Cappuccino Walnut Cake

Ingredients

• 5 eggs
• Salt
• 140 g coconut palm sugar
• 1 vanilla pod
• 100 g spelt whole‑grain flour
• 75 g ground walnuts
• 1 tsp Baking powder
• 200 ml whipping cream
• 3 sheets white gelatin
• 500 g fresh cheese (cream level, 50% fat in liquid)
• 3 tbsp strong coffee
• 200 g walnut kernels

Instructions

1. 1.

   Separate the eggs for the sponge base. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks with 90 g coconut palm sugar until fluffy.

2. 2.

   Slice the vanilla pod lengthwise and scrape out the seeds. Mix vanilla, flour, ground walnuts, and baking powder; fold into the yolk mixture. Gently fold in the beaten whites. Pour batter into a springform pan, smooth top. Bake at 180 °C (fan 160 °C) for about 35 minutes until golden brown. Remove, cool, then cut horizontally once.

3. 3.

   Beat whipping cream to stiff peaks. Soak gelatin sheets in cold water. Stir fresh cheese with coffee and remaining coconut palm sugar. Warm gelatin in a pot until dissolved; remove from heat. Mix 2–3 tbsp of the cream with the gelatin, then fold into the cheese mixture. Quickly stir, then gently fold in the whipped cream.

4. 4.

   Roast walnut kernels in a hot dry pan over medium heat for 3 minutes; let cool.

5. 5.

   Spread about two‑thirds of the cappuccino cream on the sponge base. Place the second sponge layer on top. Spread remaining cream over it and sprinkle with roasted walnuts. Chill in refrigerator for at least 2 hours before serving in slices.