Coffee Cream Walnut Cake

Ingredients

• 5 eggs
• 125 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon zest
• 75 g flour
• 1 tsp Baking powder
• 75 g ground walnuts
• 200 ml whipping cream
• 4 sheets white gelatin
• 500 g mascarpone
• 125 g sugar
• 20 ml nut liqueur
• 50 ml strong coffee
• 100 g dark chocolate couverture
• chocolate sprinkles
• 60 g walnut kernels

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Line the bottom of a springform pan with parchment paper.

2. 2.

   Separate the eggs. Beat the yolks with sugar, vanilla sugar, and lemon zest until fluffy. Whisk the whites stiffly, then fold into the yolk mixture. Sift together flour and baking powder, sprinkle over the batter, add walnuts, and gently fold to create a light dough. Pour into the springform pan and bake for about 35 minutes until golden brown (test with a skewer). Remove from oven, let cool briefly, transfer to a rack to finish cooling. Cut horizontally in half (with a knife or string).

3. 3.

   Whip the cream stiffly. Soak gelatin sheets in cold water. Mix mascarpone with sugar and liqueur. Warm gelatin with coffee in a pot until melted, then remove from heat. Stir 2-3 tbsp of the cream into the gelatin mixture until smooth, then add back to the remaining mass. Quickly fold in, then gently fold in the whipped cream. Spread about two-thirds of the mixture over the cake base and top with the second sponge layer. Brush with the remaining cream and chill in the refrigerator for at least 2 hours.

4. 4.

   Chop dark chocolate couverture and melt it over a hot water bath. Let cool slightly, then drizzle over the cake. Garnish with chocolate sprinkles and walnut kernels before serving.