Walnut Coffee Sponge Cake
- Apr 16
- 2 min read
Updated: 1 day ago
Walnut cake with coffee cream is a simple yet exquisite recipe that combines the rich, nutty flavor of walnuts with the smooth, aromatic essence of coffee. This delightful dessert is not only quick to prepare but also offers a satisfying experience that will please any palate. The cake itself is soft and generous, ensuring that each bite is a burst of flavor and texture that you will savor. Follow the recipe.
Ingredients: round mold 18 x 4 cm, easy, total time:70 min.
Sponge cake:
120 g flour
1 tsp baking powder
120 g butter/ room temperature
2 large eggs
120 g golden sugar
1 Tbsp instant espresso coffee powder
50 g walnuts/ very finely chopped
For the Filling and Topping:
250 g Mascarpone
1 full spoon instant espresso coffee powder
100 ml sweet cream
1 Tbsp golden sugar
1-2 Tbsp milk
8 pieces walnut halves
Preparation:
Sift the flour together with the baking powder into a deeper bowl, then add into mixed softened butter, eggs, sugar, and coffee powder gradually.
Using a mixer, mix all the ingredients until you get a homogeneous and compact creamy mixture, mix for about 1–2 minutes.
Then take the chopped walnuts and add them to the mixture, stir in the mixture until the nuts are nicely arranged with a spatula.
Divide the mixture into 2 equal parts. Pour into even and greased molds, level with a spatula, and shake the mold slightly on the worktop.
Bake in the middle of the oven, 180 °C, for about 20–25 minutes. Use a toothpick to check the dough.
When the sponge cake is ready, take it out of the oven, separate the edges with a knife, wait for it to cool down a bit. Then turn it over and place it on a tray to cool down a bit. Repeat the same with the other part of the sponge cake.
In the meantime, make a cake filling
In a small bowl, mix mascarpone, coffee, powdered sugar, with 1 spoon of milk and sweet cream. Stir until you get a smooth consistency. If you think it is necessary to add more milk for a smoother structure, add it.
When the sponge cake has cooled, spread 1/2 cream over the crust, repeat the same with the other crust, leave one part to coat the sides of the cake, this is best done with a cake knife.
Decorate the top of the cake with walnuts in a circle and near the edges. Refrigerate the cake for 1–2 hours and serve.
Buon appetito!
NOTE:
Keep the cake covered in the refrigerator for up to 4 days.
Do you want to try something a little different?
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