Coffee-nut pie with coffee cream

8 servings

30 minutes

Coffee-nut pie with coffee cream is a refined blend of rich coffee aroma and delicate nut texture. This dessert stems from European tradition, where coffee-infused pastries became popular for their depth of flavor. Crunchy walnuts baked to perfection add a light buttery note to the layers, while the airy mascarpone and cottage cheese cream makes the pie incredibly tender. A light espresso soak enhances the coffee flavor, turning each bite into a true gastronomic masterpiece. This pie is perfect for morning tea or a cozy evening with a cup of freshly brewed coffee.

Energy value per serving

• Calories: 609.6
• Proteins: 10.5g
• Fats: 42.6g
• Carbohydrates: 45.7g

Ingredients

• Walnuts: 75 g
• Instant coffee: 1.5 tbsp
• Flour with baking powder: 175 g
• Baking powder: 1.5 tsp
• Butter: 200 g
• Golden fine sugar: 175 g
• Instant espresso: 2 tbsp
• Chicken egg: 3 pc
• Demerara sugar: 50 g
• Mascarpone cheese: 250 g
• Soft cottage cheese: 200 g

Cooking steps

1. Place the nuts in an oven preheated to 170 degrees and leave for 7-8 minutes.

   Required ingredients:

   • Walnuts: 75 g

2. Set aside 10 halves of nuts for decoration, crush the rest finely.

   Required ingredients:

   • Walnuts: 75 g

3. Sift flour and baking powder into a bowl, add butter, 175 g golden sugar, and eggs. Whisk everything until smooth, then mix in coffee combined with 2 tablespoons of boiling water and chopped walnuts. Stir.

   Required ingredients:

   • Flour with baking powder: 175 g
   • Baking powder: 1.5 teaspoon
   • Butter: 200 g
   • Golden fine sugar: 175 g
   • Chicken egg: 3 pieces
   • Instant coffee: 1.5 tablespoon
   • Walnuts: 75 g

4. Divide the dough into 2 parts, place in greased and parchment-lined molds, and put in the oven for 30 minutes at 170 degrees.

5. Prepare the soak: dissolve demerara sugar and 1 tablespoon of espresso in 55 ml of boiling water.

   Required ingredients:

   • Demerara sugar: 50 g
   • Instant espresso: 2 tablespoons
   • Instant espresso: 2 tablespoons

6. Prepare the cream: combine 1 tablespoon of espresso, mascarpone cheese, cottage cheese, 1 tablespoon of golden sugar, mix well and chill.

   Required ingredients:

   • Instant espresso: 2 tablespoons
   • Mascarpone cheese: 250 g
   • Soft cottage cheese: 200 g
   • Golden fine sugar: 175 g

7. Poke the ready cakes with a fork all over the surface without removing them from the molds, then pour the soaking liquid. Only remove the cakes from the molds once they have cooled.

8. Spread half of the cream on one layer, cover with the second layer, and top with the remaining cream. Decorate with halves of walnuts.

   Required ingredients:

   • Walnuts: 75 g