Walnut and coffee cake

Whenever I need to make a quick cake that pleases everyone, I turn to the one with walnuts and coffee. The light base, dense cream, coffee flavor – everything comes together without the need for complicated steps. I love it because I use whole eggs and roasted walnuts, and the cream turns out thick and easy to spread, without having to fuss with gelatin or other stabilizers. This is one of those tray cakes you make when you need something reliable, but don’t want to spend hours in the kitchen.

Quick Info

Total time: approx. 1 hour + cooling
Preparation time: 25-30 minutes
Baking time: 20-25 minutes (the base, at medium heat)
Servings: 12-15 (tray 25x35 cm)
Difficulty: medium (it's not hard, but requires a bit of attention when beating the egg whites and making the cream)
Recipe type: homemade cake, suitable for holidays or when you have guests

Ingredients

Base:
6 egg whites
150 g sugar
4 egg yolks
3-4 tablespoons flour (I adjust the amount based on the size of the eggs, so the mixture is not too thick, but not too runny)
1 packet baking powder

Cream:
200 g butter (80% fat, at room temperature)
140 g powdered sugar
2 egg yolks
2 tablespoons coffee
100 g walnuts chopped and lightly roasted in a pan (without oil)

Preparation method

1. Separate the eggs. Start with the egg whites, which you beat until stiff with a pinch of salt, using a mixer on high speed. When the foam starts to hold on the beaters, add the sugar, little by little, until it completely dissolves and the foam becomes shiny. It's important not to rush the addition of sugar.

2. Add the egg yolks one at a time, mixing after each addition, just until incorporated.

3. Mix the flour with the baking powder, then gently fold it into the foam with upward movements, so as not to lose volume. In the end, the mixture should be airy.

4. Pour the mixture into a rectangular tray (25x35 cm), lined with baking paper. Smooth it out gently with a spatula.

5. Bake in a preheated oven at medium heat (about 175°C if you have an electric oven), until it passes the toothpick test – that is, the toothpick comes out clean. It usually takes about 20-25 minutes, but I check in the last 5 minutes.

6. Remove the base from the tray, turn it onto a rack or cutting board, remove the baking paper, and let it cool completely. I don’t assemble the cream until the base is completely cool.

7. For the cream: beat the soft butter with the powdered sugar on high speed until it becomes a fluffy and homogeneous mixture. Add the egg yolks one at a time, mixing after each.

8. Add the coffee (I put it in as is, not dissolved), mix again. Finally, add the roasted and coarsely chopped walnuts, mixing with a spoon or spatula.

9. Spread the cream over the cooled base, leveling it as evenly as possible. For decoration, I usually keep the surface simple, but you can sprinkle a little walnut or coffee on top, according to your preference.

10. Place the cake in the fridge for at least an hour before cutting it, so the cream can set.

Why I make this recipe often

It’s easy to adapt for more servings. The base is simple and doesn’t dry out, the cream spreads well and doesn’t run. The cake lasts in the fridge for two to three days without any problems, and the coffee and walnut flavor remains balanced. It can also be made a day in advance of serving.

Tips and variations

Tips

- The walnuts should be roasted just enough to get fragrant, without burning, otherwise, they will taste bitter.
- Use butter with at least 80% fat, otherwise the cream may not set well.
- If you want the base to be moister, you can cover it with plastic wrap after cooling, to prevent it from drying out.
- The cream spreads more easily if the base is completely cold.

Substitutions

- Coffee can be replaced with regular instant coffee if you don’t have coffee, but it will be less intense in flavor.
- If you don’t have powdered sugar, you can quickly make it at home from granulated sugar by grinding it.
- For a stronger coffee flavor, you can increase the amount of coffee to 3 tablespoons, but I don’t recommend it if you don’t want a dominant taste.

Variations

- You can add a few pieces of walnuts to the base for more texture.
- For decoration, you can sprinkle chopped walnuts or a dusting of instant coffee on top.
- If you have an intolerance to raw eggs, you can omit the yolks from the cream, but the texture will be less creamy.

Serving ideas

- It cuts best with a knife dipped in hot water and wiped, for clean edges.
- It goes well with coffee or as a dessert at a festive meal.
- It can be cut into small cubes for assorted dessert platters.

Frequently asked questions

1. Can I make the cake a day in advance?
Yes, it can be prepared a day in advance without any problems; it actually tastes better after sitting in the fridge.

2. If I don’t have coffee, can I use liquid coffee?
I don’t recommend liquid coffee because it thins the cream. If you don’t have coffee, use instant coffee or omit it, but the taste will be different.

3. What do I do if the base doesn’t rise well?
Usually, the cause is either insufficient beating of the foam or mixing too vigorously after adding the flour. Make wide movements and don’t overmix after adding the flour.

4. Can the cake be frozen?
I don’t recommend it because when thawed, the butter cream changes texture and may separate.

5. Can margarine be used instead of butter?
No, margarine doesn’t have the same flavor and the texture won’t turn out the same. The cream will be softer and greasier on the surface.

Nutritional values

Approximately, per serving (out of 15):

Calories: 280-320 kcal
Protein: 5-6 g
Fat: 18-22 g
Carbohydrates: 22-26 g

Values may vary depending on the size of the eggs and the amount of sugar used. It’s a moderately caloric cake, with enough fat from the walnuts and butter, but small portions balance the intake.

Storage and reheating

It keeps in the fridge, covered, for up to three days. There’s no need to reheat it; it’s served cold or at room temperature. I don’t recommend keeping it at room temperature for more than a few hours, because it has cream with butter and egg yolk. If you have leftovers, put them in a well-sealed container directly in the fridge.

 Ingredients: Base: 6 egg whites, 150 g sugar, 4 egg yolks, 3-4 tablespoons flour (depending on the size of the eggs), 1 packet baking powder. Cream: 140 g powdered sugar, 2 egg yolks, 200 g butter (80% fat), 2 tablespoons instant coffee, 100 g chopped and roasted walnuts.

 Tags:  nut cake coffee cake