Mocha nut cake

Mocha nut cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
5 eggs, separated
230g caster sugar
1 teaspoon instant coffee powder
75g plain flour, sifted
55g hazelnuts or walnuts, finely ground
icing sugar, sifted

Filling

Quantity Ingredient
500ml cream
2 tablespoons icing sugar, sifted
1 tablespoon instant coffee powder, dissolved in 1 tablespoon brandy

Method

  1. Beat egg whites until soft peaks form. Gradually beat in sugar until mixture stands in stiff peaks. Beat egg yolks separately until thick and light, then fold into whites. Mix coffee, flour and nuts together and fold into the egg mixture gently but thoroughly until no white streaks remain.
  2. Spoon into a greased and floured 23 cm springform or ring tin. Bake in a preheated moderately slow oven for 50–55 minutes or until cake springs back when lightly pressed with a finger. Cool on a wire rack.
  3. To make filling, whip cream until thick, then fold in sugar and coffee dissolved in brandy. Split cake into 4 layers. Just before serving, sandwich together with filling and sprinkle icing sugar on top.
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