Coffee cake with walnuts
10 servings
50 minutes
Coffee cake with walnuts is a harmony of flavors infused with the tenderness of creamy frosting. This dessert, rooted in Russian cuisine, combines the rich aroma of coffee with a light nutty note. The thin layers are soaked in coffee essence, giving them a deep, slightly bitter taste that pairs wonderfully with the softness of mascarpone. Walnuts add a pleasant texture, creating a light crunch. The cake is perfect for cozy evenings with a cup of fragrant tea or coffee. Its simplicity in preparation makes it accessible even for novice cooks, while its elegant appearance makes it a worthy decoration for festive tables.
1
Preheat the oven to 180 degrees. Grease the bottom of two 20 cm diameter springform pans. Sift the flour and baking powder into a bowl. Add 175 g of butter, sugar, and eggs, then beat until the mixture is soft and smooth.
- Pancake flour mix: 175 g
- Baking powder: 1.5 teaspoon
- Butter: 250 g
- Sugar: 175 g
- Chicken egg: 3 pieces
2
Prepare a coffee mixture from 2 tablespoons of instant coffee and 2 tablespoons of boiling water. Add this mixture and walnuts to the dough. Divide the dough into molds. Bake in the middle of the oven for 30 minutes until firm to the touch. Leave in the molds for 5 minutes, then turn onto a rack.
- Walnuts: 100 g
3
Meanwhile, beat the remaining 75 g of butter with mascarpone cheese and 1 teaspoon of instant coffee dissolved in hot water (add just enough hot water to dissolve it). Add powdered sugar one spoon at a time, mixing after each addition.
- Butter: 250 g
- Cheese: 125 g
- Icing sugar: 200 g
4
Spread half of the prepared cream on the first layer, carefully place the second layer on top, and spread the remaining cream on it. Decorate with halves of nuts.
- Walnuts: 100 g
