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.

Read more

Nougat-Walnut pralines recipe

The yummy core of nougat is wrapped in a layer of walnuts and corn flakes. Around it is a delicious layer of chocolate.

For 25 pieces:

Ingredients

40 grams walnuts
20 grams Corn Flakes
250 gram soft nougat
1 tbsp powdered sugar for processing
200 grams pure couverture

instructions

The walnuts mincing. Crumble the Corn flakes and mix with the nuts.

Divide the nougat into 25 equal pieces. Pollinate hands with icing sugar and form the nougat pieces of balls. By rotating the nut mixture, thereby pushing lightly.

Chop the couverture into pieces and do it in a bowl. Au-Bain-Marie Melt.

The nougat balls with a praline fork or another long fork in the couverture Dippe. Rotate a number of times so that everything is covered well with chocolate. Excess couverture.

Put the pralines on baking paper or plastic foil and leave at least 1 hour in a cool place. They are refrigerated ± 2 weeks shelf life.

Preparation: ± 1 hour waiting time: At least 1 hour

Note: Instead of walnuts, you can also use almonds or hazelnuts.

Read more

Coffee Walnut Layer Cake recipe

INGREDIENTS

FOR THE CAKE:
Butter for pans
½ cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 ⅔ cups (230 grams) flour
1 tablespoon (14 grams) baking powder
½ teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

Instructions

FOR THE FROSTING:
2 ½ cups (300 grams) confectioners' sugar
⅛ teaspoon salt
1 ½ sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
¼ cup walnut halves, for decoration

Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Read more