Walnut cake with coffee cream

10 servings

Ingredients

Quantity Ingredient
2 teaspoons Butter
100 grams (3«oz) walnuts
130 grams (4¬oz) caster sugar
3 Egg yolks
3 tablespoons Icing sugar
100 millilitres (4 fl oz) strong coffee
75 grams (2 3/4oz) dark chocolate,
Walnut halves
Crystallized flowers, e.g.
2 teaspoons Flour
4 Egg whites melted
50 millilitres (2 fl oz) Madeira or port
300 millilitres (10 fl oz) cream lilac, violets, mimosa

Directions

BASE

COFFEE CREAM TOPPING

GARNISH

To Drink: - Coffee or coffee liqueur Level of Difficulty: Fairly easy Preparation Time: 1 hour + time in freezer Prepare in Advance: Yes Preheat the oven to 170øC/325øF/Gas Mark 3. Grease and flour a round cake tin. Chop half the walnuts and grind the remainder. Mix with the sugar. Whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture. Turn into the prepared tin and bake for 15-20 mins. turn the cake on to a rack and allow to cool.

Make the coffee cream. Whisk the egg yolks and sugar in a heatproof bowl until light and creamy. Add the coffee and place the bowl over a pan of hot water. Beat the mixture until it has thickened. Beat in the chocolate. Stir in the Madeira or port. Allow to cool, stirring occasionally.

Whip the cream and mix it into the cold coffee mixture. Spread the cream over the cake. Put the cake in the freezer for 2 hours.

Take the cake out of the freezer shortly before serving and garnish with walnuts and crystallized flowers.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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