Cobnut and Coffee Cake

Cobnut and Coffee Cake Rezept

Zutaten

  •     For the sponge 
  • 175 unsalted butter, at room temperature (plus extra for greasing the tins) 
  • 175 golden caster sugar 
  • 175 self-raising flour, sifted 
  • 80 cobnuts, smashed into rustic-sized chunks (not powdered!) 
  • 3   large free-range organic eggs 
  •     I tsp baking powder 
  • 6   tblspns COLD espresso coffee (in liquid form...make a pot and have a cup!) 
  •     For the buttercream 
  • 200 nutella 
  • 400 icing sugar, sifted 
  •     To decorate, some cobnut halves, as well as a few of washed fresh cobnuts, leaves intact. 

Zubereitung

0 Minuten
ganz einfach
1.
(NB The ingredients of Nutella include, of course, hazelnuts as well as cocoa powder. The flavour works very well with this cake but if you prefer a more traditional buttercream, substitute the Nutella for good quality room-temperature butter)
2.
First, preheat your oven to 180c or gas mark 4
3.
You’ll need 2 x 9 inch sandwich tins. Grease them with the extra butter and sift a little flour over the butter
4.
Put the butter and sugar into a large bowl and cream together with a wooden spoon, until fluffy
5.
Mix together the yolks of the eggs. Add to the butter/sugar mixture with the 2 tablespoons of the cold coffee
6.
Before you add the last of the egg, sift in a little flour; this will prevent the mixture from curdling. Then fold in the rest of the sifted flour with the cobnuts
7.
Whisk the egg whites to soft peak stage and fold them gently into the cake mix
8.
Divide the mix between the two sandwich tins, smoothing the tops with a pallet knife
9.
Bake in the hot oven for about 25 minutes. The baked cakes will be risen and firm to the touch, and a skewer inserted into them will come out cleanly
10.
Whilst they’re cooling, make the buttercream filling/topping
11.
Put the room-temperature Nutella in a bowl and gradually add the sifted icing sugar a little at a time
12.
Pour the coffee onto a plate. Take one of the sponges and let it soak up the liquid
13.
Put the sponge, wet side up, on a plate and spread it with buttercream. Put the other sponge on top, and then spread the top and the sides of the cake with the rest of the buttercream
14.
Decorate with the cobnuts

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Foto: Pankrath, Tobias

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