Hungarian Walnut Cake with Coffee Cream Recipe
INGREDIENTS:
- 3 eggs, separated
- 1/2 cup caster sugar
- 1/2 teaspoon vanilla essence
- 2/3 cup cornflour
- 1 teaspoon baking powder
- 1/2 cup finely ground walnuts
Coffee Cream
- 1 1/2 cups cream
- 1/4 cup icing sugar
- 2 teaspoons instant coffee powder
- 2 tablespoons chocolate hazelnut spread
- 1 tablespoon coffee-flavoured liqueur
INSTRUCTIONS
1. Preheat oven lo moderate 180°C. Brush a deep 20 cm round cake tin with oil or melted butter. Line base with baking paper. Place egg whites in a small, clean, dry mixing bowl. Using electric beaters, beat until firm peaks form: add sugar gradually, beating constantly until sugar has dissolved and mixture has become thick and glossy.
2. Add egg yolks and vanilla: beat for a another 20 seconds. Transfer mixture to a large bowl. Using a metal spoon, fold in sifted cornflour and baking powder alternately with the walnuts; working quickly and lightly.
3. Spread mixture into prepared tin; bake for 20-25 minutes or until cake is lightly golden and shrinks away from sides of tin. Leave in tin 5 minutes before turning onto wire rack to cool.
4. To make Coffee Cream: Using electric beaters, beat combined filling ingredients until thick. Cut cake in half horizontally: spread one third of cream mixture over one layer of cake. Cover with second layer; spread remaining cream or top. Decorate with walnut halves and chocolate curls.
Variation – Slice one punnet of straw berries, reserving four bemes for decoration. Beat 1 1/2 cups cream until thick, combine one-third with strawberries. Spread over cake base. Cover top and sides of cake with remaining cream. Decorate with strawberries.
Storage time – Unfilled cake can he frozen for up to one month.
Download Printable Classic Hungarian Walnut Cake with Coffee Cream Recipe (PDF)
https://drive.google.com/open?id=1E6FhZCvnpLzyFiqpXzwUJ-9RpIH9Bd9z