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Instant Coffee Cake with Walnuts and Cream

Updated: Feb 27

  • If you are a real coffee fan, and you have not decided which cake to make for the Christmas and New Year holidays, then I recommend this wonderful recipe for my cake with coffee-walnut flavor. Apart from the Reform cake, which is otherwise a holiday cake, this one doesn't run away from it in any way, and the taste is equally fantastic. Follow recipe.

Ingredients: mold 25 cm, easy-medium, total time: 90 min.10 persons, 3 layers cake

Dark cake layer crust:

  • 4 eggs

  • pinch of salt

  • 140 g of sugar

  • 10 g vanilla sugar

  • 70 ml of milk

  • 50 ml of vegetable oil

  • 120 g of flour (type 550)-when you use 00 flour, take 180 g

  • 10 g baking powder

  • 30 g of coffee powder normal

White cake layer crust:

  • 4 egg whites

  • pinch of salt

  • 190 g of sugar

  • 1 Tbsp flour

  • 1/2 bag baking powder/ 5g

  • 200 g of ground walnuts


  • 100 ml instant strong coffee

  • 4 egg yolks

  • 180 g of sugar

  • 2 and 1/2 Tbsp corn starch

  • 250 g of butter/ room temperature

  • 150 ml of whipping cream

and for Decoration:

  • 3 tsp instant strong coffee + 200 milliliters of hot water

  • 120 g walnuts (coarsely chopped and whole pieces)

  • Mold 26 cm


Dark cake layer crust/2 parts:

  1. From 4 eggs, separate the yolks from the egg whites.

  2. In a deep glass bowl, beat the egg whites with a pinch of salt, mix for about half a minute on the highest speed. Then gradually add the sugar, mix constantly with the sugar until you get a solid mixture, stir for about 4 minutes at the highest speed.

  3. After that, gradually add the egg yolks one by one, stir constantly. When you have added the last egg yolks, stir for another 2 minutes. Add vanilla sugar, gradually add milk to the stream, stir constantly. When you have combined all this well, add the oil gradually. Then add sifted flour with baking powder and coffee, pour into a bowl, mix the ingredients with a spatula and mix well.

  4. When the mass is united, pour the filling into a round mold 25 cm, on which you previously placed the baked paper on the bottom. Flatten the filling with a cake knife or spatula. Shake the mold slightly to flatten the filling. Put to bake in a preheated oven at 180 °C, 25 minutes. Use a toothpick to check if the dough is ready. When the crust is baked, cool it well before cutting. You will cut the cake into 2 equal parts.

White cake layer crust/1 part:

  1. With this second crust, you will also separate the yolks from the egg white.

  2. In a deep bowl, whisk the egg whites and a pinch of salt until foamy, stir for 30 seconds.

  3. Add gradually sugar, mix constantly. Mix at the highest speed until a homogeneous mixture is solid. Then add flour mixed with baking powder, mix again. Add walnuts, mix with a spatula, until the mixture is well combined.

  4. Take the same round mold with lined baking paper and pour the mixture, flatten and shake.

  5. Bake in a preheated oven, 180 °C, for about 15 minutes.

  6. Use a toothpick to check if the dough is ready. When the crust is baked, cool it well. You leave this white crust as it is, it doesn't cut.

  7. When you have finished all the crusts, you can switch to the cream.


  1. In a small bowl, add 3 full teaspoons of instant coffee, pour hot 100 ml water and stir and set aside. You will add this to the cream later.

  2. In another deep, larger bowl, beat 4 egg yolks and sugar until foamy. Stir with a mixer for about 2–3 minutes. Add 100 ml hot instant coffee and stir again. Add 2 and 1/2 Tablespoons of cornstarch and whisk again. Transfer the mixed mixture to a slightly moderate temperature and stir until the filling becomes thick. Cook for about 5–7 minutes and leave to cool.

  3. Meanwhile, whisk the butter that was at room temperature. Mix for about 4 minutes.

  4. Gradually add the cooled cream to the mixed butter, mix at the highest speed. When you get a solid compact filling. Set aside.


  1. Meanwhile, whisk the sweet cream in a deep bowl, until you get a solid mixture. Leave to rest for 10 minutes.

  2. Add 2 full Tbsp the whipped cream to the filling and stir with a spatula to combine the mixture well. After pass with mixer. The filling must be smooth, shiny, and compact.

  3. In a small bowl, add 3 full teaspoons of instant coffee, pour hot 200 ml water and stir and set aside. This will be for soaking dark crust, leave to cool a bit. Soak the crust completely, it is very important to keep the taste of coffee, you do not have to soak the white crust, because there is the taste of walnuts.

  4. Take a larger decorative round tray and place the first part of the dark crust you cut.

  5. Spray the crust with instant coffee with a brush. And put 1/3 of the filling and flatten with a cake knife.

  6. Then put a light crust, pour 1/3 of the filling and flatten.

  7. Put a dark second part of the crust over the filling. Press the crust lightly to even out the filling. Repeat spraying with coffee, all over the crust, to absorb well. Place the rest of the filling on the crust, flatten the filling and spread the sides of the crust.

  8. For decoration, sprinkle with ground walnuts in a circle, leaving space for a smaller circle, also soak with walnuts and the sides of the crust.

  9. Decorate in a circle with walnuts in one piece. Leave the cake to cool overnight or 3 hours minimum. Buon appetito!

NOTE: Keep the cake in the refrigerator if your biscuit dries over time, you can freely pour a little coffee over the cake, and it will be even tastier.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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