There are many days when I wake up with the desire to make something simple yet flavorful, and this walnut and coffee cake is one of my top choices. It doesn't require complicated ingredients, and if you have eggs, walnuts, and coffee at home, the rest comes together quickly. I have made it many times over the years and know exactly what to expect, especially since the base turns out dense and aromatic, while the cream has enough intensity from the natural coffee.
Quick Info
Total time: about 2 hours (including cooling in the refrigerator)
Preparation time: 25-30 minutes for the base, 15-20 minutes for the cream
Baking time: 25-30 minutes
Servings: 10-12, depending on how large you cut the pieces
Difficulty: medium
Recipe type: coffee and walnut cake, suitable for guests or occasions
Ingredients
For the base:
6 eggs
8 tablespoons sugar
1 packet baking powder
1 tablespoon flour
250 g ground walnuts
For the cream:
200 g butter
8 tablespoons sugar
2 tablespoons ground natural coffee
2 tablespoons cornstarch
milk (just enough to dissolve the cornstarch)
a handful of roasted and crushed walnuts (or hazelnuts, if you prefer)
chocolate for glazing + butter the size of a walnut (just for glazing)
Preparation method
1. For the base, start by separating the egg yolks from the egg whites. Beat the yolks with 8 tablespoons of sugar until the mixture becomes frothy and doubles in volume.
2. Whip the egg whites until stiff. Then gently fold them into the yolks with upward motions to avoid losing air.
3. Mix the flour with the baking powder and sift it directly over the mixture. Add the ground walnuts. Everything should be gently incorporated without overmixing to maintain the airy texture.
4. Pour the mixture into a baking tray lined with parchment paper. I prefer to bake it in one piece, then cut the base in half, but you can divide the mixture into two from the start and bake separately to get two layers.
5. Bake the base at low heat (about 170°C) for 25-30 minutes until it acquires a slight golden hue on top. Check with a toothpick; it should come out clean.
6. Remove the base and let it cool completely. If you baked one layer, cut it lengthwise when it has cooled.
7. For the cream, melt the butter in a bain-marie. Add the sugar and coffee, stirring until the sugar is almost dissolved.
8. Dissolve the cornstarch in a little cold milk, just enough to make it fluid. Gradually pour it into the cream on the bain-marie, stirring constantly. Soon, the cream will thicken.
9. Add a handful of roasted and crushed walnuts (or hazelnuts, according to preference). Mix well and let everything cool down; the cream will become even denser as it cools.
10. Assemble the cake: place half of the base, spread the cooled cream, then place the second piece of base.
11. For the glaze, melt the chocolate with a small piece of butter (about the size of a walnut) and spread it over the cake.
12. Refrigerate the cake for at least 2-3 hours before cutting so that the cream and glaze set.
Why I make this recipe often
It's a cake that is easily adaptable to what you have in your pantry. It uses basic ingredients and doesn't require much effort. I like that it keeps well in the refrigerator for a few days, so you don't have to consume it immediately. It's good for morning coffee but also at the end of a meal, especially if you have guests.
Tips and variations
Tips
If you want the base to be even, level the mixture in the tray with a spatula.
Let the cream cool completely before spreading it; otherwise, the base may become too soggy.
If you prefer a thicker cream, leave it on the bain-marie for 1-2 more minutes after adding the cornstarch.
Substitutions
You can use roasted hazelnuts instead of walnuts for the cream. It can also be made without them, but the texture won't be as interesting.
For a coffee-free version, omit it, but you'll have a simpler cake with butter.
Variations
The cream can also be flavored with a little rum essence.
You can add a thin layer of jam between the base and the cream for something fruitier.
Serving ideas
Serve cold, cut into small squares.
It's suitable for coffee or as a dessert after a richer meal.
Frequently asked questions
1. What coffee do I use for the cream?
I use ground natural coffee, not instant or soluble coffee. The flavor is better, and the cream turns out smoother.
2. Can I use margarine instead of butter?
Theoretically yes, but the taste and texture will suffer. Butter gives creaminess and flavor.
3. Can I bake the base in two different trays?
Yes, the mixture can be divided into two and baked separately. The layer will bake a bit faster, so check in time.
4. What type of chocolate is good for glazing?
I usually use plain chocolate, either milk or dark, depending on what I have at home. Cooking chocolate can also be used.
5. Can I make it without baking powder?
I do not recommend it, as baking powder helps with the final texture of the base.
Nutritional values (estimate)
For a serving of about 100 g:
Calories: approx. 370 kcal
Proteins: 7 g
Fats: 26 g (from walnuts, butter, chocolate)
Carbohydrates: 28 g (sugar, flour)
Values vary depending on how large you cut the cake and the amount of glaze used.
