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Ingredients
WALNUT CAKE
  • 135 g ground almond
  • 30 g blitzed whole walnuts
  • 180 g icing sugar
  • 360 g egg whites
  • 120 g castor sugar
ROASTED COFFEE GANACHE
  • 200 g milk chocolate
  • 250 g whipping cream
  • 10 g trimoline
  • 80 g butter
  • 20 g coffee beans roasted
COFFEE CREMEUX
  • 160 g whole milk
  • 5 g coffee beans roasted
  • 25 g yolks
  • 10 g custard powder
  • 10 g castor sugar
  • 3 g gelatine
  • 80 g butter
COFFEE WALNUT CAKE COFFEE WALNUT CAKE
COFFEE WALNUT CAKE

My Fancy version of a classic british cake.

Walnut Cake sandwiched with a roasted chocolate coffee ganache finished with a piped coffee cream.

Prep 1 hour
Total 1 hour 30 minutes

WALNUT CAKE:

Blitz the nuts and the icing sugar together till a fine powder.

Make a french meringue with the whites and castor sugar. Fold through the base gradually until smooth. 

Divide the mix evenly into to trays that are lined with a silicone mat.

Spread evenly with a palette knife to 3cm depth.

Bake at 180c for 15 minutes.

Leave to cool before sandwiching with the ganache.


ROASTED COFFEE GANACHE:

Roast the coffee beans in the oven at 180c for 10 mins, place in the boiling cream.

Place in the thermo mixer and blitz on high speed for 1 minute. Or blend with a handbldner for 5 minutes.

Pass the coffee cream hrough a fine chinois and rescale liquid back to 250g.

(this is because the coffee will absorb some of the cream)

Melt the milk chocolate, add the trimoline to the melted chocolate.

Re boil the coffee cream add in 3 stages, emulsify the butter with a hand blender until smooth. L

Leave in the fridge to set for 1 hour before spreading onto one layer of the baked walnut cake.

Carefully place the 2nd baked cake on top sandwiching the ganache between the sponges.

Place in the freezer for 1 hour.

Cut bars at 10cm by 3cm with a knife.


COFFEE CREMEUX:

Roast the coffee beans in the oven at 180c for 10 minutes.

Bring the milk to the boil. add the hot coffee beans to the milk.

Place in a blender & blitz for 1 minute. Pass through a fine chinois, rescale the milk again if needed.

Whisk the yolks sugar and custard powder together.

Add the hot milk and whisk. Return to the heat and cook until boiling whisking constantly.

Remove from heat add the soaked gelatine & stir until dissolved.

Add the soft butter & blend with a hand blender until smooth.

Refrigerate to set, this will take 30 minutes.

Pipe Bulbs of the coffee cremeux with a plain pipping nozzle of top of the portioned walnut cake.

Decorate with chocolate shards.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

COFFEE WALNUT CAKE

My Fancy version of a classic british cake.

Walnut Cake sandwiched with a roasted chocolate coffee ganache finished with a piped coffee cream.

favorite
print
rate
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
WALNUT CAKE
  • 135 g ground almond
  • 30 g blitzed whole walnuts
  • 180 g icing sugar
  • 360 g egg whites
  • 120 g castor sugar
ROASTED COFFEE GANACHE
  • 200 g milk chocolate
  • 250 g whipping cream
  • 10 g trimoline
  • 80 g butter
  • 20 g coffee beans roasted
COFFEE CREMEUX
  • 160 g whole milk
  • 5 g coffee beans roasted
  • 25 g yolks
  • 10 g custard powder
  • 10 g castor sugar
  • 3 g gelatine
  • 80 g butter

WALNUT CAKE:

Blitz the nuts and the icing sugar together till a fine powder.

Make a french meringue with the whites and castor sugar. Fold through the base gradually until smooth. 

Divide the mix evenly into to trays that are lined with a silicone mat.

Spread evenly with a palette knife to 3cm depth.

Bake at 180c for 15 minutes.

Leave to cool before sandwiching with the ganache.


ROASTED COFFEE GANACHE:

Roast the coffee beans in the oven at 180c for 10 mins, place in the boiling cream.

Place in the thermo mixer and blitz on high speed for 1 minute. Or blend with a handbldner for 5 minutes.

Pass the coffee cream hrough a fine chinois and rescale liquid back to 250g.

(this is because the coffee will absorb some of the cream)

Melt the milk chocolate, add the trimoline to the melted chocolate.

Re boil the coffee cream add in 3 stages, emulsify the butter with a hand blender until smooth. L

Leave in the fridge to set for 1 hour before spreading onto one layer of the baked walnut cake.

Carefully place the 2nd baked cake on top sandwiching the ganache between the sponges.

Place in the freezer for 1 hour.

Cut bars at 10cm by 3cm with a knife.


COFFEE CREMEUX:

Roast the coffee beans in the oven at 180c for 10 minutes.

Bring the milk to the boil. add the hot coffee beans to the milk.

Place in a blender & blitz for 1 minute. Pass through a fine chinois, rescale the milk again if needed.

Whisk the yolks sugar and custard powder together.

Add the hot milk and whisk. Return to the heat and cook until boiling whisking constantly.

Remove from heat add the soaked gelatine & stir until dissolved.

Add the soft butter & blend with a hand blender until smooth.

Refrigerate to set, this will take 30 minutes.

Pipe Bulbs of the coffee cremeux with a plain pipping nozzle of top of the portioned walnut cake.

Decorate with chocolate shards.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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