Walnut Coffee Cake

Happy New Year!

for cake
6 eggs
200 grams sugar
180 grams + 1 tbsp all purpose flour
3 tbsps cocoa powder
a pinch of salt

for butter cream
175 grams sugar
250 grams butter, at room temperature
5 egg whites
4 tsp instant coffee
120 ml water

200 grams walnuts, roughly chopped
100 grams walnuts kept whole for decoration

to prepare
Preheat oven to 200°C/400°F.

Whip up the egg yolks with 150 grams sugar till light and fluffy.

Whip the egg whites till stiff and then slowly add 50 grams sugar.

Fold in half of the egg whites, (into the egg yolk mix) carefully. Then fold in the rest. Sieve the flour and the cocoa with the pinch of salt and carefully fold everything in.

Pour the batter into a prepared tin which has been buttered and floured and bake for 20-25 minutes till golden brown.

Take the cake out of the oven and let cool completely.

For the buttercream
In a pan, on medium heat, cook the water and sugar till the sugar is dissolved. Add the instant coffee and mix well. Set aside.

Meanwhile whip the 5 egg whites till stiff. Slowly add the hot water sugar coffee mixture. Keep whipping till the egg white mix cools down. Then slowly add the butter till your buttercream is completely cooled down.

to put together
Once the cake is completely cooled down, slice into three layers.

Lay one layer down and add 1/3 of the buttercream. Sprinkle with 1/3 of the chopped walnuts. Place another layer on top and repeat. Finish off with covering the entire cake with the buttercream.

Decorate with the whole walnuts.