The basic combo is made further luxurious with mascarpone frosting – a standard sponge for cake gross sales and events
- Preparation and cooking time
- Prep:45 minutes
- Cook dinner:30 minutes
- Plus cooling
- Simple
- Cuts into 10 slices
- Freezable (Freeze unfilled sponges)
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Elements
- 250g pack softened butter, plus further for the tins
- 100ml robust black espresso (made with 2 tbsp espresso granules), cooled
- 280g self-raising flour
- 250g golden caster sugar
- ½ tsp baking powder
- 4 eggs
- 1 tsp vanilla extract
- 85g walnut, 2 tbsp roughly chopped, the remainder finely chopped
For the filling
- 100g icing sugar, sifted, plus a bit of further for dusting
- 150ml double cream
- 100g mascarpone, at room temperature
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Technique
- STEP 1
Warmth oven to 180C/160C fan/gasoline 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Put aside 2 tbsp of the espresso for the filling.
- STEP 2
Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining espresso in a big bowl with an electrical whisk till lump-free. Fold within the finely chopped walnuts, then divide between the tins and roughly unfold. Scatter the roughly chopped walnuts over one of many muffins. Bake the muffins for 25-30 minutes till golden and risen, and a skewer poked in comes out clear. Drizzle the plain cake with the remaining espresso. Cool the muffins within the tins.
- STEP 3
In the meantime, make the filling: beat collectively the icing sugar, cream and mascarpone, then fold within the reserved 2 tbsp espresso. Unfold over the plain cake, then cowl with the walnut-topped cake and dirt with a bit of icing sugar.