Walnut cake with caramel-coffee filling
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ingredients
Cesto
4 pcs egg 300 g powdered sugar 100 ml lukewarm water 200 g coarse flour 100 g ground nuts 1/2 packet baking powder
Filling
150 g granulated sugar 2 dl black coffee 1 packet Golden cob 2 dl milk 370 g Hera to taste powdered sugar
To finish
ground nuts chocolate frosting
progress
A nut-filled cake with a delicate caramel and coffee filling.
1.
Cesto: Beat egg yolks with icing sugar. Add progressively lukewarm water and beat until foamy. Finally, stir in the flour, nuts, baking powder and beaten egg whites. Grease a cake tin with oil and line with baking paper. Pour in the batter and bake until golden, about 40 min. Test with a skewer to make sure it is cooked through. Once baked, remove from the tin, allow to cool and cut.
2.
Filling: Brew 2 dl of black coffee. In a saucepan, heat the sugar to caramel. Pour the coffee into the resulting caramel. Cook until the caramel has dissolved. In a cup, stir together the golden cob and 2 dl milk. Pour this into the coffee caramel and cook like a classic pudding. Leave to cool. Whisk the game with the cooled pudding and sweeten to taste.
3.
Finish: Brush the cake sheets alternately with the filling. Use a little of the filling to spread on the top and sides of the cake. Coat the sides with ground nuts and drizzle the surface with chocolate icing. Use a pastry bag to decorate if you dare 🙂
4.
Good taste!
