Walnut Cake with Coffee Cream
Submitted by telliot647
Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.
YIELD
1 CakePREP
20 minCOOK
20 minREADY
2 hrsThis walnut cake is closer to a European torte than a typical American layer cake. The base uses ground and chopped walnuts folded into stiff egg whites with no flour to speak of, giving it a light, airy structure with serious nutty depth.
The coffee cream topping is where things get luxurious. Egg yolks whisked with strong coffee over a double boiler thicken into a custard, then dark chocolate and a splash of Madeira or port get beaten in while it’s still warm. Once cooled, whipped cream gets folded through for a mousse-like finish.
The freezer step is not optional. Two hours firms the cream into a sliceable layer that holds its shape on the plate. Pull the cake out just a few minutes before serving so it softens slightly but doesn’t weep.
Chef Tips
- Whisk egg whites in a clean, dry metal or glass bowl. Any trace of fat or yolk will prevent stiff peaks.
- The coffee cream custard should coat the back of a spoon. If it’s still runny, keep it over the water bath a bit longer.
- Crystallized violets or mimosa make a stunning garnish, but a simple dusting of cocoa powder works beautifully too.
Variations
- Replace walnuts with hazelnuts for a gianduja-inspired twist.
- Use espresso instead of brewed coffee for a bolder, more intense cream.
- Skip the Madeira and add a tablespoon of Kahlua or Frangelico instead.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Grease and flour a round cake tin.
Chop half the walnuts and grind the remainder.
Mix with the sugar. Whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture.
Turn into the prepared tin and bake for 15 to 20 minutes turn the cake on to a rack and allow to cool.
Make the coffee cream. Whisk the egg yolks and sugar in a heatproof bowl until light and creamy. Add the coffee and place the bowl over a pan of hot water. Beat the mixture until it has thickened.
Beat in the chocolate. Stir in the Madeira or port.
Allow to cool, stirring occasionally.
Whip the cream and mix it into the cold coffee mixture. Spread the cream over the cake. Put the cake in the freezer for 2 hours. Take the cake out of the freezer shortly before serving and garnish with walnuts and crystallized flowers.
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