Making Coffee and walnut Cake

Asked on 24 Oct 2016 by eralakman

Hi Lindsey
On the coffee and walnut cake icing, because its mascarpone the cake has to be kept in the fridge so I was wondering if I do the coffee cream mousseline icing but instead of doing it on the hob if I could just mix all the ingredients (butter,brown sugar and coffee) but not the egg yolks because they need to cook. Would that work thanks.
Also if I was to make the coffee and walnut cake with 175 grams of butter sugar and flour and 3 eggs would I need more than a tablespoon of coffee and 50 grams of walnuts? thanks

Lindsey, Food Editor replied

Hello

If you make the mousseline without the syrup and the eggs you are basically making a coffee buttercream. If you want to do that you should use icing sugar instead.

Yes if you do a 3 egg sponge you should increase the nuts and coffee. It will be the same as this recipe for Austrian Coffee and Walnut Cake.

Kind regards

Lindsey

eralakman replied

Do I have to use icing sugar

Lindsey, Food Editor replied

Not if you take your time to cream the butter and sugar together until they are smooth, light and fluffy.

Kind regards

Lindsey

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