Cristina walnut cake with coffee cream

Name: Cristina walnut cake with coffee cream
Ingredients: 5 eggs; 1/8 teaspoon salt; 4 tablespoons sugar; 2 tablespoons ground walnuts; 4 tablespoons flour; 10 g baking powder; 400 ml water; 3 tablespoons sugar; 2 teaspoons rum essence; 250 g mascarpone; 3 tablespoons vanilla powdered sugar; 150 ml whipping cream; 1 teaspoon ground coffee; 1 teaspoon instant coffee; 100 g white sugar paste; 50 g red sugar paste; 150 ml whipping cream; 15 g pistachios; 20 g Dr. Oetker colored sugar sprinkles; 20 g strawberry-filled chocolate

Dessert - Cristina walnut cake with coffee cream by Miruna A. - Recipia

Cristina walnut cake with coffee cream is a birthday cake with a walnut sponge, coffee cream and whipped cream, decorated with roses and a string of sugar-paste beads. The sponge is airy, the cream stays soft between the layers, and I serve it chilled, cut into thin slices so you can see the layers of walnut and coffee. Preparation: 45 minutes. Cooking: 30 minutes. Resting: 60 minutes. Total time: 135 minutes. Servings: 15. Approximately 270 kcal and 4 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
4 tablespoons sugar
2 tablespoons ground walnuts
4 tablespoons flour
10 g baking powder

For the syrup

400 ml water
3 tablespoons sugar
2 teaspoons rum essence

For the coffee cream

250 g mascarpone
3 tablespoons vanilla powdered sugar
150 ml whipping cream
1 teaspoon ground coffee
1 teaspoon instant coffee

For decorating

100 g white sugar paste
50 g red sugar paste
150 ml whipping cream
15 g pistachios
20 g Dr. Oetker colored sugar sprinkles
20 g strawberry-filled chocolate

Preparation

1. Separate the eggs. Beat the egg whites with the salt and sugar until they hold their shape, then add the yolks one at a time. Fold in the baking powder, flour and ground walnuts. 2. Pour the batter into a round pan lined with baking paper. Bake at 180°C for 25 minutes, until golden and cooked through in the center. 3. Put the water and sugar for the syrup in a small saucepan. Simmer over low heat for 5 minutes, then take the pan off the heat and add the rum essence. Leave the syrup and sponge to cool for 60 minutes. 4. Whip the 150 ml of whipping cream for the filling. In a bowl, beat the mascarpone with the vanilla powdered sugar at low speed, then gradually fold in the whipped cream, ground coffee and instant coffee. 5. Cut the sponge into two layers, leaving the base thicker than the top. Soak the layers with syrup, fill the cake with the coffee cream and set aside 2 tablespoons for decorating. 6. Whip the 150 ml of whipping cream for decorating and cover the cake with it. 7. Decorate with the roses and string of sugar-paste beads, the reserved coffee cream, the colored sugar sprinkles, the chopped pistachios and the grated strawberry-filled chocolate.

Notes

You can replace the ground coffee with 1 more teaspoon of instant coffee for a smooth cream; the cake contains gluten, nuts, dairy and eggs. I made it for my sister’s 30th birthday, and the walnut sponge is the family favorite. The roses and string of beads made from white and red sugar paste can be shaped a day ahead. The sponge can be baked a day ahead and kept covered at room temperature until assembly. Once decorated, the cake keeps covered in the refrigerator for up to 3 days. A slice goes well with a black coffee. A 20 cm round pan makes a tall sponge; with a wider one, start checking it before 25 minutes. You can speed up the cooling a little, but the sponge must be cool when you assemble the cake, or it will soften the mascarpone cream.