Walnut Cake With Espresso Mascarpone Cream Recipe

Name: Walnut Cake With Espresso Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 2/3 cup raw sugar; 3 None eggs, separated; 1 2/3 cups self-rising flour, sifted; 1 2/3 cups ground walnuts; 2/3 cup milk; 1/4 cup honey, warmed; 1/2 cup walnut halves, toasted; None None FOR THE ESPRESSO MASCARPONE CREAM; 1 tub (8 oz) mascarpone cheese; 1 tbsp powdered sugar; 1 tbsp instant coffee granules

Servings: persons

8 tbsp (1 stick) butter, softened
2/3 cup raw sugar
3 None eggs, separated
1 2/3 cups self-rising flour, sifted
1 2/3 cups ground walnuts
2/3 cup milk
1/4 cup honey, warmed
1/2 cup walnut halves, toasted
None None FOR THE ESPRESSO MASCARPONE CREAM
1 tub (8 oz) mascarpone cheese
1 tbsp powdered sugar
1 tbsp instant coffee granules

1
Preheat the oven to 325u00b0F. Grease deep 8-inch round cake pan; line bottom and side with parchment paper.
2
Beat butter and sugar in a large bowl with electric mixer for 1-2 mins, or until light and fluffy. Beat in egg yolks, one at a time, until combined. Stir in sifted flour, ground walnuts and milk, in two batches.
3
Beat egg whites in a medium bowl with electric mixer for about 1 min, or until soft peaks form. Fold egg white into cake batter. Spread into prepared pan.
4
Bake for about 50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5
Meanwhile, for the espresso mascarpone cream, beat mascarpone and powdered sugar in a medium bowl with electric mixer for about 1 min, or until combined. In a small cup, dissolve coffee in 1 tbsp hot water; fold into mascarpone mixture. Cover; refrigerate until ready to use.
6
Using a serrated knife, split cake into 2 layers. Place bottom layer on a serving plate; spread with half the espresso mascarpone cream. Top with remaining layer. Warm honey slightly. Spread top of cake with remaining espresso cream. Sprinkle with walnut halves and drizzle with honey.

1320

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 2/3 cup raw sugar, 3 None eggs, separated, 1 2/3 cups self-rising flour, sifted, and more.

Yes, Walnut Cake With Espresso Mascarpone 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.

Walnut Cake With Espresso Mascarpone Cream

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