recipes
Coffee and walnut cake with mascarpone frosting
2022-04-09
Ingredients
For the cake
- 250g cake margarine (Stork)
- 250g caster sugar (Lamb brand)
- 75 g chopped walnuts (Lamb brand)
- 4 eggs (Le Naturelle)
- 200g plain flour (Lamb brand)
- 2 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tbsp. instant coffee (diluted in 100ml boiling water)
For the frosting
- 150ml whipped cream (Elmlea)
- 100g mascarpone cheese
- 100g icing sugar (Lamb brand)
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Method
Grease 2 x 20 cm sandwich cake tin pans. Sift together the flour, baking powder and bicarbonate of soda, set aside. Beat the margarine and golden caster sugar till pale, creamy and fluffy. Gradually beat in the eggs and halve of the coffee. Next fold in the flour mixture. Divide the batter between the cake tins and bake in a preheated oven at 175°C for 25 min. Take out of the oven and brush the cakes with half of the remaining coffee. Allow the cake to cool completely before turning out of the pans. Meanwhile prepare the frosting, beat the mascarpone and icing sugar, stir in the remaining coffee. Next fold in the whipped cream. Sandwich and decorate the cake with the obtained frosting and decorate with extra walnuts.
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