Walnut cake with espresso

Ingredients for 1 servings:

• 180 g butter, warm
• 180 g sugar
• 3 eggs
• 180 g flour
• 1 tsp baking powder
• 2 tsp espresso (instant powder)
• 60 g walnuts, coarsely chopped
• 250 g mascarpone
• 85 g powdered sugar
• ½ tsp espresso (instant powder)
• 10 half walnuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for the small springform pan – ideal for couples

Cream the butter and sugar until fluffy. Gradually add the eggs. Mix the flour and baking powder together and also add them to the batter in several portions. Dissolve the espresso powder in 1 tablespoon of hot water, add it to the cake with the walnuts and mix everything well. Divide the batter into two equal portions and bake each one in a small springform pan preheated to 180 degrees Celsius for 20-25 minutes. Do the toothpick test! Allow the cake layers to cool completely. For the filling, mix the mascarpone with the powdered sugar. Dissolve the espresso powder in 2 teaspoons of hot water and stir in. Spread one-third of the cream on one layer and place the other on top. Spread the remaining filling on the top layer and decorate the cake with walnut halves. Refrigerate until ready to serve.