Walnut coffee cake
A delicious cake for late summer, perfect with coffee or tea or as a dessert.
Preparation
- Select 15 of the most beautiful whole walnuts and set them aside until the cake is ready.
- Chop the rest of the walnuts into pieces and set them aside.
- Now weigh out the rest of your ingredients and set them aside for use.
- Grease your baking pans and place baking paper on the bottom of both springform pans.
- Preheat your oven to 180 degrees top and bottom heat.
- In the extra bowl, mix the dry ingredients together (flour, baking powder, cocoa, cinnamon and salt).
- Put the sugar and butter in the mixer and beat until light and fluffy (take your time with this).
- Add the espresso and beat until it is completely absorbed. Then add the eggs one by one and beat well.
- Once all the eggs have been added, add the dry ingredients and beat well until you have a smooth mixture.
- Now fold (using only one handful) the walnuts into the batter.
- Divide the batter between the pans and bake the cakes for 35 minutes in the preheated oven.
- In the meantime, make the buttercream.
- Put the butter in the mixer and beat until light and fluffy.
- Now add the powdered sugar. If you do not have a closed lid, place a tea towel over the mixer; the powdered sugar can become airborne.
- Beat well for 10 minutes until you have a smooth cream. Finally, add the espresso and mix well.
- Put the cream in a piping bag with the correct piping nozzle. Place this in the refrigerator until you are ready to assemble the cake.
- Let the cakes cool completely. This takes about half an hour to an hour.
- Now place one cake on a plate and pipe a portion of the cream over it until the top is covered; sprinkle your last handful of chopped walnuts over it.
- Place the second cake and decorate it with beautiful swirls of buttercream. Finally, decorate the cake with the whole walnuts.
