Coffee and walnut cake

Ingredients for 1 servings:

• 225 g flour
• ½ pack of baking powder
• 225 g cane sugar
• ½ tsp sea salt
• 225 ml sunflower oil
• 4 eggs, separated
• 50 ml coffee, strong
• 50 ml milk
• 75 g walnuts, chopped
• 125 g mascarpone
• 2 tsp coffee, strong, cold
• 1 tsp syrup or blossom honey
• 1 tsp powdered sugar
• 100 g powdered sugar
• 1 tbsp coffee, strong, cold
• Walnuts, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 25 minutes

juicy, delicious and ideal for coffee lovers

Sift flour, sugar, and salt into a bowl. Add oil, egg yolks, milk, and 50 ml of coffee and mix to a smooth batter. Beat the egg whites until stiff and carefully fold in. Roughly chop the walnuts and add them to the batter. Bake in a greased baking dish at 170°C (fan oven) for approx. 50–55 minutes until golden brown. After about 15 minutes, score the cake lengthwise to prevent it from splitting. Remove the cake from the dish and let it cool. For the coffee cream filling, mix the mascarpone, 2 teaspoons of cold coffee, syrup, and 1 teaspoon of powdered sugar. Cut the cooled cake horizontally and spread with the cream. Make sure the cake is completely cool, otherwise the filling could run. Now mix the icing from the remaining powdered sugar and coffee and pour it over the cake. Finally, decorate with a few walnut halves and serve.