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.
1
Place the nuts in an oven preheated to 170 degrees and leave for 7-8 minutes.
- Walnuts: 75 g
2
Set aside 10 halves of nuts for decoration, crush the rest finely.
- 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.
- Self-raising flour: 175 g
- Baking powder: 1.5 teaspoon
- Butter: 200 g
- Golden caster 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.
- Demerara sugar: 50 g
- Instant espresso powder: 2 tablespoons
- Instant espresso powder: 2 tablespoons
6
Prepare the cream: combine 1 tablespoon of espresso, mascarpone cheese, cottage cheese, 1 tablespoon of golden sugar, mix well and chill.
- Instant espresso powder: 2 tablespoons
- Mascarpone cheese: 250 g
- Soft curd cheese: 200 g
- Golden caster 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.
- Walnuts: 75 g