This Coffee Cream Walnut Cake, inspired by the German “Kaffeecreme-Walnuss-Torte”, combines soft walnut sponge layers with a smooth coffee cream. Dark chocolate drizzle, chocolate shavings and walnut halves give the cake an elegant finish, while the coffee keeps its sweetness pleasantly balanced.
Ingredients
For the walnut sponge
5 large eggs, at room temperature
160 g granulated sugar
1 teaspoon vanilla extract
120 g all-purpose flour
2 teaspoons baking powder
180 g finely ground walnuts
60 ml vegetable oil
60 ml milk
A pinch of salt
For the coffee cream
500 ml heavy whipping cream, cold
250 g mascarpone, cold
100 g powdered sugar
2 tablespoons instant espresso powder
2 tablespoons hot water
1 teaspoon vanilla extract
For the coffee syrup
120 ml strong brewed coffee
2 tablespoons brown sugar
1 tablespoon coffee liqueur, optional
For the decoration
100 g dark chocolate
1 teaspoon vegetable oil
50 g milk or dark chocolate, for shavings
10–12 walnut halves
Method
Prepare the walnut sponge
Preheat the oven to 175°C, or 350°F. Grease a 24 cm round cake pan and line the bottom with baking paper.
Separate the eggs. Beat the egg whites with the salt until soft peaks form. Gradually add half of the sugar and continue beating until the mixture becomes glossy and firm.
In another bowl, beat the egg yolks with the remaining sugar and vanilla for about four minutes, until pale and creamy. Slowly mix in the oil and milk.
Combine the flour, baking powder and ground walnuts. Fold the dry ingredients into the yolk mixture, then gently incorporate the beaten egg whites in three additions. Avoid overmixing, as this would remove the air from the batter.
Transfer the batter to the prepared pan and bake for 30–35 minutes. The sponge is ready when a skewer inserted in the centre comes out clean. Let it cool completely, then cut it horizontally into two even layers.
Make the coffee syrup
Mix the hot brewed coffee with the brown sugar until dissolved. Add the coffee liqueur, if using, and leave the syrup to cool.
Prepare the coffee cream
Dissolve the espresso powder in two tablespoons of hot water, then allow it to cool completely.
Place the mascarpone, powdered sugar, vanilla and dissolved coffee in a large bowl. Mix briefly until smooth. Add the cold whipping cream and beat at medium speed until the cream becomes thick enough to hold its shape. Stop mixing as soon as firm peaks form.
Assemble the cake
Place the first walnut sponge layer on a serving plate. Brush it evenly with half of the coffee syrup.
Spread approximately one third of the coffee cream over the sponge. Add the second cake layer and soak it with the remaining syrup.
Cover the top generously with most of the remaining cream, creating soft swirls with a spoon or spatula. Use the rest of the cream to fill any visible gaps around the sides while leaving parts of the walnut sponge exposed.
Decorate
Melt the dark chocolate gently and mix in the vegetable oil. Let it cool for a few minutes, then drizzle it over the top and allow some of the chocolate to run down the sides.
Finish the cake with chocolate shavings and walnut halves. Refrigerate it for at least four hours, preferably overnight, before slicing.
Serving and storage
Take the cake out of the refrigerator about 15 minutes before serving so the coffee cream can soften slightly. It pairs especially well with espresso, cappuccino or unsweetened black coffee.
Store the cake covered in the refrigerator for up to three days. For clean slices, dip a sharp knife in hot water and wipe it dry before each cut.
