Walnut Cake with Coffee Cream

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.