Cafelina
Cafelina is a nut-based cake with a cream made from butter, instant coffee, and roasted nuts. It is prepared using common ingredients, but the cream requires careful attention when cooking over a double boiler and cooling. The cake layer bakes for about 35 minutes and should be allowed to cool before spreading the cream. Finally, the cake is topped with grated chocolate. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 35 minutes Servings: not specified; the cake can be portioned according to preference Difficulty: medium Recipe type: coffee and nut cake, suitable for homemade dessert Ingredients For the cake layer 4 egg yolks 300 g powdered sugar 150 g ground walnuts 6 egg whites 150 g flour 1 teaspoon ammonium bicarbonate 10 tablespoons of water For the cream 250 g butter 150 g powdered sugar 2 egg yolks 2 teaspoons instant coffee 50 g roasted and ground nuts For decoration 50 g chocolate Note about water: the 10 tablespoons of water appear in the original recipe's ingredient list, but the timing for its addition is not specified in the instructions. I have kept the exact amount and this note without introducing a step that does not appear in the source. Preparation Method 1. Preparing the cake layer Separate the egg whites from the yolks. Whip the egg whites until foamy, then gradually add the powdered sugar. It is important to incorporate the sugar gradually, not all at once, to keep the foam as stable as possible. Add the yolks one at a time, mixing after each addition. Then add the ground walnuts. The flour and ammonium bicarbonate should be added last, mixing slowly and gently to avoid losing too much air from the whipped egg whites. The original list also includes 10 tablespoons of water, but the recipe does not specify exactly when to use it. If you follow the recipe closely, keep this uncertainty in mind before starting the preparation. 2. Baking the cake layer Line a baking tray with parchment paper. Pour the batter into the tray and gently level the surface. The oven should be preheated before placing the tray inside. Bake the cake layer for approximately 35 minutes. The recipe does not specify the oven temperature, so no additional value is indicated here. After baking, let the cake layer cool. The cream should not be spread over a warm cake layer, as the butter may soften too much, and the cream layer will not remain even. 3. Preparing the cream Place the egg yolks and powdered sugar in a bowl and mix them. Cook the mixture over a double boiler, stirring, until the cream is cooked according to the original method. After cooking, allow the egg yolk cream to cool. In another bowl, whip the butter until fluffy. When the egg yolk cream has cooled, gradually incorporate it into the whipped butter. Add the instant coffee and the roasted and ground nuts. Mix until the ingredients are evenly distributed in the cream. 4. Assembling the cake Spread the cream over the completely cooled cake layer. Level the layer, then grate the chocolate on top. The cake can be portioned once the cream has set. The original recipe does not mention a resting time, so this cannot be accurately determined. Why I make the recipe often The combination of walnuts and coffee is well-balanced, and the cream is simple, with not many ingredients. The cake layer is made from egg whites, yolks, walnuts, and flour, and the decoration is quick: just grated chocolate. It’s the kind of cake that can be made for a family meal or a dessert platter without requiring complicated techniques. The cream has a clear coffee flavor, and the nuts in both the cake and cream give it substance. For a good result, the most important steps are whipping the egg whites, cooling the egg yolk cream, and using a completely cooled cake layer for assembly. Tips The egg whites must be whipped before adding the sugar, and the sugar should be added gradually. After adding the flour and ammonium bicarbonate, mix gently and only as much as needed for homogenization. The nuts for the cream should be roasted before grinding, as specified in the recipe. After roasting, they should be allowed to cool before being ground and added to the cream. The cooked cream over the double boiler must cool before being combined with the butter. If it is still hot, it may soften the butter, and the cream may lose its consistency. Do not spread the cream over a warm cake layer. The cake must be cold, and the cream should be smooth and easy to spread. Substitutions The original recipe does not provide substitutions for ingredients. The coffee used is instant coffee, and the specified amount is 2 teaspoons. If you substitute it with another type of coffee, the flavor and consistency of the cream may differ, so this change would no longer represent the recipe in its original form. No alternative type of nut is indicated instead of ground walnuts. To maintain the flavor and texture of the cake, it is preferable to use walnuts in both the cake and cream. Variations The original recipe has grated chocolate on top. The specified amount for decoration is 50 g. You can grate the chocolate finer or coarser, depending on the desired texture, without changing the rest of the preparation. For a cake with a more pronounced coffee flavor, it is not advisable to automatically increase the amount of instant coffee, as this may alter the flavor of the cream. The amount in the recipe is 2 teaspoons and should be kept if you want to follow the original version. Serving Ideas Cut the cake into small or medium pieces, as the cream contains butter, and the layer is substantial. The grated chocolate is added after spreading the cream, before portioning. The cake can be placed on a simple platter, with the chocolate layer visible. It does not need additional decoration to be served. Frequently Asked Questions 1. When do I add the 10 tablespoons of water? In the original recipe, water appears in the ingredient list for the cake layer, but the timing for its addition is not specified. Since the instructions do not provide a clear step, it cannot be indicated without assumptions at what exact stage it should be used. 2. Can I spread the cream immediately after cooking it? No. The egg yolk cream must be allowed to cool before being mixed with the whipped butter. Additionally, the final cream is only placed over the cooled cake layer. 3. Is it necessary to roast the nuts for the cream? Yes, the original version mentions 50 g of roasted and ground nuts. Roasting is part of the cream preparation method and should not be confused with the ground nuts used in the cake layer. 4. How long should the cake layer be baked? The time indicated in the recipe is approximately 35 minutes in a preheated oven. The temperature is not mentioned in the original source. 5. What should I do if the cream does not spread easily? First, check if the egg yolk mixture has cooled before being combined with the butter. The cream should be homogenized after adding the coffee and nuts, then spread over the cold cake layer. Nutritional Values The values below are estimates for the entire cake and may vary depending on the type of butter, chocolate, sugar, and nuts used. For the entire recipe: Calories: approximately 6,000-6,200 kcal Protein: approximately 80-90 g Fat: approximately 360-380 g Carbohydrates: approximately 610-630 g If the cake is cut into 12 equal pieces, one piece would have approximately: 500-520 kcal 6-8 g protein 30-32 g fat 50-53 g carbohydrates The calculation is indicative and does not include any weight loss during baking. Additionally, the exact amount of chocolate and the composition of the products used may change the final values. Storage and Reheating The cake should be stored in the refrigerator in a covered container, as the cream contains butter and egg yolks. For serving, it can be left out for a short time at room temperature so that the cream is not too hard. Reheating is not recommended. It is a dessert with a cake layer, cream, and grated chocolate, and heating would soften the cream and alter the appearance of the cake. It is served cold or slightly warmed before portioning.
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