Storage and reheating
The cake keeps well in the refrigerator for 3-4 days, covered with foil. There's no point in reheating it; it is served cold. The base does not dry out quickly due to the cream. If it lasts longer, that's fine, but the texture of the glaze may change after a few days.
Quick Info
Total time: about 2 hours (including cooling in the refrigerator)
Preparation time: 25-30 minutes for the base, 15-20 minutes for the cream
Baking time: 25-30 minutes
Servings: 10-12, depending on how large you cut the pieces
Difficulty: medium
Recipe type: coffee and walnut cake, suitable for guests or occasions
Ingredients
For the base:
6 eggs
8 tablespoons sugar
1 packet baking powder
1 tablespoon flour
250 g ground walnuts
For the cream:
200 g butter
8 tablespoons sugar
2 tablespoons ground natural coffee
2 tablespoons cornstarch
milk (just enough to dissolve the cornstarch)
a handful of roasted and crushed walnuts (or hazelnuts, if you prefer)
chocolate for glazing + butter the size of a walnut (just for glazing)
Preparation method
1. For the base, start by separating the egg yolks from the egg whites. Beat the yolks with 8 tablespoons of sugar until the mixture becomes frothy and doubles in volume.
2. Whip the egg whites until stiff. Then gently fold them into the yolks with upward motions to avoid losing air.
3. Mix the flour with the baking powder and sift it directly over the mixture. Add the ground walnuts. Everything should be gently incorporated without overmixing to maintain the airy texture.
4. Pour the mixture into a baking tray lined with parchment paper. I prefer to bake it in one piece, then cut the base in half, but you can divide the mixture into two from the start and bake separately to get two layers.
5. Bake the base at low heat (about 170°C) for 25-30 minutes until it acquires a slight golden hue on top. Check with a toothpick; it should come out clean.
6. Remove the base and let it cool completely. If you baked one layer, cut it lengthwise when it has cooled.
7. For the cream, melt the butter in a bain-marie. Add the sugar and coffee, stirring until the sugar is almost dissolved.
8. Dissolve the cornstarch in a little cold milk, just enough to make it fluid. Gradually pour it into the cream on the bain-marie, stirring constantly. Soon, the cream will thicken.
9. Add a handful of roasted and crushed walnuts (or hazelnuts, according to preference). Mix well and let everything cool down; the cream will become even denser as it cools.
10. Assemble the cake: place half of the base, spread the cooled cream, then place the second piece of base.
11. For the glaze, melt the chocolate with a small piece of butter (about the size of a walnut) and spread it over the cake.
12. Refrigerate the cake for at least 2-3 hours before cutting so that the cream and glaze set.
Why I make this recipe often
It's a cake that is easily adaptable to what you have in your pantry. It uses basic ingredients and doesn't require much effort. I like that it keeps well in the refrigerator for a few days, so you don't have to consume it immediately. It's good for morning coffee but also at the end of a meal, especially if you have guests.
Tips and variations
Tips
If you want the base to be even, level the mixture in the tray with a spatula.
Let the cream cool completely before spreading it; otherwise, the base may become too soggy.
If you prefer a thicker cream, leave it on the bain-marie for 1-2 more minutes after adding the cornstarch.
Substitutions
You can use roasted hazelnuts instead of walnuts for the cream. It can also be made without them, but the texture won't be as interesting.
For a coffee-free version, omit it, but you'll have a simpler cake with butter.
Variations
The cream can also be flavored with a little rum essence.
You can add a thin layer of jam between the base and the cream for something fruitier.
Serving ideas
Serve cold, cut into small squares.
It's suitable for coffee or as a dessert after a richer meal.
Frequently asked questions
1. What coffee do I use for the cream?
I use ground natural coffee, not instant or soluble coffee. The flavor is better, and the cream turns out smoother.
2. Can I use margarine instead of butter?
Theoretically yes, but the taste and texture will suffer. Butter gives creaminess and flavor.
3. Can I bake the base in two different trays?
Yes, the mixture can be divided into two and baked separately. The layer will bake a bit faster, so check in time.
4. What type of chocolate is good for glazing?
I usually use plain chocolate, either milk or dark, depending on what I have at home. Cooking chocolate can also be used.
5. Can I make it without baking powder?
I do not recommend it, as baking powder helps with the final texture of the base.
Nutritional values (estimate)
For a serving of about 100 g:
Calories: approx. 370 kcal
Proteins: 7 g
Fats: 26 g (from walnuts, butter, chocolate)
Carbohydrates: 28 g (sugar, flour)
Values vary depending on how large you cut the cake and the amount of glaze used.
Storage and reheating
The cake keeps well in the refrigerator for 3-4 days, covered with foil. There's no point in reheating it; it is served cold. The base does not dry out quickly due to the cream. If it lasts longer, that's fine, but the texture of the glaze may change after a few days.