipe for COFFEE AND WALNUT CAKE with cream and occasional glaze and caramelized nuts!
Process:
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 by one and proceed beating.
3. Combine the flour with the processed nuts (in order that there isn’t any powder left).
fully).
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 stop 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 sizzling walnuts (entire) (to stop the caramel from hardening), pour them individually from one another onto a silicone paper and let it cool to room temperature.
9. One other technique to caramelize the nuts is to combine the dry nuts with an egg white and sugar in a bowl. Combine properly, take away the surplus, and place them on a silicone plate, bake within the oven till toasted.
10. To assemble, intersperse biscuit with half of the cream and a few caramelized nuts and repeat the method. End with espresso glaze and embellish with caramel walnuts.
