Coffee Nut Cake

Category5 643 Last Update: Mar 19, 2021 Created: Mar 17, 2021 0 0 0
Coffee Nut Cake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy
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I love the taste and aroma of coffee. But at the same time, she is indifferent to the invigorating effect of the drink. If the occasion succeeds, I always indulge myself with candies and cakes with coffee aroma. It's a double benefit when coffee can be eaten!

Ingredients

Directions

  1. Preheat oven to 180 degrees. Set aside 2 tbsp. l. white sugar in a separate bowl, this is for the syrup. Pour 2 teaspoons of coffee into a cup and pour 3 tsp. warm water to dissolve the coffee. Crush the nuts in the bag with something heavy or finely chop. In a bowl, combine flour, almond flour, baking powder, white and brown sugar, and 2 tbsp. l. nuts. Add eggs, yogurt, vegetable oil, and dissolved coffee. Stir well and pour into a mold. Bake at 180 degrees for 40-45 minutes. Check readiness with a toothpick, if it comes out dry, the base is ready. Remove from oven and leave to cool. You can now cut the cake in half lengthwise, so it will cool down faster.
  2. Make a syrup. Pour 2 tbsp into a saucepan. l. sugar, 1 tsp. coffee and pour in 3 tbsp. l. water. Cook over medium heat until simmering. Cook for 2-3 minutes. Remove from heat and cool.
  3. Place mascarpone in a deep cup, 1 tbsp. l. powdered sugar and vanilla sugar. Whisk with an electric mixer until smooth. Add cooled coffee syrup, stir. Cut the cooled cake in half (if not cut before). Put the cream on half of the biscuit and cover with the other half.
  4. Decorate the cake with icing. Pour 1 tsp into a bowl. coffee, pour in 1 tbsp. l. warm water to dissolve the coffee. Add the remaining powdered sugar and another 1-2 tbsp. l. water, stir until smooth. The frosting should be dripping from the spoon, but not too runny. Lubricate the top of the cake with icing and sprinkle with walnuts. You can serve.

Coffee Nut Cake



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy

I love the taste and aroma of coffee. But at the same time, she is indifferent to the invigorating effect of the drink. If the occasion succeeds, I always indulge myself with candies and cakes with coffee aroma. It's a double benefit when coffee can be eaten!

Ingredients

Directions

  1. Preheat oven to 180 degrees. Set aside 2 tbsp. l. white sugar in a separate bowl, this is for the syrup. Pour 2 teaspoons of coffee into a cup and pour 3 tsp. warm water to dissolve the coffee. Crush the nuts in the bag with something heavy or finely chop. In a bowl, combine flour, almond flour, baking powder, white and brown sugar, and 2 tbsp. l. nuts. Add eggs, yogurt, vegetable oil, and dissolved coffee. Stir well and pour into a mold. Bake at 180 degrees for 40-45 minutes. Check readiness with a toothpick, if it comes out dry, the base is ready. Remove from oven and leave to cool. You can now cut the cake in half lengthwise, so it will cool down faster.
  2. Make a syrup. Pour 2 tbsp into a saucepan. l. sugar, 1 tsp. coffee and pour in 3 tbsp. l. water. Cook over medium heat until simmering. Cook for 2-3 minutes. Remove from heat and cool.
  3. Place mascarpone in a deep cup, 1 tbsp. l. powdered sugar and vanilla sugar. Whisk with an electric mixer until smooth. Add cooled coffee syrup, stir. Cut the cooled cake in half (if not cut before). Put the cream on half of the biscuit and cover with the other half.
  4. Decorate the cake with icing. Pour 1 tsp into a bowl. coffee, pour in 1 tbsp. l. warm water to dissolve the coffee. Add the remaining powdered sugar and another 1-2 tbsp. l. water, stir until smooth. The frosting should be dripping from the spoon, but not too runny. Lubricate the top of the cake with icing and sprinkle with walnuts. You can serve.

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