coffee walnut cake with coffee mascarpone cream

The other day I "served" you a cake on the occasion of my sister's birthday. Today I hope you enjoy this cake recipe. And if you ever decide to try it, I tell you with all my heart that you will not be sorry. 🙂

coffee walnut cake with coffee mascarpone cream

Ingredients:

  • For the countertop:
  • 4 eggs
  • 4 tablespoons sugar
  • 2 tablespoons oil
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • vanilla essence
  • For the cream:
  • 2 yolks
  • 3 tablespoons milk
  • 50 g sugar
  • 50 g white chocolate
  • 3 sheets of gelatin
  • 250 g mascarpone
  • 250 ml liquid cream / sweet cream for whipped cream
  • vanilla essence
  • For the biscuit countertop:
  • 18 Savoiardi biscuits
  • For syrup:
  • hard coffee without sugar

Preparation Cake with coffee and mascarpone cream:

Wheat:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a hard and shiny foam. The yolks rubbed with oil and vanilla essence, as for mayonnaise, pour over the egg white foam and mix gently. Incorporate lightly, with movements from bottom to top, and flour mixed with baking powder. The composition is divided into 2 parts and bake 2 worktops in a tray (24 cm in diameter) lined with baking paper, in the oven over medium heat, about 15 minutes each. After they are baked, they are taken out on a grill and left to cool, without overlapping them.

Cream:

Gelatin is hydrated in cold water.

The yolks mix well with the sugar until they turn white and become like a cream. Add cold milk, mix and boil in a bain-marie. When it is hot, put the broken chocolate pieces. Stirring continuously, boil until the composition thickens. Set aside and leave to cool until it reaches a bearable temperature on the finger, at which point we add the gelatin sheets, which we squeeze well with water. Homogenize and leave to cool completely.

Put the mascarpone cheese in the cooled cream and mix until completely incorporated. At the end, put whipped cream and mix lightly.

In the tray in which we baked the countertops lined with food foil we put a countertop that we syrup with coffee. We pour a spoon over the entire surface of the countertop, from place to place.

Divide the cream into 2 parts.

  • It is possible that the composition will be more liquid, due to the cream. If you use whipped cream, a stronger idea will come out. No problem, put it in the freezer for a few minutes and it will thicken.

Pour some of the cream over the syrupy top, then form a new biscuit top, which we syrup in the coffee. We soak the biscuits very little in the coffee and only on one side. Pour the other part of the cream, cover with the second tray syruped with coffee and leave to cool for at least 3 hours. It would be preferable to stay overnight.

Pour on a plate and garnish with whipped cream, biscuits and cocoa powder. Or as you wish.

coffee walnut cake with coffee mascarpone cream

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coffee walnut cake with coffee mascarpone cream

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