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)

Vitamin: per slice
Spotlight Nutrient Unit
kcal 620
fats 41g
saturates 22g
carbs 55g
sugars 36g
fibre 2g
protein 7g
low in salt 0.8g

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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.

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