Walnut Cake with Coffee Cream Recipe

Name: Walnut Cake with Coffee Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 2 teaspoons flour, all-purpose; 100 each walnuts; 4 ounces sugar, superfine; 4 each egg whites; 3 each egg yolks; 3 tablespoons powdered sugar; 4 ounces coffee strong; 2 3/4 ounces dark chocolate; 2 ounces madeira wine or port; 10 ounces cream; 1 x walnuts; 1 x crystallized flowers lilac, violets, mimosa

Servings: persons

2 teaspoons butter
2 teaspoons flour, all-purpose
100 each walnuts
4 ounces sugar, superfine
4 each egg whites
3 each egg yolks
3 tablespoons powdered sugar
4 ounces coffee strong
2 3/4 ounces dark chocolate
2 ounces madeira wine or port
10 ounces cream
1 x walnuts
1 x crystallized flowers lilac, violets, mimosa

1
Preheat oven to 325F (160C).
2
Grease and flour a round cake tin.
3
Chop half the walnuts and grind the remainder.
4
Mix with the sugar.
5
Whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture.
6
Turn into the prepared tin and bake for 15 to 20 minutes turn the cake on to a rack and allow to cool.
7
Make the coffee cream.
8
Whisk the egg yolks and sugar in a heatproof bowl until light and creamy.
9
Add the coffee and place the bowl over a pan of hot water.
10
Beat the mixture until it has thickened.
11
Beat in the chocolate.
12
Stir in the Madeira or port.
13
Allow to cool, stirring occasionally.
14
Whip the cream and mix it into the cold coffee mixture.
15
Spread the cream over the cake.
16
Put the cake in the freezer for 2 hours.
17
Take the cake out of the freezer shortly before serving and garnish with walnuts and crystallized flowers.

17295

kcal

Calories

1692

Fat

411

Carbs

404

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons butter, 2 teaspoons flour, all-purpose, 100 each walnuts, 4 ounces sugar, superfine, and more.

Yes, Walnut Cake with Coffee Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut Cake with Coffee Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions