Easter walnut and coffee cake

Name: Easter walnut and coffee cake
Ingredients: 6 eggs; 140 g sugar; 1/8 teaspoon salt; 140 g ground walnuts; 15 g plain flour; 10 g baking powder; 200 g butter; 150 g powdered sugar; 1 packet vanilla sugar (8 g); 2 egg yolks; 1 packet instant coffee (2 g); 250 g walnuts; 30 g chocolate

Dessert - Easter walnut and coffee cake by Anisoara F. - Recipia

Easter walnut and coffee cake has a light sponge and buttercream with a pronounced coffee flavor. The toasted walnuts in the cream keep their crunch, and grated chocolate covers the top. I leave the walnuts for the sponge fairly coarsely ground, so you can feel them in every slice. Prep: 30 minutes. Cook: 47-54 minutes. Rest: 210 minutes. Total: 287-294 minutes. Servings: 12. About 480 kcal and 9 g protein per serving.

Ingredients

For the sponge

6 eggs
140 g sugar
1/8 teaspoon salt
140 g ground walnuts
15 g plain flour
10 g baking powder

For the cream

200 g butter
150 g powdered sugar
1 packet vanilla sugar (8 g)
2 egg yolks
1 packet instant coffee (2 g)
250 g walnuts

For the topping

30 g chocolate

Preparation

1. Separate the eggs. Beat the egg whites with 1/8 teaspoon salt, then gradually add 140 g sugar, beating after each addition, until you have a firm, glossy meringue. 2. Fold in the 4 egg yolks one at a time with a spatula and gentle strokes. In a separate bowl, mix the ground walnuts with the flour and baking powder, then add them to the meringue in 2-3 batches. 3. Transfer the mixture to a 25 × 35 cm pan lined with baking paper. Bake at 180°C for 35-40 minutes, until a toothpick inserted into the sponge comes out clean. Leave the sponge to cool for 60 minutes. 4. Mix the 2 egg yolks with 50 g sugar and the vanilla sugar. Cook them over a double boiler for 8-10 minutes, stirring, until thickened. Add the instant coffee, then leave the cream to cool for 30 minutes. 5. Toast the walnuts for the cream in a dry pan over medium heat for 4 minutes, until they smell toasted. Leave them to cool a little, then chop them into small pieces. 6. Beat the butter with the remaining 100 g powdered sugar. Gradually add the cooled egg yolk cream, beating after each addition, then fold in the chopped walnuts. 7. Spread the cream over the cooled sponge and grate the chocolate on top. 8. Chill the cake for 2 hours. Take it out 30 minutes before serving and cut it with a wet knife.

Notes

For a gluten-free version, replace the flour with 15 g gluten-free flour mix; the cake contains nuts, butter and eggs. Keep it covered in the refrigerator for up to 3 days and take it out 30 minutes before serving. A slice goes well with unsweetened coffee or black tea. I choose whole walnuts with no rancid smell, and grind them fairly coarsely for the sponge. If the cream looks split, the butter and egg yolk cream are at different temperatures; let them reach the same temperature before beating them together.