🥤 Walnut Coffee Cake

Name: Walnut Coffee Cake
Total time: 30 min
Yield: 4 servings
Ingredients: water 150 ml; coffee 2 tbsp; walnut kernels 100 g; eggs 4 pcs; brown sugar 200 g; rapeseed oil 200 ml; wheat flour, Type 405 200 g; baking powder 2 tsp; salt pinch; cream cheese, plain 300 g; powdered sugar 100 g

540 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

water 150 ml
coffee 2 tbsp
walnut kernels 100 g
eggs 4 pcs
brown sugar 200 g
rapeseed oil 200 ml
wheat flour, Type 405 200 g
baking powder 2 tsp
salt pinch
cream cheese, plain 300 g
powdered sugar 100 g

Instructions

1. Preheat the oven to 170 °C (fan). Bring water to a boil and pour hot water over the coffee powder in a cup. Let the espresso cool and chop the walnuts roughly. Separate the eggs.
2. Whisk the egg yolks, sugar, oil, and 100 ml espresso briefly in a bowl with a hand mixer. Sift the flour, baking powder, and a pinch of salt and mix everything in.
3. Whisk the egg whites with a pinch of salt in another bowl with the hand mixer until almost stiff. Gently fold in the stiff egg whites gradually into the batter and add the chopped walnuts.
4. Pour the batter into a greased springform pan (22 cm diameter) lined with baking paper on the bottom and bake in the oven for about 50 minutes. Turn off the oven and let the cake rest inside for another 5 minutes. Let the cake cool, remove it from the pan, and cut it into two layers.
5. Mix the cream cheese with 2–3 tbsp espresso in a bowl using a dough spatula. Sift 25 g powdered sugar over it and mix everything well. Spread the espresso cream on the bottom cake layer and place the second layer on top.
6. Mix the remaining powdered sugar with the remaining espresso in a bowl to get a thick glaze. Brush the top of the cake with it, garnish with walnut halves, let it dry, and serve the walnut coffee cake. Enjoy!

Nutrition per serving

kcal: 540
Protein: 9 g · Fett/Fat: 35 g · Carbs: 47 g