Walnut Espresso Cake
Ingredients Batter
200 gram Butter
225 gram light basterd sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs L
165 gram Flour
75 grams of walnut finely ground
11/2 teaspoon baking soda
60 ml espresso or strong coffee
2 Sachets of soluble espresso
75 grams coarse minced walnut
Ingredients for the enamel
100 gram cream cheese, I used Monchou, at room temperature
40 gram butter at room temperature
100 grams powdered sugar
1 Bag of soluble espresso
Further needed
Butter to Grease
40 grams coarse minced walnut
Preparation
Preheat the oven to 160 degrees.
Grease a cake form of 25 centimeters in with butter.
Put the butter, light brown basterd sugar, the vanilla extract, and the salt in a bowl
And beat it in minutes to a creamy whole
.
Add the eggs one by one, and beat the batter in between by good.
Spatula the flour, the finely ground walnuts and the baking powder through the batter.
Mix the dissolving espresso with the strong coffee or espresso and stir together with the coarse chopped Walnuts through the batter.
Scoop the cake batter into the mould and bake the cake in 50-70 minutes until cooked.
Let the cake cool briefly and remove it from the shape.
Let it cool down on a grid.
Put all the ingredients for the glaze in a bowl and
And whisk this in minutes to a creamy glaze.
Cover the cooled cake with the glaze and sprinkle with the extra chopped walnuts.
Ingredients Batter200 gram Butter
225 gram light basterd sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs L
165 gram Flour
75 grams of walnut finely ground
11/2 teaspoon baking soda
60 ml espresso or strong coffee
2 Sachets of soluble espresso
75 grams coarse minced walnut
Ingredients for the enamel
100 gram cream cheese, I used Monchou, at room temperature
40 gram butter at room temperature
100 grams powdered sugar
1 Bag of soluble espresso
Further needed
Butter to Grease
40 grams coarse minced walnut
Preparation
Preheat the oven to 160 degrees.
Grease a cake form of 25 centimeters in with butter.
Put the butter, light brown basterd sugar, the vanilla extract, and the salt in a bowl
And beat it in minutes to a creamy whole
.
Add the eggs one by one, and beat the batter in between by good.
Spatula the flour, the finely ground walnuts and the baking powder through the batter.
Mix the dissolving espresso with the strong coffee or espresso and stir together with the coarse chopped Walnuts through the batter.
Scoop the cake batter into the mould and bake the cake in 50-70 minutes until cooked.
Let the cake cool briefly and remove it from the shape.
Let it cool down on a grid.
Put all the ingredients for the glaze in a bowl and
And whisk this in minutes to a creamy glaze.
Cover the cooled cake with the glaze and sprinkle with the extra chopped walnuts.
