← All recipes

🍽️ Crunchy Walnut Cake with Coffee Cream

892 kcal · 30 min · 4 servings

Ingredients

• 150 g Butter
• 150 g Sugar
• 4 Eggs
• 200 g Flour
• 200 g Ground Walnuts
• 20 ml Rum
• 2 tbsp Cocoa Powder
• 3 tsp Baking Powder
• 5 g Instant Coffee Powder
• 400 g Whipping Cream
• 60 g Powdered Sugar
• 80 g Ground Walnuts
• 100 g Butter
• 100 g Whipping Cream
• 50 g Powdered Sugar
• 10 g Instant Coffee Powder
• 80 g Walnut Kernels

Instructions

1. 1. Beat the butter and sugar with a mixer until the mixture is light and fluffy.
2. 2. Add the eggs one by one and beat them briefly with the butter mixture until well combined.
3. 3. Stir in the flour, baking powder, instant coffee, rum, cocoa, and walnuts until a uniform batter forms.
4. 4. Preheat the oven to 180 degrees Celsius.
5. 5. Pour the batter into the prepared pan and bake for 50 to 60 minutes.
6. 6. Insert a wooden skewer into the center of the cake to check if it is fully baked.
7. 7. Remove the cake from the oven and let it cool in the pan for a short while.
8. 8. Turn the cake out onto a wire rack and let it cool completely.
9. 9. Slice the cooled cake horizontally into two equal halves.
10. 10. Place the bottom half onto a cake plate.
11. 11. Whip the cream with the powdered sugar until stiff peaks form.
12. 12. Gently fold the walnuts into the whipped cream.
13. 13. Spread the walnut cream evenly over the bottom cake layer.
14. 14. Place the top cake layer on top of the cream as a lid.
15. 15. Dissolve the instant coffee in one tablespoon of hot water.
16. 16. Whip the cream for the top layer until stiff.
17. 17. Beat the butter until fluffy, then mix it with the whipped cream, powdered sugar, and the coffee solution.
18. 18. Distribute the coffee cream roughly and unevenly over the top of the cake.
19. 19. Garnish the cake with whole walnut kernels.

Nutrition per serving

• kcal: 892
• Protein: 12 g · Fett/Fat: 68 g · Carbs: 62 g