Australian Coffee Nut Cake with Coffee Cream
8 servings
120 minutes
The Australian coffee-walnut cake is a refined dessert that combines the rich flavor of coffee with crunchy walnuts. The layers soaked in aromatic coffee syrup remain soft and juicy, while the delicate mascarpone and cream cheese frosting adds a special velvetiness. This cake became popular due to Australians' love for coffee, which here is not just a drink but a true culture. It is perfect for morning coffee or as a dessert after dinner. The nut-topped layers make it not only visually appealing but also create a wonderful balance of textures—the softness of the layers and cream is complemented by a light nutty crunch. This dessert is a true delight for connoisseurs of harmonious flavors and elegant sweets.
1
Preheat the oven to 170 degrees.
2
Spread the nuts on a baking sheet and bake for 7-8 minutes until golden brown (watching them constantly). Set aside 10 halves and chop the rest finely.
- Peeled walnuts: 100 g
- Peeled walnuts: 100 g
3
Sift flour and baking powder into a large bowl, holding the sieve as high as possible to aerate the flour. Add softened butter, 175 grams of sugar, and eggs. Mix with a mixer until smooth. In a small bowl, combine 1.5 tablespoons of coffee and 2 tablespoons of boiling water. Add coffee and chopped nuts to the batter. Mix well with a wooden spoon. The batter should be soft and easily flow from the spoon; if not, add a little water. Divide into two round pans (20 cm in diameter) and place in the center of the oven for 30 minutes.
- Flour with baking powder: 175 g
- Baking powder: 1.5 teaspoon
- Butter: 175 g
- Cane sugar: 185 g
- Chicken egg (large): 3 pieces
- Instant espresso: 3.5 tablespoons
- Boiling water: 85 ml
- Peeled walnuts: 100 g
4
Meanwhile, for the syrup, mix 1 tablespoon of coffee and demerara sugar in a small bowl. Add the remaining boiling water (55 ml) and stir well for a minute until everything is dissolved.
- Instant espresso: 3.5 tablespoons
- Demerara sugar: 50 g
- Boiling water: 85 ml
5
For the cream, whisk the remaining coffee, sugar, mascarpone, and cream cheese in a bowl. Cover with plastic wrap and chill.
- Instant espresso: 3.5 tablespoons
- Cane sugar: 185 g
- Mascarpone cheese: 250 g
- Cottage cheese: 200 g
6
Take the cakes out of the oven and, without removing them from the mold, poke with a skewer. Drizzle with syrup and let soak and cool.
- Demerara sugar: 50 g
7
Carefully remove the cooled layers from the molds. Place one on a plate, spread half of the cream on it, and top with the second layer. Spread the remaining cream on top. Decorate around with the leftover halves of nuts.
- Peeled walnuts: 100 g