Perfecting Austrian Coffee and Walnut Cake
Asked on 3 Apr 2020 by Pastille
Despite advanced years I am new to cake-making (I suppose there are quite a few of us now, given the housebound circumstances & unavailability of many ingredients) so apologies for naivety. I made yesterday the Austrian Coffee & Walnut cake, which was anyway absolutely delicious but I was disappointed that despite multiple skewering the sauce seemed not to penetrate but apart from a rather soggy central bit mostly sat rather dourly on top of the cakes. Since my family - and neighbour - are already clamouring for a repeat I wonder if you know what I’m doing wrong.
Whilst the sponges are still hot in their tins, use a skewer all over each of them. I work in a spiral starting by going all round the edge at 1 inch intervals, gradually gong round until I get to the centre. The I use a teaspoon and very slowly pour the syrup onto the sponge following the same spiral pattern. I also allow some of the syrup to drizzle down the edge of the sponge at intervals too. The leave them to get completely cold.