Coffee Cake with Walnuts

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By Sneji
December 31, 2020

This cake is for coffee lovers like myself. It combines some of my favourite flavours together: coffee, walnuts, hazelnuts and cocoa. All those flavours are combined by a filling that has a hint of cream cheese which perfectly balances out all the other intense flavours.

This cake will transport you to Europe. Imagine eating this cake in a small coffee shop, in a beautiful European country like Italy or France, with a shot of espresso sitting on the side. This is what I imagined when creating this particular cake. It has always been my dream to visit those countries but since I can’t do that right now, I decided to bring them a little closer to myself and you can do it too. Transport yourself and your close ones or guests into another place just by the taste of this desert.

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Today my daughter and I present you a wonderful and very tasty cake made of honey biscuit with delicious cream cheese cream and berry jam.

Coffee Cake with Walnuts

Ingredients

Coffee Layers

  • 4 egg whites
  • 4 egg yolks
  • 120 g sugar
  • 160 g flour
  • 20 g cocoa
  • 10 g ground espresso coffee
  • 50 ml hazelnut oil
  • 50 ml milk

Wаlnut Layers

  • 5 egg whites
  • 60 g sugar
  • 100 g ground walnuts
  • 1 tbsp flour

Filling Cream

  • 350 ml whipping cream
  • ¼ cup powdered sugar
  • 500 g cream cheese
  • 200 g unsalted butter, softened
  • 3 cups powdered sugar

Ganache

  • 160 g red chocolate
  • 130 ml whipping cream

Decoration

  • coconut flakes
  • Raffaella candy

How to make it

Coffee Layers

  • Preheat the oven to 340°F.
  • Separate the egg whites from the yolks.
  • In a large bowl, add the egg whites and sugar and beat until you see hard peaks when lifting the mixer upwards. Add the yolks one by one and mix with the handheld mixer. After that add the sifted flour in two parts and mix gently with a spatula between each adding of the flour.
  • In another bowl, mix the cocoa powder and the coffee. Add the hazelnut oil and the milk to the mixture. Stir well. Add a few spoons of the dough and mix well. Add this small coffee-dough mixture to the large bowl with the dough little by little and make sure to mix well. Pour it into a prepared pan 20 cm in diameter.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out cleanly.

Walnuts Layer

  • Beat the egg whites and sugar to snow. Gradually add the flour and walnuts and stir well with a spatula. Put the baking paper in a baking pan. Draw a circle 20 cm in diameter on the baking paper and turn it over to keep the pencil marks away from the cake layer. Divide the mixture into 2 and bake 2 cake layers.
  • Bake in a preheated oven to 360°F for 18 to 20 minutes.

Filling Cream

  • With a handheld mixer beat the cream cheese and butter together until smooth. Add the powdered sugar and mix until it is fully combined.
  • In another bowl, beat the cream with the powdered sugar. Add it in the butter and cream cheese mixture by gently mixing with a spatula. Leave it in the refrigerator for 15-20 min.

Ganache

  • In a small bowl, put the red chocolate and pour hot cream over it. Mix well and leave it in the freezer for at least 60 minutes.
  • It’s not a problem if you leave it in the freezer for longer because even if it is frozen, you can always defrost it and put it in the fridge to harden again.

Assemble

  • Divide the coffee flavoured cake into 3 layers.
  • Begin with a coffee layer. Spray it with a little warm milk and evenly cover the top with the filling cream. Then put the walnut layer and cover it with the filling cream. Then repeat the the same steps alternating a coffee layer and a walnut layer. Your last layer should be a coffee one. Put in the refrigerator for a few hours.
  • Once the cake has cooled down in the refrigerator, spread the remaining cream all over the sides.
  • Put in the refrigerator once again for 15 min.

Decoration

  • Pour the ganache over the top.
  • Put the coconut flakes on the side and a little bit on the top. Decorate with Raffaello candy.

Bon Appétit!

Coffee Cake with Walnuts

This cake is for coffee lovers like myself. It combines some of my favourite flavours together: coffee, walnuts, hazelnuts and cocoa. All those flavours are combined by a filling that has a hint of cream cheese which perfectly balances out all the other intense flavours.
Servings 12
Prep Time 2 hours
Cook Time 1 hour 10 minutes

Ingredients
  

Coffee Layers

  • 4 egg whites
  • 4 egg yolks
  • 120 g sugar
  • 160 g flour
  • 20 g cocoa
  • 10 g ground espresso coffee
  • 50 ml hazelnut oil
  • 50 ml milk

Walnut Layers

  • 5 egg whites
  • 60 g sugar
  • 100 g ground walnuts
  • 1 tbsp flour

Filling Cream

  • 350 ml whipping cream
  • ¼ cup powdered sugar
  • 500 g cream cheese
  • 200 g unsalted butter, softened
  • 3 cups powdered sugar

Ganache

  • 160 g red chocolate
  • 130 ml whipping cream

Decoration

  • coconut flakes
  • raffaello candy

Instructions
 

Coffee Layers

  • Preheat the oven to 340°F.
  • Separate the egg whites from the yolks.
  • In a large bowl, add the egg whites and sugar and beat until you see hard peaks when lifting the mixer upwards. Add the yolks one by one and mix with the handheld mixer. After that add the sifted flour in two parts and mix gently with a spatula between each adding of the flour.
  • In another bowl, mix the cocoa powder and the coffee. Add the hazelnut oil and the milk to the mixture. Stir well. Add a few spoons of the dough and mix well. Add this small coffee-dough mixture to the large bowl with the dough little by little and make sure to mix well. Pour it into a prepared pan 20 cm in diameter.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out cleanly.

Walnut Layer

  • Beat the egg whites and sugar to snow. Gradually add the flour and walnuts and stir well with a spatula. Put the baking paper in a baking pan. Draw a circle 20 cm in diameter on the baking paper and turn it over to keep the pencil marks away from the cake layer. Divide the mixture into 2 and bake 2 cake layers.
  • Bake in a preheated oven to 360°F for 18 to 20 minutes.

Filling Cream

  • With a handheld mixer beat the cream cheese and butter together until smooth. Add the powdered sugar and mix until it is fully combined.
  • In another bowl, beat the cream with the powdered sugar. Add it in the butter and cream cheese mixture by gently mixing with a spatula. Leave it in the refrigerator for 15-20 min.

Ganache

  • In a small bowl, put the red chocolate and pour hot cream over it. Mix well and leave it in the freezer for at least 60 minutes.
  • It's not a problem if you leave it in the freezer for longer because even if it is frozen, you can always defrost it and put it in the fridge to harden again.

Assemble

  • Divide the coffee flavoured cake into 3 layers.
  • Begin with a coffee layer. Spray it with a little warm milk and evenly cover the top with the filling cream. Then put the walnut layer and cover it with the filling cream. Then repeat the the same steps alternating a coffee layer and a walnut layer. Your last layer should be a coffee one. Put in the refrigerator for a few hours.
  • Once the cake has cooled down in the refrigerator, spread the remaining cream all over the sides.
  • Put in the refrigerator once again for 15 min.

Decoration

  • Pour the ganache over the top.
  • Put the coconut flakes on the side and a little bit on the top. Decorate with Raffaello candy.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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