Austrian Coffee And Walnut Cake With Coffee Cream Food

AUSTRIAN COFFEE AND WALNUT CAKE WITH COFFEE CREAM

Steps:

• First of all you need to toast all the walnuts, so spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, reserve 10 halves to use as decoration later and finely chop the rest. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the coffee and walnuts) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, then fold in the coffee and chopped walnuts. This will take about 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap; if not, add a spot of water. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then place the tins on the centre shelf of the oven and bake them for 30 minutes. While the cakes are cooking you can make up the syrup and the filling and topping. For the syrup, first place the coffee and sugar in a heatproof jug, then measure 2 fl oz (55 ml) boiling water into it and stir briskly until the coffee and sugar have dissolved, which will take about 1 minute. Next, the filling and topping, and all you do here is place all the ingredients, except the reserved walnuts, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingfilm and chill till needed. When the cakes are cooked, ie, feel springy in the centre, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Now spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins. When they are absolutely cold, turn them out very carefully and peel off the base papers - it's a good idea to turn one out on to the plate you're going to serve it on. Then spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. It's a good idea to chill the cake if you're not going to serve it immediately. You can also watch how to toast nuts in our Cookery School Video on this page.

COFFEE & WALNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• In a bowl, beat the butter and sugar together until very light and pale.
• Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
• Add the espresso to the mixture and stir well.
• Add the flour and walnuts and stir well to completely combine.
• Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
• Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
• Remove the cakes from the oven and leave to cool on a wire rack.
• For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
• Add the espresso and mix well.
• Spread the buttercream over the top of each cake, then place one cake on top of the other.
• Decorate the top of the cake with the walnut halves and serve in generous slices.

AUSTRIAN COFFEE CREAM CAKE (MOKKATORTE)

Steps:

• Directions for Cake:.
• Separate the egg yolks and whites.
• Beat the egg yolks and sugar together until creamy.
• Add the ground almonds and the tablespoon of coffee.
• Beat the whites to a stiff froth. Fold this in alternately with the flour, until the whole is stiff but quite light.
• Grease 2 cake-tins and dust with flour.
• Bake in a moderate oven (350) for about 30 minutes.
• Fill AND cover with Mocha cream.
• Directions for Mocha Cream:.
• Beat the egg yolks with the sugar.
• Add the coffee and stir well.
• Put in a double boiler and cook until the mixture is like a creamy custard.
• Allow to cool.
• Beat the butter to a cream. Mix this in with the custard.
• Spread the cream on top of the lower half of the Torte. Place the other half on top. Cover the top and sides with the remainder.
• If you can get little imitation coffee beans in chocolate or sweets, they make a nice decoration. Otherwise, use real coffee beans.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

AUSTRIAN COFFEE CAKE

Steps:

• Preheat oven to 190 deg C (375 deg F).
• Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
• Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
• Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
• Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
• Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
• Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
• Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
• Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
• Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
• With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
• Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
• Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

COFFEE & WALNUT CHEESECAKE

Steps:

• To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
• For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
• To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.