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
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
Do I have to use icing sugar
Not if you take your time to cream the butter and sugar together until they are smooth, light and fluffy.
Kind regards
Lindsey