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Alexander's Nut Cake

Chef.Foodie's picture
Ingredients
  Eggs 4
  Castor sugar 7 Ounce
  Shelled walnuts 1⁄4 Pound
  Shelled hazelnuts 1⁄2 Pound
  Instant coffee powder 2 Teaspoon
  Butter 1 1⁄2 Ounce, unsalted
  Icing sugar 9 Ounce
  Strong black coffee 2 Tablespoon
  Brandy 2 Tablespoon
Directions

Separate the yolks and whites of 4 eggs.
Out of 1/2 lb. shelled walnuts reserve 10 halves.
Put the rest through a fine mincer with 1/2 lb. of shelled unpeeled hazelnuts.
Pound into a paste-like consistency.
Beat the egg yolks until creamy.
Slowly add 7 oz. castor sugar and continue beating until thick and smooth.
Stir in 2 teaspoons powdered coffee and 1 tablespoon of brandy.
Add the nuts.
Mix well.
Beat the whites of eggs until stiff.
Fold into the nut mixture.
Lightly butter and flour a 10-inch cake tin.
Pour in the batter and bake in a pre-heated moderate oven 350°F, Reg 4 for 25 minutes, or until cooked.
Turn out on a cake rack to cool.
Cream 1 1/2 oz. unsalted butter.
Add 9 oz. icing sugar, a little at a time, alternating with 2 tablespoons very strong black coffee and 1 tablespoon brandy mixed together.
Beat well after each addition.
Divide the cake into 2 layers by cutting through the middle with a sharp knife.
Cover the bottom layer with half of the butter icing.
Place the top layer on it and spread with the rest of the icing.
Decorate with the reserved walnut halves.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut
Interest: 
Healthy

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