Orpo, it is almost time to turn off new candles, and I forgot to let you see the cake I made for the candles of the short-sighted. Give head! The past few years (ahem, not so many then, 3!) I've always prepared or strudel or Sacher who are his favorite desserts. This year I decided to change and be a little 'adventure' Dolcino preparing a fact with at least one ingredient of his production, or rather, our garden, and the choice fell on the nuts since time immemorial is that they are not even prepared a cake, maybe I've never made one. As I decided to nuts, pairing with the coffee came spontaneously, as if he could not be otherwise ... nuts and coffee .... a bit 'like us .... D. and Father, why could not be otherwise.
CAKE & coffee cream with nuts'
For a pan 22 cm (for 6-8 people)
For the cake 180g soft butter 150g flour 00
150 g Sugar 80-100g 50g chopped walnuts
Honey
8g Baking powder (1 / 2 bag)
4 Eggs Preheat oven to 180 ° C. Grease and flour the pan. In a large bowl combine the butter, sugar and honey until soft and puffy looking. Combine the eggs one at a time and mix well. Stir in the sifted flour with baking powder and walnuts. Pour the batter into cake pan and bake for 30 '. Remove from oven, let cool a few minutes and then remove and cool completely on a wire rack.
For the coffee cream (it is a "pâté à bombe")
150g soft butter 60g sugar 2 egg
20-60ml water 24g instant coffee (I had available and I have the sachets and used 1 1 / 2)
the butter until soft and creamy. Pour sugar and water in a saucepan and prepare a syrup by bringing the temperature to 115 ° C. Meanwhile in a separate bowl at high speed to mount the egg yolks with the coffee until they are white and fluffy. Bring to medium speed and add the syrup to wire continuing to work after bringing back at full speed and continue beating until creamy hearty.
to assemble
dry Marsala or rum (optional) 50g dark chocolate
30g Fresh cream 25 g Macadamia nuts
whole
If the cake would have formed a cap that area, Trim to trim the surface. Cut the cake in half and if desired, brush both halves with a little 'rum or marsala. Fill with half of coffee cream, overlapping the other side of the cake and spread with cream remained the surface and sides of cake. In a small saucepan over a low heat, melt the chocolate with the cream. Let cool and in the meantime, chop a few pieces of cake recovered from the shell with 25g of nuts until the crumbs with which to decorate the sides of the cake. When the ganache is warm (but still fluid), pour in the center of the cake and cover the surface with a spatula. Decorate with whole walnuts and a sprinkle of crumbs.
A very good good smile,
D.
PS. I am not a lover of butter cream .... What I did is very delicate but the next time I want to replace it with a cream cheese (ricotta or mascarpone).
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